Udon Noodles

About

Udon noodles are a type of thick, chewy Japanese noodle made from wheat flour, water, and salt. They are typically served in a hot broth, often dashi-based, mixed with soy sauce and mirin. Udon noodles are thicker than other Japanese noodles like soba and ramen, with a width of about four to six millimeters. Their mild flavor allows the broth and toppings to take center stage. Common toppings include green onions, tempura bits, and tofu. Udon noodles have a long history, with origins possibly tracing back to China during the Tang dynasty. They became popular in Japan during the Edo period and are now enjoyed nationwide. Regional variations exist, with different broths used in eastern and western Japan. Udon can also be served cold with a dipping sauce or stir-fried. It is a versatile and comforting food, available in various forms, including fresh, frozen, and dried noodles.