One of the most popular types of noodles to enjoy in Japanese cuisine is udon noodles. Made from wheat flour, salt and water, these thick, chewy noodles are very comforting and can be used in a wide variety of dishes, served hot or cold.
Noodles are a large part of Japanese cuisine. One of the most popular noodles to enjoy in soups or stir-fries is udon noodles. These are thick noodles made from water, wheat flour and a bit of salt. They tend to be a bit softer than other noodles when cooked, have a mild flavor and are slightly chewy. Although they are also rather light, when added to soups or stews they make a great comfort food.
In many Japanese restaurants, udon noodles are typically served in a broth. The noodles easily absorb the flavors of the broth, serving to increase the umami experience of the meal. Other ingredients can be added to the broth, such as various vegetables, braised beef or a raw egg placed on top. Udon noodles can also be served cold with various vegetables and dressings.
Finding and Preparing Udon Noodles
As udon noodles are a very popular type of noodle, they are not very difficult to find. The International aisle of many supermarkets will likely have udon noodles. If you are lucky, you can even find them fresh in some grocery stores. Of course, Asian grocery stores will have a large supply of fresh and dried udon noodles.
Udon noodles are easy to cook; placing them in boiling water for a few minutes is usually all it takes. However, because there are different kinds of udon, it is best to follow the specific instructions on each package for specifics. You can also try cooking them in dashi, chicken broth or beef broth to impart more flavor.
The Traditional Way to Enjoy Udon Noodle Dishes
As mentioned, there are many culinary uses for udon noodles. From stir-fries to curries to soups to chilled dishes to hotpots to sauces that you dip udon noodles into, the versatile noodle pairs well with many Japanese flavors. Toppings and dressings such as nori, grated ginger, sesame seeds and others often serve as tasty seasonings.
Regardless of how the udon noodles are prepared and served, it is tradition to slurp your noodles when eating them. There are quite a few reasons for this; the most common explanation is that it lets others know you are enjoying your meal. However, slurping the noodles also serves to cool hot noodles as you are eating them. It also enhances the dining experience through auditory means.
Health Benefits of Udon Noodles
For starters, udon noodles are extremely comforting; they are easy to digest, and a hot bowl of udon noodles in a flavorful broth is a great dish when you’re feeling ill. They also contain complex carbohydrates, which help to improve weight loss, as well as reduce the risks of various heart diseases and type 2 diabetes.
The high fiber content of udon noodles also serves to reduce the risk of colorectal cancer, and the high amount of B vitamins contained in the noodles helps to keep you energized.
Additional vitamins and minerals contained in udon noodles include thiamine and niacin, both vital for reducing stress and improving circulation, respectively.
So the next time you see udon noodles on the menu or for sale in the marketplace, consider getting yourself a dish and enjoying a great, healthy meal!
FAQs
These are thick noodles made from water, wheat flour and a bit of salt. They tend to be a bit softer than other noodles when cooked, have a mild flavor and are slightly chewy. Although they are also rather light, when added to soups or stews they make a great comfort food.
How would you describe udon? ›
Udon (うどん or 饂飩) is a thick noodle made from wheat flour, used in Japanese cuisine. There is a variety of ways it is prepared and served. Its simplest form is in a soup as kake udon with a mild broth called kakejiru made from dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions.
Why is udon important to Japanese culture? ›
Udon has become a symbol of regional pride, with each area boasting its own specialty udon, such as Sanuki udon, Shinshu udon, and Tonkotsu udon. These variations contribute to the culinary diversity celebrated across Japan, reflecting the importance of local ingredients and cultural influences.
How healthy are udon noodles? ›
Per serving, udon noodles contain about 4 percent of the daily requirements for riboflavin and folate. More impressive is the thiamine content at 20 percent and the niacin content at 15 percent. In general, all B vitamins help the body convert carbohydrates into fuel.
What does udon symbolize? ›
Kagawa Loves Udon
The long, thick noodles symbolize long life and the red and white colors signify celebration. In Kagawa, wheat is often double cropped with rice. There is a tradition in Kagawa of eating udon to celebrate the end of rice planting season.
How would you describe the taste of udon? ›
In general, udon noodles have a mild flavour that allows the broth and other ingredients to shine. They're slightly chewy with a bouncy texture, and they absorb flavours well. That said, there are many different types of udon noodle dishes, so the taste can vary depending on what you're eating.
Why do people like udon noodles? ›
One of the most popular noodles to enjoy in soups or stir-fries is udon noodles. These are thick noodles made from water, wheat flour and a bit of salt. They tend to be a bit softer than other noodles when cooked, have a mild flavor and are slightly chewy.
What is interesting about udon noodles? ›
Udon noodles are considered fast food and found all over Japan, but the consumption rate of udon per household in Kagawa is three times more than the national average. Proclaiming themselves as the Udon Prefecture, udon culture is treasured by the people and you can find faucets that pour broth.
Why is udon healthier than ramen? ›
What's the healthiest? While both dishes brim with flavor, Udon could be considered the healthier of the two noodle type dishes as it tends to have cleaner, simpler toppings and has lower sodium as it doesn't use kansui (the alkaline solution that gives ramen its unique flavor).
How is udon traditionally eaten? ›
How to eat udon. When udon are served with a dipping sauce, take a few strands of noodles and dip them into the sauce before eating them. Udon served in a soup or sauce are enjoyed by using your chopsticks to lead the noodles into your mouth while making a slurping sound.
Ramen or Udon Noodles
They have less fiber and protein than plain pasta and, unless they're enriched, fewer nutrients. Udon is thick and chewy, while ramen is thinner and springier. Serving suggestions: Instant soups can be ultraprocessed, and often loaded with sodium and unhealthy fat.
Is udon difficult to digest? ›
Udon noodles are al dente, chewy pasta similar in shape and cook-time to linguine, but square cut. Cooking them the right length of time is key. They are wholesome food of complex carbohydrates, protein, and important phyonutrients. Udon is easy to digest, and is relaxingly satisfying.
Why does udon taste sour? ›
Sour taste
May not be an accurate indication as malic acid is a common additive added to food to regulate the product's acidity to prolong the shelf life. It is commonly used in shelf stable long shelf life udon sold in supermarkets. Hence it is common to hear that udon tastes sour even though it is not spoiled.
What is the pink stuff in udon? ›
Red kamaboko is white on the inside with a striking pink outer layer. It is a topping for noodle dishes such as udon and soba. In the Japanese culture, red and white are considered auspicious colors. You will see these fish cakes at celebratory meals, such as Osechi Ryori.
What does udon mean in English? ›
Meaning of udon in English
thick noodles (= long strips made from flour or rice) used in Japanese cooking: You can choose between thin noodles and thick udon. I made this salad of raw cabbage mixed with cold udon noodles.
What is the pink and white thing in udon noodles? ›
Steamed Fish Paste
Sold in small semi-circular loaves, kamaboko is a convenient way of getting all the goodness of fish, without having to go to the trouble of preparing it. Pink and white slices of kamaboko are served chilled with soy sauce and wasabi or are placed in bowls of udon or ramen soup.
What is the texture of udon? ›
Udon noodles, or simply Udon (うどん) as we would say in Japan, are a wheat flour noodle commonly used in Japanese cuisines. These thick chewy noodles are loved for their springy, supple texture and neutral flavor.
How is udon different from other noodles? ›
Udon noodles are made from milled flour, water, and salt. They are paler in color than ramen noodles and tend to be subtle in taste. One of the most important things to note about udon noodles is that (unlike ramen) they aren't made with egg, meaning that udon is an awesome noodle choice for vegans.
Is udon healthier than ramen? ›
How healthy your noodle is depends on how you cook it. A well-made vegetarian ramen dish will probably be more nutritious than an udon stir fry made with a lot of oil, but an udon soup with a simple broth will be healthier than really rich tonkatsu ramen with all the fat from the pork and pork broth.
Is udon meant to be chewy? ›
Udon are chewy thick Japanese noodles made from wheat, salt and water.
