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.
What is the introduction of 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.
What is special about udon noodles? ›
Udon noodles are made out of wheat flour; they are thick and white in color. Best as fresh, they are soft and chewy. Due to their neutral flavor, they are able to absorb strong-flavored ingredients and dishes.
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 in Japanese mean? ›
Udon (うどん) are thick Japanese noodles made of wheat flour.
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.
Are udon noodles healthier than rice? ›
If you are referring to regular Lo mein or udon noodle which is made from wheat, then it is healthier than rice. If you are referring to “ho fun”(flat rice Noodle) or “"mei fun” (angel hair) , they are both made of rice, hence you know the answer.
Is udon healthier than ramen? ›
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).
Why do people like udon? ›
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.
Why is udon a comfort food? ›
Udon noodles are a quintessential part of Japanese cuisine, known for their thick, chewy texture. These noodles are made primarily from wheat flour, water, and salt, which contribute to their simplicity and comforting qualities.
Ramen or Udon Noodles
They have less fiber and protein than plain pasta and, unless they're enriched, fewer nutrients.
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.
Which is healthier, udon or Lo Mein? ›
It's known for its soft, springy texture and is often boiled before being used in dishes. Udon has a neutral flavor, absorbing the tastes of broths or sauces, and is lower in calories and fat compared to Lo Mein.
What is the pink thing in udon? ›
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.
Are udon noodles supposed to be chewy? ›
One of the unique characteristics of udon noodles is their thickness, which sets them apart from other types of noodles such as ramen or soba noodles. The thickness of udon noodles makes them chewy and satisfying to eat, and also allows them to absorb flavors well.
Why is udon white? ›
Udon noodles are white in color as they are made with wheat flour and are most distinctly known for their smooth yet springy character.
What does udon mean in Chinese food? ›
/ˈuː.dɑːn/ (also udon noodles) Add to word list Add to word list. thick noodles (= long strips made from flour or rice) used in Japanese cooking.
Is udon a place in Japan? ›
Kagawa is often dubbed the udon prefecture, and for good reason: it boasts over 600 udon restaurants within its borders, and it is said that locals consume seven times more udon noodles than the average Japanese person. Sanuki, by the way, refers to the former name of Kagawa.
How popular is udon? ›
Udon enjoys strong popularity among women, at 65%, compared to 34% for soba. The popularity of udon is solid for all age groups of women.
What is the history of yaki udon? ›
Yaki udon is relatively simple to make and popular as a staple of Japan's izakaya, or pubs, eaten as a late-night snack. The dish originated in Kokura, in southern Japan, after the Pacific War. The widely accepted story of how the dish was created dates back to just after World War II, when food was scarce.
