Dried Udon
These guys are second contenders for popular noodles. They are slightly wider and flatter than soba and are white because they are made from wheat flour. They cook for slightly longer (maybe 7 minutes) and are a bit more forgiving. Still if you overcook them you will end up with very handy wallpaper paste or porridge. These can be cooked and then fried, souped or just eaten. There is no real rules about how you use noodles when you cook them at home. Yes, they are a poor cousin to fresh udon noodles but they are quick and cheap and they last on your shelf for a long time. I like both types.
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POSTED IN: Ingredient Spotlight, Japanese, Noodles : Asian
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