An Overview of Udon Noodles


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Udon is a type of Japanese noodle that can be eaten cold or hot. Udon is usually thick and chewy. Udon is often served in a type of soup called Udon-nabe, which includes all types of vegetables, meat, eggs, tofu, seafood, etc. Udon can also be served as Yaki Udon or fried with the sauce on top. Udon dishes are widely available outside Japan because many Udon restaurants have opened up around the world.

Udon noodles are made from wheat flour and salt only. The dough rests for about 30 minutes to an hour before it is kneaded into its final shape or cut into noodles. Then it is boiled until they float to the surface then drained briefly then put into cold water to stop the cooking process. Sometimes oil is added to prevent sticking. Udon can also be deep-fried and called age Udon, which is a popular Udon dish in Japan.

The Udon noodles can make any type of soup broth better if it is added to the soup before you eat it. Udon noodles are one of the most popular pasta in Japan as well as around the world.

Almost everyone likes Udon but not many people know where Udon came from or how Udon got its name. The first written record about Udon was found in a Japanese book that dates back to 901 A.D., long before the pasta was popularized by Marco Polo’s travels to China and Italy! There were many types of Udon mentioned in this old Japanese writing including Tempura Udon, Inari Udon, and Yaki Udon. Udon noodles were first made by Buddhist monks in a temple around 800 years ago. Udon is usually served as UDON-NABE because the noodles are thick and chewy which can be hard to cook on its own. Udon was a type of wheat noodle that used to be very popular during the time of war when Emperor Sanjo first created UDON soup. The idea was to give all the people who fought for Japan some kind of hope and happiness during tough times so they can carry on.

Udon is still sold today but doesn’t just come in UDON-NABE anymore. There are many kinds of UDON dishes such as Udon-Tamago (Udon and hard-boiled egg), UDON Ume (Udon and Umeboshi), UDON Hotate (Udon and scallops), UDON Nori (Udon and dried seaweed). If you’re not a fan of UDON-NABE then there are plenty of other dishes to choose from such as Yaki Udon, Inarizushi, Katsudon, etc.

The most popular type of UDON in Japan is called Sanuki UDON because it was invented in the region named Sanuki centuries ago. The UDON noodles made in this place were so thick and chewy that they began selling them outside of the region for more money than any other UDON region. Udon is a very popular Japanese noodle and Udon dishes are everywhere in Japan as well as around the world.

FAQs

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Q: Are udon noodles bad for you?

A: Udon noodles are made with wheat which is a gluten-rich grain that can be bad for people with celiac disease. Udon noodles also have a high glycemic index which can be bad for people with diabetes. Udon noodles aren’t usually eaten on their own because UDON soup is often served with UDON noodles, but UDON soup usually includes ingredients such as fish broth which isn’t good for you. Udon noodles are high in sodium and UDON-TIPSY contains high amounts of sugar, but Udon noodles aren’t usually eaten too often.

Q: What are udon noodles made of?

A: Udon noodles are made from wheat flour, salt, and water. Udon soup often includes UDON flavored with bonito flakes or kombu.

Q: Is udon better than ramen?

A: Udon is a type of wheat noodle, but UDON soup has more flavors than ramen broth. Udon noodles are thicker and chewier than ramen noodles, but UDON soup can be made with miso or soy sauce for different flavoring.

Q: What are udon noodles best for?

A: Udon noodles are best for UDON soup, UDON-NABE, UDON Ume, UDON Hotate, or UDON Nori.

I hope you enjoyed this overview of Udon noodles! If there are any questions about Udon noodles please leave your comment below! Also please click on the menu above to see all Udon recipes I’ve posted on this blog! Thank you for reading!

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