Anyone who has been to a Japanese restaurant recently might have discovered a type of noodle on the menu that you might not have heard of. This noodle, called “udon,” has long been a favorite in its native country, but it’s now becoming more and more popular around the globe.
The first thing that you will notice about udon noodles in comparison to other noodles is that they are quite thick. Made with wheat flour, these noodles are generally cut to have a thickness of about four to six mm, considerably thicker than other Japanese noodles.
The thickness of udon noodles allows for them to soak up the flavors of the sauces and broths in which they are served, causing them to practically burst with flavor at every bite.
In Japan, udon noodles are traditionally served cold in summer months and hot in winter months in order to cool down and heat up the body, respectively. When served cold in summer, these noodles are generally served plain and accompanied only by a simple dipping sauce!
Outside of Japan, you can find these noodles in all different sorts of varieties at any time during the year. We personally love them stir-fried with vegetables and chicken and also served warm in a salty broth.
So, whatever your noodle preferences are, be sure to give udon a try and let us know what you think!
