TO COOK DRIED UDON NOODLES
_Editor's note: This recipe was adapted by Japanese cooking expert Elizabeth Andoh. This recipe originally accompanied Thick White Noodles in Soup, Topped with Eggs and Scallions and Cold Noodle Salad with Ponzu Sauce._ If instructions are provided on the package you purchase, follow the guidelines printed there. If no guidelines are available, refer to the basic procedures described here.
Provided by Elizabeth Andoh
Categories Soup/Stew Pasta Quick & Easy Lunch Boil Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 1
Steps:
- In large stockpot, bring 4 gallons water to rolling boil. (Note: Even small quantities of noodles need to be cooked a lot of water.) Add noodles and begin timing after water has returned to boil. If cooking semidried udon, boil 8 to 9 minutes before testing; if cooking dried, boil 10 to 12 minutes. Test by plucking a noodle from pot, plunging it into cold water, then biting. Noodle should be tender with no hard core; outer surface should be slippery but not overly soft. (This condition is what the Japanese refer to as koshi, or "substance," just as the Italians enjoy their pasta al dente.) If necessary, cook for another minute and check again.
- If you will be serving noodles hot, scoop them up into a strainer and lift from pot to drain. (Do not pour off cooking liquid; boiling water in pot can be used both to re-heat noodles, and to warm bowls in which they will be served.)
- If you will be serving noodles cold, drain them.
- Whether serving noodles hot or cold, rinse them well under cold running water to remove surface starch that would otherwise make them gummy. Then drain.
- Set noodles aside until ready to eat - they can be held for up to several hours (refrigerate if holding for more than 20 minutes). When ready to use, rinse noodles in boiling hot water if serving them in hot soup, or cold water if serving chilled as a salad.
- Other dried wheat noodles similar to udon include flat kishimen or thinner hiyamugi. Boil these dried noodles for 5 to 6 minutes before checking for doneness.
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obanlario Rio Suave
[email protected]This recipe was really easy to follow and the noodles turned out great! I'll definitely be making this again.
Hamad aimal
[email protected]The noodles were a bit bland, but the sauce was really flavorful. I think I'll try adding some more vegetables next time.
Jacobia Moses
[email protected]These noodles were really easy to make and they turned out great! I'll definitely be making them again.
Santos Contreras
[email protected]This is my go-to recipe for udon noodles. The noodles are always cooked perfectly and the sauce is so flavorful. I love to add some extra vegetables and protein to make it a complete meal.
Felix Adjaino
[email protected]The noodles were a bit too soft for my liking, but the sauce was really good. I think I'll try cooking them for a little less time next time.
moieseng kgomo
[email protected]These noodles were so easy to make and they turned out so delicious! I'll definitely be making them again.
sania idrees
[email protected]I'm not a big fan of udon noodles, but this recipe was pretty good. The noodles were cooked well and the sauce was tasty.
Murray Visconti
[email protected]This recipe is a keeper! The noodles were chewy and the sauce was flavorful. I added some chicken and vegetables and it was a complete meal.
Zohaib Aftidi
[email protected]Amazing recipe! The noodles were perfectly cooked and the sauce was delicious. I will definitely be making this again.
Sha Ka
[email protected]The noodles were a bit bland, but the sauce was really flavorful. I think I'll try adding some more vegetables next time.
Lilniz_diva Rodriguez
[email protected]This recipe was really easy to follow and the noodles turned out great! I'll definitely be making this again.
Lord Lucifer
[email protected]The noodles were a bit too chewy for my liking, but the sauce was really good. I think I'll try cooking them for a little less time next time.
Waris Bilali
[email protected]These noodles were really easy to make and they turned out great! I'll definitely be making them again.
Bishnu Sen
[email protected]This is my favorite udon noodle recipe! The noodles are always cooked perfectly and the sauce is so flavorful. I love to add some extra vegetables and protein to make it a complete meal.
Zafi khan
[email protected]The noodles were a bit bland, but the sauce was really flavorful. I think I'll try adding some more vegetables next time.
Ali Abdalla
[email protected]This recipe was really easy to follow and the noodles turned out great! I'll definitely be making this again.
MAHABUB FF
[email protected]These noodles were a bit too chewy for my liking, but the sauce was really good. I think I'll try cooking them for a little less time next time.
palijo Sahib
[email protected]I've been making this recipe for years and it's always a hit. The noodles are always perfectly cooked and the sauce is so flavorful. I like to add some extra protein, like chicken or tofu, and it makes a great meal.
Alex Brezny
[email protected]This was my first time cooking udon noodles and it was so easy! The noodles came out perfectly chewy and the sauce was delicious. I added some extra vegetables to the stir-fry and it was a great way to use up leftovers.