The History of Udon Noodles
Udon noodles have been around for centuries, with the first recorded mention of them dating back to the 8th century. But the origin of the udon is ultimately unknown. Some theories say that they came to Japan doing the Edo era much in the same way as soba noodles but this has never been confirmed. They gained in popularity during the 1600s, and were originally a favourite of Buddhist monks. Today, udon noodles are enjoyed by people all over the world and can be found in a variety of different dishes.
How Are Udon Noodles Made?
Udon noodles are made from wheat flour, water, and salt. The dough is then rolled out and cut into thick noodles.
What do Udon Noodles taste like?
In general, udon noodles have a mild flavour that allows the broth and other ingredients to shine. They're slightly chewy with a bouncy texture, and they absorb flavours well. That said, there are many different types of udon noodle dishes, so the taste can vary depending on what you're eating.
Tips for Cooking with Udon
- If you're using dried udon noodles, be sure to soak them in warm water for at least 20 minutes before cooking.
- Udon noodles can be cooked in a variety of ways - boiling, stir-frying, or even deep-frying.
- Be sure to add some sort of flavouring to your udon noodles, whether it's a sauce, broth, or seasonings.
Do you chew udon?
There's no right or wrong answer when it comes to whether or not you should chew your udon noodles. Some people prefer to savour the chewy texture, while others prefer to slurp them down quickly. Ultimately, it's up to you!
Frequently Asked Questions
Are udon and ramen noodles the same?
No, udon and ramen are not the same. Ramen noodles are much thinner and dark yellow in colour, while udon noodles are a type of thick wheat noodle that is a pale white in colour.
What is the difference between soba and udon noodles?
Soba noodles are made of buckwheat flour, while udon noodles are made of wheat flour. Soba noodles also have a slightly nutty flavour, while udon noodles are more neutral in taste. Texture-wise, soba noodles are usually thinner and more delicate than udon noodles.