|For some reason, frozen udon tastes the best.||Packed udon can be store at room temperature, but they tend to be mushy||Dried udon must be boiled and rinsed before being cooked.|
Udon is thick noodles made from flour. They are sold as dried, frozen, or packed at room temperature. Udon noodles can be found at Japanese, Chinese and Korean stores. China and Korea have their own wide varieties of noodles, but they also eat Japanese Udon. Japanese style Udon noodles can be easily identified, as they are labeled as “Udon”.
Frozen udon noodles taste better than vacuum packed udon noodles. The quality of dried udon noodles varies. When you boil dried udon noodles, always follow the written instruction on the package, as cooking time of each noodles is different, and stay close to the pot to prevent boil over.
Unlike spaghetti, Japanese noodles, including udon noodles are rinsed under cold running water after boiling. This is important process to remove gooey residue around the noodles and make the noodles tighten.
Udon noodles can be eaten as hot soup noodles, fried noodles, or dipping noodles. One of my favorite is curry noodles, using leftover curry. Add about 1/2 cup of noodle soup base in 2~3 cups of leftover curry, and add 3~5 cups of water, depending on the concentration strength of the noodle soup base. Cook noodles, and add to the hot curry soup mixture.