. Big fat white noodle
s that aren't too hard to find fresh or frozen at asian markets
. Usually sold in square packages of tangled
noodle. Generally, these noodles are associated with southern Japan
, as opposed to soba
, which is considered more northern.
To Cook: for fresh udon, drop in a pot of boiling water and cook for 3 or 4 minutes.drain, rinse, and set aside.
for dried udon, drop in a pot of boiling water. When the water returns to a boil, add a cup of cold water. Repeat the process until the noodle is cooked. drain, rinse in cold water, and drain again.
for instant, pour boiling water over to cover and gently separate with chopsticks. drain, rinse in cold water and drain again.