If you're a fan of thick, chewy noodles, you'll appreciate that learning how to make homemade udon noodles is so easy.

1/2 green onion (naganegi type), 2 servings of udon noodles (frozen) 1. To prevent excessively toasting the egoma seeds, cook on low heat in a frying pan. Grind in a mortar. 2. Thinly slice ...

Read more: 12 Myths About Cooking Chicken You Should Stop Believing There's very little prep work to use fresh udon noodles in a variety of recipes. Bring a large pot of water to a boil ...

Udon is traditionally served as a hot noodle soup topped with scallions, tempura or fried tofu. We also love adding udon to stir-fries, particularly this amazing recipe from Chicago chef Takashi ...

Meanwhile, bring a second pan, filled with water, to the boil. Drop the udon noodles into the boiling water and cook for a few minutes, or until heated through, and then drain. To serve ...

Use precooked soft udon noodles for ease; alternatively cook dry noodles according to the packet instructions before starting to stir-fry. Each serving provides 470 kcal, 14g protein, 66g ...

Start boiling another pot of water, so it's ready to cook the udon as soon as the tempura is fried. Add the udon noodles to the boiling water and cook until tender - about a minute. Drain the ...

The recipe for this noodle dish was inspired by ... then when you're almost full, boil some udon noodles and put them into bowls, add a few pieces of thinly sliced beef, and ladle the hot broth ...

This recipe from Manilife is packed full of nutrients ... along with the carrot ribbons, mangetout and udon noodles. Cut the remaining half lime into wedges. 5. Once everything is piping hot ...