Udon
A thick, white, chewy Japanese wheat noodle. Used in hot soups (such as kake udon) and stir-fries, it is known for its soft, chewy texture. It contains gluten.
What Is Udon?
Udon is a thick, white, chewy Japanese noodle made from wheat flour, water, and salt. Its greater thickness and heft compared with other Japanese noodles give it a distinctive soft yet chewy texture, somewhat like al dente pasta.
It comes fresh, precooked and packaged, or dried. It is best known served in hot dashi-based soup (kake udon), and is also used in cold noodle dishes, stir-fries, and hot pots.
Udon Nutrition Facts
As a wheat noodle, udon is primarily a source of carbohydrates and also contains some protein; 100 g cooked contains about 130 kcal. Because it is made from wheat flour, it contains gluten. Values are approximate.
How Should You Eat Udon?
Udon is a source of carbohydrates and can be eaten as part of a soup or stir-fry with vegetables and protein sources. Because it is made from wheat, it is not suitable for people with celiac disease or gluten sensitivity.
This is general information; udon is a food and is not a substitute for medical treatment.
How to Choose Udon
For fresh or precooked udon, look for a springy, firm texture and a valid freshness date; dried udon should be intact, uniform, and clean. Avoid products with an off smell, that are excessively sticky, or with unclear ingredients.
- Fresh or precooked: it should be springy and firm, with a valid date.
- Dried: it should be intact and clean.
- It should not smell spoiled.
How to Store Udon
Dried udon keeps for a long time in a sealed package in a cool, dry place. Refrigerate fresh or precooked packaged udon and use it within the time stated on the label. Use cooked udon promptly.
Using Udon in the Kitchen
Udon is most often used in hot dashi- and soy-based soups (kake udon, kitsune udon), stir-fries (yaki udon), cold noodle dishes, and hot pots. Boil it briefly and drain; its thick texture holds the soup’s heat and carries sauce well.
What Is the Difference Between Udon and Soba?
Udon is a thick, white noodle made from wheat flour; soba is a thin, grayish-brown noodle containing buckwheat. They differ noticeably in taste, texture, and color.
Frequently Asked Questions
How do you cook udon?
Boil dried udon in plenty of boiling water for the time stated on the package, then drain; fresh or precooked udon only needs to be heated. Then add it to soup or stir-fry it in a wok.
Is udon gluten-free?
No. Udon is made from wheat flour and contains gluten. People with gluten sensitivity should avoid it and choose gluten-free noodle alternatives.
Can udon be eaten cold?
Yes. Udon can be boiled, cooled, and served as a cold noodle dish with a dipping sauce (for example, one based on soy and dashi); it is especially popular in hot weather.