Udon

What Is Udon?

Udon is a thick, white, and flexible Japanese noodle made from wheat flour, water, and salt. Being thicker and fuller than other Japanese noodles gives it a distinctive soft yet chewy ("al dente"-like) texture.

There are fresh, boiled-packaged, and dried varieties. Its best-known use is served hot in a dashi-based soup (kake udon); it is also used in cold noodle dishes, wok stir-fries, and stews.

Nutritional Values of Udon

As a wheat noodle, udon contains mainly carbohydrate and some protein; 100 grams of cooked product provides about 130 kcal. Since it is made from wheat flour, it contains gluten. Values are approximate.

How Should Udon Be Consumed?

As a carbohydrate source, udon is consumed as part of a soup or wok dish, together with vegetables and protein sources. Since it is made from wheat, it is not suitable for people with celiac disease or gluten sensitivity.

This information is general; udon is a food, not a substitute for medical treatment.

How to Choose Udon?

For fresh/boiled types, udon should be flexible-firm with a suitable freshness date; for dried types, it should be unbroken and clean. Products with an off smell, excessive stickiness, or unclear contents are not preferred.

• Fresh/boiled: should be flexible-firm with a suitable date
• Dried: should be unbroken and clean
• Should not have an off smell

How Is Udon Stored?

Dried udon keeps for a long time sealed in a cool, dry place; fresh/boiled packaged udon is kept in the refrigerator and consumed within the time stated on the label. Cooked udon should be consumed quickly.

Using Udon in the Kitchen

Udon is used most in hot dashi-soy-based soups (kake udon, kitsune udon), wok stir-fries (yaki udon), cold noodle dishes, and stews. It is boiled briefly in boiling water and drained; its thick structure holds the heat of the soup and 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 are clearly different in flavor, texture, and color.

Frequently Asked Questions

How is udon cooked?

Dried udon is boiled in plenty of boiling water for the time stated on the package and then drained; fresh/boiled udon is simply reheated. It is then added to soup or stir-fried in a wok.

Is udon gluten-free?

No; udon is made from wheat flour and contains gluten. Those with gluten sensitivity should not consume it and should look for gluten-free noodle alternatives.

Is udon eaten cold?

Yes; boiled and chilled udon is also eaten as cold noodles with a dipping sauce (for example, soy-dashi based); it is especially preferred in hot weather.