Comments on: Udon

By: Egg Stir Fried Udon « so.moo.food

Egg Stir Fried Udon « so.moo.food — Sun, 25 Oct 2009 18:32:07 +0000

[...] pack of fresh udon (I normally buy the vacuum sealed ones from [...]

By: Stir-fry udon with prawns | Food-4Tots | Recipes for Toddlers

Stir-fry udon with prawns | Food-4Tots | Recipes for Toddlers — Wed, 21 Oct 2009 07:20:21 +0000

[...] You can learn more about udon from: here and [...]

By: Heartburn Home Remedy

Heartburn Home Remedy — Wed, 15 Apr 2009 12:24:32 +0000

The topic is quite hot on the Internet right now. What do you pay attention to when choosing what to write about?

By: No Recipes vol. 11 | [ No Recipes ]

No Recipes vol. 11 | [ No Recipes ] — Mon, 16 Mar 2009 16:01:29 +0000

[...] quality of the dashi and noodles. Sanuki is the old name for the Kagawa prefecture in Japan where Udon noodles are thought to have originated. While there are many regional variations in thickness and texture, [...]

By: Udon Recipe (Kitsune Udon and Dashi)

Udon Recipe (Kitsune Udon and Dashi) — Sat, 28 Feb 2009 01:52:53 +0000

[...] 200g dry udon or 300g fresh Udon 4 C dashi 2 Tbs soy sauce 1 Tbs mirin 2 tsp sugar salt to taste 2 scallions cut on the bias 4 slices of naruto or kamaboko cut on the bias (fishcake) [...]

By: TasteHongKong

TasteHongKong — Wed, 18 Feb 2009 15:57:54 +0000

I will also opt for fresh udon if it is availble, otherwise frozen type comes second. When cooking udon with soup, I’d recommended using soy bean paste, which is quick and easy to prepare. Just got a new post in my blog, http://www.tastehongkong.com/recipes/oyster-udon, feel free to drop by. Enjoy

By: helen

helen — Thu, 12 Feb 2009 08:02:05 +0000

Love a chewy udon!

By: Manggy

Manggy — Wed, 11 Feb 2009 18:27:06 +0000

I LOVE yaki udon. It’s not fair, though, that I’ve never seen karei udon on a menu. I want one!

By: colloquial cook

colloquial cook — Wed, 11 Feb 2009 15:07:40 +0000

I have cold soba with dipping sauce in my bento for the first time today! Never tried the udon, but I will look into it…

By: Holly

Holly — Wed, 11 Feb 2009 02:03:10 +0000

Great tip about the Japanese character for minute! We buy our udon from a local noodle shop, they recommend that we cook it first in water to remove some of the starch and then add it to the soup.