Creamy Masago Udon (20 Minutes ONLY!) - Tiffy Cooks (2024)

FAQs

How long do you cook udon noodles for? ›

Once the water is boiling, add the udon noodles to the pot. If you're using fresh udon noodles, they will only need to cook for 2-3 minutes. Dried udon noodles will take around 8-10 minutes. Stir the noodles occasionally to prevent them from sticking together.

If cooking semi-dried (slightly flexible, shelf stable) udon, boil for 6-7 minutes before testing for tenderness; if cooking dried (brittle, shelf stable) udon, boil for 9-10 minutes. Test by plucking a noodle from the pot, plunging it in cold water, then biting.

Udon noodles absorb soup easily and turn soggy if left uneaten once they start to cool. I recommend cooking only the exact amount of noodles you need and do not cook extra.

Plan on cooking your dry noodles anywhere from 8 to 10 minutes, depending on the type of pasta. However, start checking it after four minutes because it can vary based on the size of the noodle. If you've made fresh pasta noodles, you may only need to boil for a minute or two, sometimes three.

Health Benefits of Udon Noodles

The high fiber content of udon noodles also serves to reduce the risk of colorectal cancer, and the high amount of B vitamins contained in the noodles helps to keep you energized.

This pack contains five single serve packets of thick, chewy, pre-cooked udon noodles, vacuum-sealed to preserve freshness and flavour. Ready to eat in mere minutes, these noodles are delicious served hot in soup or cold with dipping sauce.

Udon noodles are white flour-based noodles that are thick, chewy and silky. What gives udon noodles their characteristic chew is a low water-to-flour ratio. This means the dough is tough to knead by hand—but not impossible—and is often traditionally kneaded with the feet!

Udon noodles are thick and made with wheat flour. This means that they have gluten in them and can be prone to getting sticky, or even mushy when not cooked properly. If you want slurpable noodles with a nice bite and smooth texture, then you have to be careful not to overcook them.

These packaged Udon noodles are usually pre-cooked and can be added directly into soups or stir-fries. Though I find it best to add them to a pot of boiling water for just a minute to help the noodles separately. Fresh udon noodles. These will be in the refrigerator section at your local Asian grocery store.

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 Yagihashi, who combines udon with shrimp, chicken, cabbage and mushrooms for a simple yet flavorful dish.

What is udon made of? ›

Udon is made with flour and some salt. It is then kneaded and shaped like noodles. Soba, on the other hand, is made from powdered buckwheat, though in some areas, flour is also used. It is also kneaded and shaped like noodles.

How do you tell if udon noodle is bad? For dried udon noodles, look for changes in color, texture, and smell. If they have become discolored, excessively hard, or if they've developed an off smell, discard them. For fresh udon noodles, signs of spoilage include a sour smell, slimy texture, or mold growth.

Udon noodles are large, thick, and often straight -- an almost-square tube that's neither flat and thin like fettuccine nor round like spaghetti. Ramen noodles, meanwhile, are (usually) thin, springy, and wavy. In addition to the obvious differences in shape, they have significant flavor differences, too.

Mizusawa Udon, a speciality of Gunma prefecture, is considered to be one of the three most delicious varieties of udon in all of Japan. Made from Gunma wheat flour, pure water, and specially selected salt, mizusawa udon noodles are firm, thick, and turn out slightly transparent when cooked.

If cooking semidried udon, boil 8 to 9 minutes before testing; if cooking dried, boil 10 to 12 minutes. Test by plucking a noodle from pot, plunging it into cold water, then biting. Noodle should be tender with no hard core; outer surface should be slippery but not overly soft.

Generally, it is best to follow the instructions on the packaging. However, as a general guideline, most udon noodles require boiling for about 8 to 10 minutes until they are cooked through and tender. It's always a good idea to taste the noodles for doneness before draining them.

Prepare the udon noodles by blanching (frozen udon) or boiling (dried udon). In a large frying pan or wok, stir fry the meat, onions, and the rest of the ingredients. Add the cooked noodles and mix them all together. Season the stir-fried noodles and serve hot!

Boil some water in a large saucepan. Add 250ml cold water and the udon noodles. (As they are so thick, adding cold water helps them to cook a little bit slower so the middle cooks through). If using frozen or fresh noodles, cook for 2 mins or until al dente; dried will take longer, about 5-6 mins.