TO COOK DRIED UDON NOODLES
_Editor's note: This recipe was adapted by Japanese cooking expert Elizabeth Andoh. This recipe originally accompanied Thick White Noodles in Soup, Topped with Eggs and Scallions and Cold Noodle Salad with Ponzu Sauce._ If instructions are provided on the package you purchase, follow the guidelines printed there. If no guidelines are available, refer to the basic procedures described here.
Provided by Elizabeth Andoh
Categories Soup/Stew Pasta Quick & Easy Lunch Boil Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 1
Steps:
- In large stockpot, bring 4 gallons water to rolling boil. (Note: Even small quantities of noodles need to be cooked a lot of water.) Add noodles and begin timing after water has returned to boil. 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. (This condition is what the Japanese refer to as koshi, or "substance," just as the Italians enjoy their pasta al dente.) If necessary, cook for another minute and check again.
- If you will be serving noodles hot, scoop them up into a strainer and lift from pot to drain. (Do not pour off cooking liquid; boiling water in pot can be used both to re-heat noodles, and to warm bowls in which they will be served.)
- If you will be serving noodles cold, drain them.
- Whether serving noodles hot or cold, rinse them well under cold running water to remove surface starch that would otherwise make them gummy. Then drain.
- Set noodles aside until ready to eat - they can be held for up to several hours (refrigerate if holding for more than 20 minutes). When ready to use, rinse noodles in boiling hot water if serving them in hot soup, or cold water if serving chilled as a salad.
- Other dried wheat noodles similar to udon include flat kishimen or thinner hiyamugi. Boil these dried noodles for 5 to 6 minutes before checking for doneness.
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Blaise Zor
[email protected]These noodles are a great way to add some variety to your meals. They're also really affordable, which is a plus.
Brooklyn NYC
[email protected]I've been looking for a good dried udon noodle for a while, and I'm so glad I found this one. It's the perfect balance of chewy and soft.
Khushi Patel
[email protected]These noodles are a bit too bland for my taste. I had to add a lot of sauce to make them flavorful.
Lee Mclain
[email protected]I'm new to cooking udon noodles, but this recipe made it really easy. The noodles turned out perfectly, and the dish was delicious.
basanta Kc
[email protected]These noodles are perfect for a variety of dishes. I've used them in stir-fries, soups, and salads, and they've always been delicious.
Wafa Hussain
[email protected]I love the texture of these noodles. They're so chewy and satisfying.
Emmanuella Austin
[email protected]These noodles are a great value for the price. They're a great way to add some variety to your meals without breaking the bank.
atelier graphics
[email protected]I followed the recipe exactly, but the noodles turned out mushy. I'm not sure what went wrong.
Saruk Ansari
[email protected]The noodles were a little too chewy for my taste, but the flavor was good.
Jesica Ansel
[email protected]I was really impressed with how quickly these noodles cooked. They were done in just a few minutes, which made them a great option for a quick and easy meal.
Livingstone kigen
[email protected]I've tried many different brands of dried udon noodles, and these are by far the best. They cook up perfectly every time, and they have a great flavor and texture.
Phul Mohamed
[email protected]These noodles were surprisingly easy to make and had a great chewy texture. The flavor was also very good. I used them in a stir-fry with vegetables and chicken, and it was a delicious meal.