Udon is a traditional Japanese dish. Connoisseurs of oriental cuisine have long known and loved these delicious noodles, but for the average consumer this dish is still a novelty. In Japan, this dish is as popular as sushi and sashimi. But these are simply thick noodles made from wheat flour. Its main difference from all other types of the same product is the absence of eggs in its composition. Nowadays, restaurants serving Japanese cuisine are increasingly appearing, where you can try this dish and evaluate its taste. Let’s try to figure out how useful it is or how harmful it is.

A little history

Back in the 7th century BC, flour was prepared in the countries of East Asia and supplied along the famous Silk Road to China. Craftsmen of the ancient Eastern civilization, which originated in the Yellow River valley, used it to make nutritious and tasty noodles, which were then exported to other Asian countries and even to Italy.

According to the Chinese classification, flour pasta was divided into several types. One of them, boiled flour tortillas, includes udon noodles.

This species came to Japan around the 8th century AD. At that time, it had many different names: muginawa, tabata or sakubei - the traditional Chinese names for noodles at that time. One of the stories of the appearance of this dish in Japan says that it was brought there by the Buddhist monk Kukai from the country of To. This happened around 804, during the Heian era. Just at this time, the monk arrived in the Chinese city of Choan (modern Sian), which was famous for its high wheat yield. This resulted in the development of various crops based on it, and Seiryuji Temple, where Kukan studied Buddhist teachings, was one of the most famous producers of wheat noodles at the time. Therefore, this story is not without meaning. Especially if we consider this fact from several angles and assume that the monk could not have brought the noodle culture itself, but new methods of using it. And this interpretation of events seems more acceptable, especially since the existence of noodles in Japan was mentioned in ancient chronicles long before Kukai’s journey. And since this monk was from the Chinese prefecture of Kagawa, it is he who is credited with the founding of such a type of noodles as sanuki-udon.

General description and types of udon noodles

At its core, udon is a product consisting of wheat flour and... Traditionally, for its preparation it is customary to use special water - kansui, which is considered mineral and contains phosphates. This is what gives the dough and the noodles a specific salty taste.

The color of the product is gray and white, depending on the type of flour it contains, and can vary from off-white to dazzling white. This is the thickest of all types of Japanese noodles. Its thickness reaches a diameter of approximately 2 to 4 mm.

By the way, depending on the thickness and diameter, there are several types of udon noodles. Moreover, each variety is characteristic of a specific region in Japan.

Types of noodles:

• inaniwa udon is an extremely thin variety made in Akita Prefecture;
• Mimi-udon is a type of noodle produced in Togiti Prefecture and shaped like “ears”;
• Himokawa - flat and wide noodles from the city of Kiryu, Gunma Prefecture;
• hoto is a popular dish in Yamanashi Prefecture, a fairly wide and flat udon;
• kishimen - flat noodles produced in the Japanese city of Nagoya;
• Ise-udon is a soft and thick variety from the city of Ise in Mie Prefecture;
• Sanuki Udon is a thick and harsh type common in Kagawa Prefecture;
• Hakata udon - noodles from Fukuoka Prefecture, usually soft and quite thick.

These are just a few of the types of udon noodles. There are more than thirty varieties of them throughout Japan.

Chemical composition and nutritional value

Udon noodles contain a rich mineral complex and a wonderful vitamin composition. Vitamins include such useful substances as:

And the mineral composition is represented by tin, titanium, and . Udon noodles are quite high in calories, its energy value is 337 kcal. Contents – 10.4 grams, – 1.1 grams, and – 69.7 grams.

Beneficial features

Udon noodles contain a large amount of complex carbohydrates. Eating them improves the functioning of the cardiovascular system, charges the body with energy and vigor, and helps get rid of extra pounds. Complex carbohydrates also serve to prevent and treat diabetes. But they are absorbed very slowly by the body, hence their dietary value. Udon noodles, due to the special technology of kneading the dough, are digested quite easily. Due to the fact that this technology allows you to break down complex carbohydrates more efficiently.

There are many delicious dishes that are prepared using these delicious noodles. Here are just a few of them:

• kake-udon - traditional hot broth with udon noodles, crushed with finely chopped green onions;
• tempura-udon – hot udon served with ebi tempura (with);
• kare-udon - udon noodles in broth, cooked with curry seasoning;
• yaki udon – fried udon in sauce;
• chikara udon - so-called power noodles, served with fried rice cakes;
• Wakame-udon – udon served with special dark green seaweed wakame.

There are also several types of cold dishes. Dzaru-udon, traditionally seasoned with chopped nori. It is served with wasabi, Japanese chilled sauce or grated ginger on a bamboo tray. And also kijoyu udon, such noodles served with soy sauce and citrus juice. It is often decorated with grated Japanese daikon radish.

Making noodles at home

Tasty and healthy udon noodles are made from quality ingredients. It is easy and simple to make at home without spending much effort.

To prepare you will need:

• wheat flour – 200 grams;
• water – 90 ml;
• salt – 1 teaspoon;
• starch.

The main thing in cooking is the exact amount of ingredients. Depending on this, the dough will either be tougher than necessary, or the noodles will spread, not wanting to take the desired shape.

Dissolve the salt in the required amount of warm water at room temperature. Next you need to add flour and mix everything. There is no need to knead the dough yet, just roll it into a homogeneous mass. The bun obtained in this way should be placed in a hermetically sealed bag and air should be removed from it as much as possible, creating such an artificial vacuum. Leave the dough alone for half an hour.

Traditionally in Japan it is believed that the dough for making such noodles needs to be kneaded with your feet. This is quite easy to do at home. You need to place the bag of dough on a towel and, stepping carefully, walk on it back and forth several times, thus kneading the bun. As soon as it becomes flat, the dough is ready.

After this, you need to take it out of the bag and give it a spherical shape again. Then place it back and knead again. The process should be repeated at least three times. At the end of the procedure, roll the dough into a bun again and leave in the bag for about 3 hours.

Roll out the resulting dough to a thickness of three millimeters, sprinkle it on top and fold the edges into the center. Turn seam side down and cut into vertical strips approximately 3 cm wide. Unroll each strip, sprinkling with starch.

Cook freshly prepared noodles in boiling water for 5-10 minutes. Frozen food should be defrosted slightly before cooking to prevent the noodles from breaking during the process.

How to eat and store udon

These noodles are eaten, like other Japanese dishes, with chopsticks, but you can also use a spoon. First you need to bring the bowl closer to your mouth, eat the noodles, and then drink the broth. The Japanese never drink it completely, as it is believed that it is needed only to give a specific flavor to the delicate noodles. They say that in Japan loud squelching is encouraged. By doing so, you supposedly pay tribute to the chef for a deliciously prepared dish.

Freshly prepared udon can be frozen and stored this way for about a month. Ready noodles without freezing should be kept in the refrigerator and consumed within three days from the date of preparation. The most delicious product is considered to be freshly prepared.

conclusions

Udon noodles are an original traditional dish of Japanese cuisine. It is light and nutritious, is very well absorbed by the body and helps to saturate it with energy and vigor. A high-quality natural product made from natural ingredients using whole grain wheat flour contains many beneficial properties. It can have a beneficial effect on the nervous system, helping to fight depression and bad mood, putting you in a good mood, improving performance and vitality. There are many national Japanese dishes that include udon noodles. Each of them has its own distinctive characteristics, characteristic of the regions of Japan in which it is prepared. Udon noodles are a very high-calorie dish. It is not recommended for people who are prone to obesity or who practice a healthy lifestyle. Also, the natural product is rich in a specific protein called gluten, and is not suitable for people who adhere to a gluten-free diet or suffer from intolerance to this protein.

Today I propose to prepare traditional Japanese udon noodles. Udon is an iconic component not only in Japanese cuisine, but also in the menu of most Asian nations, and is also one of the simplest types of noodles that you can prepare at home.

Udon is essentially thick wheat noodles. Its composition is extremely simple - water, flour and a pinch of salt.

What's the highlight, you ask? And the highlight is in the cooking process! The dough is barely kneaded and allowed to rest well before starting to form the noodles. During the infusion process, the dough becomes very tender and moderately elastic. The Japanese say: properly cooked udon will be soft and tender, like your earlobe.

Today I propose to learn how to cook udon noodles at home according to a traditional Japanese recipe. I will tell you the secrets of the Japanese method of kneading dough, and also share ideas on how to make udon colorful! Shall we begin?!

Prepare the ingredients according to the list.

A serving of classic udon for one person consists of: 100 grams of wheat flour, 45 milliliters of water and 5 grams of salt. When increasing the number of servings of noodles, increase the amount of all ingredients proportionally.

I’ll also say right away that the typical “Here by eye”, “And so it will do” and the classic “Why... I don’t know how to mix water with flour?!” They won’t get through here, I checked!

The Japanese are clear. A little more flour - the dough will be tougher than necessary. A little more water - and from its own weight the noodles will stretch in endless threads and completely refuse to maintain the size and width you specified.

So, arm yourself with scales and measuring cups and prepare delicious udon noodles at home.

Measure water at room temperature and dissolve salt in it.

To make colorful udon, add a little extra food coloring to the water. I use natural dyes: green tea, turmeric and beetroot broth.

To prepare beet broth: cut the beets into small pieces. Add a cup of water. Bring the mixture to a boil and, reducing heat, simmer for 20 minutes.

The liquid will boil down almost twice, and you will get a concentrated, dark red infusion. Measure out 40 ml of decoction and mix it with 40 ml of cold water. Use the resulting mixture to prepare pink udon.

Measure out the flour and pour in the prepared salted water.

Mix the ingredients, forming the mixture into a ball. There is no need to deliberately knead the dough, just knead it lightly to form a homogeneous dough.

Place the dough in a sealable bag. If you have a large ziplock bag, use that; if not, use any suitable large bag.

Remove most of the air from the bag and seal tightly. Leave the dough to rest for 30 minutes.

You need to knead the dough with your feet. According to experts, this is the only way to achieve its correct consistency.

Cover the bag with the dough with a towel and start kneading the dough. There is no need to be zealous here: stepping gently, go over the dough back and forth. As soon as you feel that the ball has become flat, that’s enough. The process takes 30 seconds, no more.

Remove the dough from the bag and shape it into a ball. Then place it back into the bag and knead again. In total, the process must be repeated 3 times.

After such a short kneading, you will immediately see how the dough has changed. For comparison: the photo shows the dough before kneading.

And immediately after kneading.

After kneading the dough, form it into a ball and be sure to let it rest in an airtight bag for another 2-3 hours.

Sprinkle the work surface with starch. Place the rested dough in the center and smooth it out.

Roll out the dough to approximately 3mm thickness. You can choose any shape, but if it is a square, the udon strips will be the same length.

Sprinkle the dough with starch and spread it over the entire surface with your hands. Fold one third of the dough towards the center.

Then another.

Turn the dough seam side down and use a sharp knife to cut into strips of the desired width. Usually it is 2–3 mm.

Sprinkle a few pinches of starch over the dough and stir, unraveling the udon strips and dredging them in the starch.

Homemade udon noodles are ready!

How long to store: The fresher it is, the tastier it is. Ready noodles can be stored in the refrigerator for up to three days. The noodles can also be portioned, frozen in airtight bags and stored for up to 30 days.

How to cook: cook in boiling water for 4 to 10 minutes (depending on the thickness of the noodles). It is better to cook frozen noodles a little longer - 12–13 minutes and slightly defrost before cooking, so the udon strips will retain their integrity. You can do it without defrosting - immediately throw the noodles into boiling water, but then during the cooking process some of the noodles will break.

What to cook:, cook stir-fry, fry with vegetables, meat and seafood - there is a whole collection of recipes on our website! Choose a dish to suit your taste and cook with pleasure! Bon appetit!

This article talks about what udon noodles are, what varieties exist, how to prepare this type of pasta, and what to use it with.

What it is

Udon noodles are traditional Japanese noodles made from wheat flour. The word "udon" comes from the name wontons - Chinese dumplings with various fillings. In popularity it is second only to the famous Japanese rice.

What does it consist of?

Udon noodles are a mixture of wheat flour, salt, and water.

Energy value of the product:

• proteins - 10.4 grams;
• fats - 1.1 grams;
• carbohydrates - 69.7 grams.

Calorie content: 337 Kcal.

What does Japanese udon noodles look like?

Udon is a pasta product that consists of long and thick threads with a diameter of 2-4 millimeters. The color of the noodles may vary. It depends on what kind of flour is used to prepare it.

Udon is considered a type of Japanese fast food and has several varieties, of which the most popular are:

1. Mimi-udon. It is prepared in the Kanto region, where the capital of Japan, Tokyo, is located.
2. Khoto. Externally it looks like wide and thin strips of dough. Produced in Chubu. Prepared and served with vegetables and pumpkin.
3. Ise-udon. Thick but tender, soft-textured noodles produced in the Kinki region.
4. Kansai udon. Medium sized soft noodles. Distributed in the region of western Japan on the island of Honshu.
5. Kishiman. Flat noodles. Homeland - Nagoya.
6. Sanuki. It differs in thickness and hardness.
7. Inaniwa-udon. Thin noodles. The place where it is produced is called Akita Prefecture. Located in the northern part of Japan.

Green onions, soy sauce, tempura, shrimp, tofu, kamabako, and rice vinegar are traditionally added to udon noodles.

The broth and additives depend on the region in which the noodles are prepared.

Difference from somen, ramen and soba noodles.

Made from buckwheat flour and water, sometimes wheat flour and green tea are added to it. This is the main difference from udon noodles.

Soba has a great advantage over all types of noodles made from wheat flour - it is dietary. The amount of fat in its composition is 0.9 grams.

Somen is prepared in the same way as udon using wheat flour. The only difference is that the diameter of the somen is 0.4 millimeters smaller.

The ramen noodle dough is made from four ingredients: eggs, wheat flour, water and salt. There are no eggs in udon (Attention!). This is the main difference.

The origin of these noodles is interesting. There are numerous legends and speculations about this. One version says that udon appeared in Japan thanks to the traveling Buddhist priest Kukai.

Upon his return from China, he passed on the recipe to his neighbors who lived in what is now Kagawa, Japan. This type of pasta became popular in the 17th-19th centuries.

How to cook noodles

There is nothing complicated about cooking udon. For this operation you only need to take noodles, water, a saucepan and a little vegetable oil:

1. Step 1: Pour water into a saucepan, place the amount of noodles that will be necessary for consumption or cooking with any additives.
2. Step 2: Bring to a boil. Cook for 5 - 10 minutes.
3. Step 3: Place in a colander and sprinkle with oil.

Attention! If, after boiling the noodles, manipulations are carried out (frying, stewing, etc.), you need to leave them slightly undercooked.

Recipe without additives

Ingredients:

• wheat flour of different varieties - 650 grams;
• water - 250 milliliters;
• salt - 30 grams.

Preparation:

1. Dissolve salt in hot water.
2. Mix salted and plain water with flour.
3. Knead the dough, roll it into a ball. Wrap in film and cloth and place on the floor.
4. Start striding vigorously over the lump until it turns into a cake.
5. Then roll out the dough, fold it in half and repeat the rolling again.
6. Leave for 4 hours.
7. After this time, stomp the dough again, roll it out and cut into strips.

Recipes for cooking at home

I would like to offer you several recipes for making udon noodles.

With chicken in teriyaki sauce

Photo: udon noodles with chicken in teriyaki sauce

• proteins - 7.7 grams;
• fats - 8.1 grams;
• carbohydrates - 23.5 grams.

Calorie content: 195 Kcal.

To create a Japanese culinary masterpiece with chicken and teriyaki sauce you will need:

• chicken fillet - 500 grams;
• sweet red pepper - 1 piece;
• carrots - 70 grams;
• can of canned corn;
• green onions - to taste;
• sesame - 10 grams. You can add more (optional);
• soy sauce - 50 milliliters;
• udon noodles - 250 grams.

Preparation:

1. Cut the breast into medium-sized pieces. Fry until crispy and golden brown.
2. Cut the carrots and pepper into strips.
3. Add a little teriyaki sauce to the fried chicken and simmer for a short time.
4. Place carrots and peppers, cut into strips, into the frying pan with the breast, stir in the remaining sauce, and fry over a medium flame.
5. Boil the udon noodles and place them in a frying pan.
6. Add onion, canned corn and soy sauce and stir.
7. Place on plates and sprinkle sesame seeds on top.

The dish is ready!

With vegetables

Nutritional value per 100 grams:

• proteins - 32.6 grams;
• fats - 7.6 grams;
• carbohydrates - 8.5 grams.

Energy value: 232 Kcal.

Ingredients:

1. Udon noodles - 300 grams;
2. Cucumbers - 2 pieces;
3. Tomatoes - 2 pieces;
4. Sweet pepper - 1 piece;
5. Korean carrots - 250 grams;
6. Green onions - 0.5 bunch;
7. Onions - 1 head;
8. Cilantro (to taste);
9. Garlic - 2 cloves;
10. Vegetable oil - 100 milliliters;
11. Soy sauce (to taste).

Preparation:

1. Cut tomatoes, cucumbers and peppers into strips.
2. Chop cilantro and green onions.
3. Boil the udon noodles.
4. Heat vegetable oil. Fry onions and garlic.
5. In a deep bowl, mix noodles, vegetables, cilantro and green onions, fried onions and garlic, Korean carrots and soy sauce to taste.

With seafood

Nutritional value per 100 grams of product:

• proteins - 5.8 grams;
• fats - 7 grams;
• carbohydrates - 14 grams.

Calorie content: 260 Kcal.

Ingredients:

• shrimp - 400 grams;
• squid - one carcass;
• mussels - 200 grams;
• udon noodles - 300 grams;
• bell pepper - 1 piece;
• one small onion;
• garlic (to taste);
• soy sauce - 2 tablespoons;
• eggplant (half of a medium-sized eggplant);
• olive oil - a small amount for frying.

Preparation:

1. Cut the eggplant and bell pepper into strips.
2. Pour oil into a frying pan, add onion, chopped onion, garlic, eggplant and bell pepper, and fry.
3. Add squid, mussels and shrimp to this mixture and continue frying over medium heat.
4. Spices to taste, pour soy sauce.
5. Simmer for 3 minutes.
6. Add udon noodles and stir.
7. Place on plates and serve.

With pork

Nutritional value per 100 grams:

• proteins - 2.7 grams;
• fats - 4.1 grams;
• carbohydrates - 9.2 grams.

Calorie content: 85.6 Kcal.

Ingredients:

• pork - 200 grams.
• cabbage - 150 grams.
• carrots - 1 piece.
• pepper - 1 piece.
• soy sauce - 3 tablespoons.
• vinegar - 1 teaspoon.
• vegetable oil - 3 tablespoons.
• salt and pepper to taste.
• water - 1.5 liters.

Preparation:

1. Cut the pork and vegetables into strips.
2. Prepare a mixture of sauces. Mix vinegar and soy sauce.
3. Fry the meat in vegetable oil.
4. Add vegetables to pork, salt and pepper.
5. Pour in soy sauce and cook until done.
6. Boil the noodles.
7. Mix vegetables and pork with noodles.
8. Serve the dish hot.

With beef

Ingredients:

• beef - 200 grams;
• red onion - 100 grams;
• bell pepper - 200 grams;
• garlic - 1 piece (you don’t have to add it);
• Chili sauce (sweet) - 50 grams;
• soy sauce - 2 tablespoons;
• sesame seeds for decoration.

Preparation:

1. Chop the garlic, cut the pepper and onion into strips.
2. Cut the beef into small pieces and fry.
3. Add vegetables and continue frying
4. Mix with sauces.
5. Boil the noodles and add them to the meat and vegetable mixture. Stir and simmer for a couple of minutes.
6. Place on plates and sprinkle with sesame seeds!

In addition to various side dishes, udon noodles can be used to prepare hearty and, most importantly, very tasty first courses - soups. The following recipes are an example of this.

Udon noodle soup

Ingredients:

• chicken broth - 1 liter;
• chicken fillet - 1 piece;
• carrots - 1 piece;
• boiled mushrooms - 100 grams;
• soy sauce - 3 tablespoons;
• miso paste - 1 tablespoon;
• rice vinegar (or wine) - 1 tablespoon;
• tomato paste - a small jar;
• udon noodles.

Preparation:

1. Boil chicken broth.
2. Cut the fillet and marinate in vinegar.
3. Chop the mushrooms in any way you wish.
4. Add the carrots to the broth, having previously chopped them, then add the chopped chicken and cook for 10 minutes.
5. Add tomato paste and mushrooms. Continue cooking for another 10 minutes.
6. Dissolve miso paste in broth.
7. Pour in soy sauce.
8. Add udon noodles.
9. Cook until done.

Bon appetit!

With mushrooms

The nutritional value:

• proteins - 48.2 grams;
• fats - 17.8 grams;
• carbohydrates - 84.9 grams.

Energy value: 710 Kcal.

Ingredients:

• udon noodles - 400 grams;
• ginger - 50 grams;
• chicken broth - 2 liters;
• garlic - 4 cloves;
• mushrooms - 200 grams;
• sweet pepper - 1 piece;
• spice “Red pepper” - to taste;
• green onions - 100 grams;
• chicken fillet - 400 grams;
• soy sauce - 50 milliliters;
• lemon - 1 piece;
• vegetable oil - 50 milliliters.

Preparation:

1. Heat a frying pan and heat the oil.
2. Fry the ginger, cut into strips, chicken, cut into small pieces, mushrooms, cut into slices, and finely chopped garlic until the chicken and mushrooms are completely cooked.
3. To the mixture you need to add soy sauce, chopped sweet pepper and sprinkle with red pepper, simmer.
4. Pour chicken broth into the pan and cook for 5 minutes.
5. Boil the udon noodles.
6. Remove the pan from the heat, squeeze lemon juice into it, add green onions, udon noodles and stir.
7. Pour into plates and serve.

The dish is ready!

Where and at what price can you buy

Look at the approximate prices for udon noodles in Moscow and St. Petersburg:

Suitable sauces

To complement the taste of noodles, a variety of sauces are used:

1. Teriyaki. It is prepared from soy sauce, ginger, honey, wine vinegar, garlic and a few other ingredients. Teriyaki can be made at home without any difficulty.
2. Soy sauce. The next sauce that goes well with udon noodles is soy sauce, a classic of the genre. It is made from soybeans. Unfortunately, it will be difficult to prepare it at home, because the process of obtaining soy sauce requires special conditions.
3. Ponzu-Japanese sauce made from lemon juice. In addition, soy sauce, mirin, kombu and fish flakes are added to the sauce.
4. Unagi sauce with udon noodles and seafood - this is the ultimate taste pleasure. Sweet and salty notes will accompany you for a long time, leaving a pleasant aftertaste.
5. Tabajan sauce. And for those who love dishes that are sharp as daggers, Tabajan sauce is intended. It will not only diversify and highlight the taste of food, but will also leave behind good memories of the meal.
6. Gamadari- Japanese sauce made from nuts and sesame seeds. It can serve as an excellent addition not only to udon noodles, but also to many meat, fish dishes, seafood, rice and seaweed. In a word, a versatile and tasty sauce.

Meat for udon noodles with beef or pork can be marinated in Yakiniku sauce, which is made from soy sauce, water, sugar and salt, starch, garlic, onion, ginger, oil and sesame. This manipulation will make the dish refined and very tasty.

Bon appetit!

Video: Udon noodles at home - video recipe

Hi all!

Today I want to introduce you to another Asian dish. No, this is not sashimi or sushi, but noodles. Japan, the Land of the Rising Sun, is famous for its culinary delights, which use products not only raw, but also boiled.

Thanks to this article, you will learn what udon noodles are and how to cook them correctly at home, what else can be prepared from them, and also briefly about its nutritional value. Here we will not talk about those noodles that are sold on store shelves with the inscription “Instant cooking”.

Your body is unlikely to get anything other than empty calories and harmful additives from it. In Japan, in addition to udon noodles, there is also soba and ramen. But the ingredients used in their preparation will be different, so each will have its own taste.

The Japanese dish udon is a long, white and dense noodle that originates from Osaka and the southern regions of the country. Traditionally it is made by mixing light wheat flour, water and salt. When eating, the Japanese usually tear these slimy noodles into pieces.

It is quite soft and chewy, with a neutral flavor that makes it an ideal side dish for spicier dishes. Udon is the thickest Japanese noodle with a diameter of 2 to 4 mm. These noodles can be enjoyed both hot and cold.

When served hot, it is usually served in a soup of soy sauce, fish stock and mirin, although the ingredients may vary depending on the region. In stores you can buy noodles fresh, dried or frozen.

The best will be fresh. If it is not available, it is better to buy frozen, but try not to overcook it or fry it. The dried product will be thinner and shorter, and will not have such a soft and pleasant consistency.

What is the difference between udon, ramen and soba?

• The dog has a light beige or dark brown tint.
• Soba is made from buckwheat flour.
• Udon is thicker than soba and ramen.
• Ramen is yellow in color.
• Udon has a neutral taste.
• Soba has a nutty flavor.
• Ramen is made with egg and mineral water.
• The color of udon is mainly white.

How to cook noodles at home

Cooking udon noodles may seem like a fairly easy process, but there are some helpful tips that will help preserve its texture and flavor. By the way, udon is also an excellent vegetarian dish. So, you will need noodles and water.

1. Take a large, deep saucepan and fill it with water. Make sure you have at least 6cm to spare. Place it on a gas stove and heat until the water boils.
2. If you are preparing fresh noodles or a semi-finished product, then before immersing them in boiling water, remove excess flour from them, for example using a sieve. Fresh udon usually takes about 5-6 minutes to cook, while semi-finished udon will be ready in 8-9.
3. If you are using frozen noodles, do not stir them immediately after placing them in water; let them thaw. Just wait a few minutes and then stir the noodles gently to prevent them from sticking.
4. To check if it is ready, remove the pan from the heat, remove a small amount and place it in a bowl of cold water. The noodles should be firm and translucent, but not heavy. In addition, it should become slippery, but not too soft. If the udon does not yet meet these parameters, place the pan back on the stove and continue cooking, checking for doneness every 45 seconds.
5. If the noodles are served cold, simply drain the water using a colander. If hot, use a fine sieve and strain the udon. Also pour water back into the pan to reheat.
6. If you are cooking more than 4 servings at a time, then in order to remove a large amount of starch, you will have to change the pan to a new one with fresh boiling water.
7. Rinsing the noodles under cold running water will also help remove excess starch. This can always be done, both when served hot and cold.

If you want to make udon noodles yourself, I suggest you watch the following video.

What are the benefits and harms of Japanese udon noodles?

This product cannot boast of a rich composition, since 100 g contains only 2.6 g of fiber, 3.55 mg of iron and 26 g of calcium. But it does not contain trans fats, bad cholesterol, sodium or sugars. Therefore, it is best to eat udon together with other more valuable ingredients. It is also very filling, and its calorie content reaches the level of 16o kcal.

But if you struggle with insulin resistance, then udon noodles may not be the healthiest food to eat. In this case, it is better to replace it with shirataki. Since udon is made from wheat, this makes it a high-carbohydrate product. 65 out of 100 g of it are carbohydrates, with a norm of 15-20 g per day. Therefore, using it for weight loss would be the wrong decision.

But if your weight is stable, then you can enjoy these noodles without fear. After all, you can cook a lot of interesting and tasty dishes with it. But since its main component is wheat, such noodles will contain gluten. But if you do not abuse it, then it will not bring any negative effect to your health.

Udon noodle soup with poached egg recipe

Eating hot is the most common use for udon noodles. I suggest you prepare a delicious soup with healthy ingredients that will delight you with a piquant taste and refined aroma.

For 2 servings you will need the following Ingredients:

• vegetable or chicken broth (4-5 cups);
• chicken eggs (2 pcs.);
• fresh or frozen udon noodles (400 g);
• star anise or anise (2 pods);
• thinly chopped onion (2 pcs.);
• large leaves of Chinese cabbage (4-5 pcs.);
• 7.5 cm cinnamon pod (1 pc.);
• soy sauce (3-4 tbsp).

Preparation:

1. Pour the vegetable or chicken broth into a saucepan, then place it on the heat and bring it to a boil.
2. After this, add the anise and cinnamon pods and continue to simmer for 5-10 minutes to infuse the broth with the aromas of the spices. After this, remove them using a slotted spoon.
3. Break the eggs, each into its own container, and then slowly add them into the broth one at a time. Simmer the soup for a couple more minutes before adding the remaining ingredients.
4. Now place the udon noodles and bok choy leaves into the pan, stirring very gently so as not to damage the eggs. Simmer for another 2 minutes until you see the egg whites are cooked through but the yolks are still a little runny.
5. Turn off the gas and then carefully add the chopped onion and soy sauce to the soup and stir gently. Pour into bowls and enjoy!

That's all. This is what it is, these udon noodles. High in calories, but so tasty. I hope that you have learned something new for yourself and will delight your family and friends with a wonderful dish - Japanese udon noodle soup.

Bon appetit! See you!

Udon noodles is an unusual type of pasta in the form of long and thick threads of dough with a diameter of 2 to 4 mm (see photo). The raw material for the manufacture of this product is wheat flour, which is supplemented with water and salt. The color of these noodles can vary from snow-white to gray depending on the type of flour used.

In Japan and China, udon ranks second in popularity after rice grains. In this country, it is customary to eat at least one serving of this product per day. Despite the fact that this type of noodle is considered Japanese fast food, it is of the highest quality.

Today there are more than thirty types of such pasta, but the most popular include the following:

• Mimi-udon - this type of noodle is produced in the Kanto region, in appearance it resembles “ears”;
• hoto - this product is made on the territory of Chubu, it consists of wide and thin strips of dough;
• Ise-udon is a popular Japanese pasta with a very soft texture, produced in the Kinki region;
• Hakata udon - thick noodles produced in the Chikuzen province;
• inaniwa udon is the thinnest type of pasta produced in the Tohoku region;
• Himokawa is a flat variety of noodles made in the city of Kiryu;
• Sanuki Udon is a thick, tough-textured product produced locally at Kinki.

Many chefs often confuse this product with soba noodles. However, these are two different products, and their main difference is that udon, as previously mentioned, is made from wheat flour, while soba is made from buckwheat.

How to make udon noodles with your own hands?

If you are tired of regular noodles, we recommend making real udon noodles with your own hands. The resulting product will surprise you with its excellent taste and unusually delicate texture. There are many recipes for preparing this pasta, but we suggest using the simplest one, the technology of which we will describe below.

To prepare natural noodles at home, dissolve four tablespoons of salt in a glass of boiling water. Stir the liquid until the salt crystals are completely dissolved. In a separate deep bowl, combine two types of wheat flour: unrefined and refined (500 and 150g, respectively). Next, use the prepared ingredients to knead the dough from which to form a ball. Place the resulting mass in a plastic bag, and then use a rolling pin to make a thin cake. Then the dough needs to be folded into several layers and rolled out thinly again. This procedure must be done at least four times. When the mixture is tender and smooth, set it aside for four hours. After the specified time, roll out the dough to a thickness of three millimeters, and then sprinkle it with flour and fold it into three layers. Cut the resulting workpiece into thin rings using a sharp knife. Now place the finished noodles on a cutting board and put them in the freezer for one hour. After this time, transfer the homemade product into a bag and place it in the freezer for further storage. The shelf life of frozen noodles made at home is thirty days.

Freshly prepared udon should be cooked for five to ten minutes. The frozen product must be slightly defrosted before use so that it remains as intact as possible during the cooking process..

Use in cooking

In cooking, udon is traditionally used in Japanese and Chinese cuisines. Most often, soups are prepared using this product, which can be served both hot and cold. In the East, such noodles are usually supplemented with soy sauce, which is why oriental first courses usually have a dark color. In the West, broths are made from light-colored types of noodles.

This product is often served as a side dish, which goes well with all kinds of seafood, as well as herbs, vegetables and fresh ginger root.

Today, there are many delicious culinary masterpieces that are made using such noodles..

• Tempura udon is a hot dish made from udon and shrimp.
• Kare-udon is a very tasty broth made from noodles and aromatic curry seasoning.
• Wakame udon is an unusual side dish made from pasta and wakame seaweed.
• Yaki udon is a popular Japanese dish of fried noodles in a spicy sauce.
• Zaru-udon is cold udon garnished with ground nori seaweed.
• Kidjo udon is boiled noodles seasoned with lemon juice and soy sauce.

Udon noodles are incredibly tasty when combined with chicken. To make this hearty dish in a slow cooker, you first need to boil a package of noodles in the usual way. After this, be sure to drain the finished product in a colander and rinse thoroughly. Next, take three hundred grams of fresh chicken fillet, finely chop and fry in a slow cooker on the “Fry” mode. When the chicken acquires a golden surface, add chopped carrots, as well as one sweet pepper and a little green onion. While the ingredients are frying, prepare the teriyaki sauce. To do this, mix soy sauce (4 tbsp) and sugar (1 tbsp) in a separate bowl. To them add a clove of garlic squeezed through a press, as well as dry ginger root and honey (to taste). Mix the resulting composition and season with olive oil (1/2 tsp), water (2 tbsp), starch (1.5 tsp) and wine vinegar (1 tsp). Next, boil the mixed ingredients over low heat for four minutes, after which pour the finished sauce into the multicooker container. Follow it with boiled noodles, and then simmer everything together for about three minutes. Sprinkle the finished dish with sesame seeds and serve. Bon appetit!

What to replace it with?

You can replace this type of noodle with absolutely any similar pasta. However, the best alternative to this product is somen noodles. Its main component is also wheat flour, so the difference between these two types is practically not felt. You can replace udon with such noodles both in soups and in other culinary masterpieces.

If your goal is not to preserve the uniqueness of the recipe, then instead of udon you can use buckwheat noodles, as well as egg, bean or rice noodles. When making vegetable snacks or seafood dishes, you can use spinach noodles as a substitute for this product.

If necessary, you can replace the udon with regular Italian spaghetti. They are also made on the basis of wheat flour, and such popular pasta products are sold in any store.

Benefits and harms

The benefits of this type of noodles are primarily due to the rich vitamin composition, which includes choline, pyridoxine, as well as tocopherol and riboflavin. This product also contains a lot of minerals, the main ones being iodine, iron, fluorine and chromium.

In addition, udon is rich in carbohydrates, which has a beneficial effect on the heart and blood vessels. For the same reason, such noodles are useful for diabetes.

Due to the fact that this product contains fiber, it reduces the amount of cholesterol in the blood and prevents atherosclerosis. Udon also removes toxins and waste from the body.

This type of noodle contains a significant amount of vitamin B. This means that it has an antidepressant effect, due to which it calms the nervous system and relieves stress.

Udon noodles are natural Japanese pasta containing a huge amount of useful substances that play an important role in human life!