Udon Noodles
Toss udon noodles with tahini and serve chilled, or top with stir-fried
vegetables.
This thick Japanese noodle, similar to spaghetti, can be round or square, and is usually
made from wheat flour. It’s traditionally served in a dish called “noodles and
broth,” which consists of soy broth and
shiitake mushrooms.
Varieties
Udon may be made from corn and wheat flour, or wheat and rice flour.
Buying and storing tips
Look for udon noodles in the ethnic or pasta section
of health food stores, in the bulk section of some health food and grocery stores, or in
specialty or Asian markets. They’re also available fresh in Asian markets, in the
refrigerated food section. Store dried, unopened, noodles in a cool, dry cupboard for six to
eight months. Store fresh udon noodles in the refrigerator, and use within a few days.
Availability
Udon noodles are available year-round.
Preparation, uses, and tips
Add noodles a few at a time to boiling water. To prevent noodles from sticking to the
bottom of the pan, stir gently until the water returns to a rapid boil. Cook dried noodles for
eight to ten minutes, then drain and rinse with cold water to stop cooking (fresh noodles
should be cooked for only three to five minutes). Toss with tahini dressing and serve chilled, or top with
stir-fried vegetables.
Nutritional Highlights
Udon noodles (cooked), 2 oz. (56g)
Calories: 190
Protein: 5g
Carbohydrate: 41g
Total Fat: 1g
Fiber: 1g
The information presented in this website is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.
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