Craving a flavorful, satisfying dinner but short on time? This 25-minute Teriyaki Chicken Udon Noodles recipe is the perfect ...

Soon the chef-owner, Yasushi Kida, placed before me a bowl of plump noodles garnished with ginger, scallions, shredded daikon radish, and a sliver of sudachi, a kind of Japanese lime.

Just two months after Shabulixius closed up shop, Sen Udon has taken over the space at 39-32 Bell Boulevard with a focus on fresh udon noodles with Japanese, Korean, and Italian influences from ...

There’s rich history, rituals, and ingredients behind the three ubiquitous types of Japanese noodles. Here’s how to make ramen, soba, and udon like the chefs who have perfected the crafts.

Zaru, named after the Japanese bamboo colander often used to drain noodles, is being designed by Make Studios (Soseki, Camille, Viet-Nomz) and will be just one of one of "several" concepts the ...

Udon noodles are the thickest type of Japanese noodles and are made from wheat flour, water and salt. They can be cut in both a flat and round shape and are popular in broths saucy noodle dishes.

Method 1. Cook udon in a saucepan of boiling water until al dente (6-8 minutes). Drain. 2. Heat oil in a saucepan over high heat. Add garlic and stir occasionally until garlic starts to turn golden (1 ...

In a large pot, bring 4 quarts of water to a boil. Add the udon, stir well and cook until al dente. Drain using a colander, then add 2 cups of ice to the noodles. Run under cool water, tossing ...