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UDON NOODLES

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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

Health benefits and concerns

Health benefits and concerns for pasta
Many health benefits and concerns associated with this food are applicable to other pasta. Read about health benefits and concerns for pasta for a full description.

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