If you aren't very familiar with Japanese cuisine, you might not be sure what the difference is between ramen and udon ...

Made of a simple wheat flour and water blend, udon noodles are thick, long, and tubular, with a bouncy and chewy texture. The "squidgy" texture Chef Koj refers to is easily masked by a thick ...

Udon noodles from the Sanuki region of Japan are famous for their thick, bouncy texture. Try making them yourself with this recipe from Koya’s head chef, Shuko Oda. You’re now subscribed to ...

The second half of the restaurant’s name comes from the thick wheat pasta noodles, called udon, which can be found in many of the menu items. Instead of a waiter, customers place their orders on ...

Find customisable Indonesian bakmi bowls, paper-thin udon, a new spot for char kway teow and Taiwanese soup noodles made ...

But if you like, use the satay soup as my friend did - poach hotpot ingredients in it first, then when you're almost full, boil some udon noodles and put them into bowls, add a few pieces of ...