Udon Noodles

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.

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.

Varieties

Udon may be made from corn and wheat flour, or wheat and rice flour.

Nutrition Highlights

Udon noodles (cooked), 2 oz. (56g)
Calories: 190
Protein: 5g
Carbohydrate: 41g
Total Fat: 1g
Fiber: 1g

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.