Glossary

Commonly used in

Japanese cuisine

and

Recipes

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Udon noodles are a type of thick, chewy wheat-based noodle typically used in Japanese cuisine. Unlike soba or ramen, Udon noodles are usually served hot with a dashi (broth) base. They have a mild flavor and dense texture and can be served in many dishes including soups, stir-fries, and salads. Udon is often garnished with condiments such as green onion, ginger, bonito flakes and nori (seaweed).

Ingredients

Udon noodles are made from wheat flour, water, and often salt. For those looking for a gluten-free option, many brands offer udon that is made with rice flour instead of wheat. Other ingredients may be added to enhance the flavor and texture of the noodles such as kombu (kelp), baking soda, or mirin (sweet rice wine).

Nutritional Facts

A 100-gram serving of udon noodles provides around 130 calories, 1.5 grams of fat, 25 grams of carbohydrates and 4 grams of protein. Udon noodles are high in dietary fiber and provide trace amounts of iron, magnesium, potassium and zinc. They are low in sodium and contain no cholesterol or saturated fat.