Wow, I really struggled to find a topic on the letter U to write about. There just are not many food items out there that begin with the stubborn letter and of the few that exist, most are rather unappetizing or extremely odd (in other words, most of which I’ve never had). But one lone food I came across, one that I love, is actually quite fitting for my nickname, and even more, my blog name: udon noodles.

Udon are thick, chewy Asian noodles with a soft, velvety texture. Like most other noodles, they are made with wheat flour, but the dough is usually needed with only water and salt, no eggs or oil. Since they are very mild in flavor, they are almost a
lways the noodle of choice in Asian broth soups and similar noodle bowl dishes, as they act as a sponge, absorbing all the tastes and aromas of the ingredients surrounding them. Although the udon are soft, they tend to hold their shape well, maintaining a palatable, delicate chew.

Years ago, udon noodles could only be found in specialty food stores and Asian markets, but conveniently today, they can be found in everyday grocery stores. Udon come packaged dry or fresh, and either can be used in place of the other in a recipe; however, be wise to adjust cooking times as fresh pasta obviously takes much less time to boil than dried pasta.

Udon are not limited to their use in only soups. They can be eaten broth-less on their own, stir-fried with fresh vegetables, spices, and meat or seafood. But, no matter how you choose to eat them, noodles always taste better when eaten with chopsticks. If you do sit down to a piping bowl of udon soup, feel free to slurp your noodles away, because in Asian cultures, slurping your soup signifies that you are enjoying your food, and in fact you would be impolite if you did not slurp. Strange and ironic to our cultural preferences, but true!

You can find many recipes with udon on the Internet, but here is a simple one from Food Network Magazine:

Udon with Tofu and Asian Greens

Total Time: 17 min
Prep:10 min
Cook: 7 min
Yield: 4 servings

Ingredients

1 8-ounce package udon noodles
4 tablespoons roasted peanut oil, or 3 tablespoons sesame oil mixed with 1 tablespoon vegetable oil
1 12-ounce package firm tofu, cut into 12 pieces
Kosher salt and freshly ground pepper
1 11-ounce package Asian cooking greens or baby spinach
1 bunch scallions, thinly sliced diagonally
Large pinch of red pepper flakes
3 tablespoons soy sauce
Pinch of sugar

Directions

Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Pat the tofu dry and season all over with salt and pepper. Add the tofu to the skillet and sear until golden brown, about 2 minutes per side. Set aside and keep warm.
Add 1 tablespoon oil and the greens to the skillet. Cook, tossing, until just wilted. Add the scallions, red pepper flakes, the remaining 1 tablespoon oil, the soy sauce and sugar. Add the reserved cooking water; heat to create a broth. Divide the noodles and greens among 4 bowls and top with the tofu.