Cold Udon
Cooking udon by adding cold water to the boiling noodles in several stages ensures that they cook all they way through yet stay pleasingly firm on the outside.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Pot
- Stove
- Measuring cup
- Wooden spoon
- Colander
- Grater
- Chef's knife
- Cutting board
- Serving bowl
Ingredients
- 8 oz. dried, 10 oz. semifresh, or 16 oz. Fresh/ Udon
- Scallions, finely sliced
- Shichimi togarashi (seven-spice blend)
- Freshly grated ginger
- Soy sauce
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