Chinese Style Udon Noodles with Chilled Tomatoes

I've had this udon dish a lot at my friend's house. I used to like salad udon, but this style of refreshing cold udon dish is delicious too! This is my own adaptation.Make sure to firm up the noodles in cold water, and to chill the sauce well before serving.I sometimes add a soft poached egg, grated daikon radish, or okra as toppings.If it's not a bother, marinate the cut up aburaage (fried tofu) in a little bit of the sauce beforehand - it will be even more delicious. For 1 serving. Recipe by Wanko mama

I had a similar dish at the soba noodle restaurant in my neighborhood and thought the same idea might work with udon.This is just as delicious with somen, hiyamugi, or soba noodles. The ingredients are simple, so I recommend using a good dashi stock. It's also tasty to use diluted mentsuyu (noodle dipping sauce) with additional salt as preferred. Recipe by maepee.

A perfect meal during the hot summer!Top it with whatever you like! Recipe by Cooking S Papa

I was introduced to these delicious udon noodles that I can microwave instead of boiling, so I made a delicious and refreshing dish that is easy to make even on a hot summer day.The fried onions are a must. Please be sure to use them. They add rich flavor and a crunchy texture, and give regular udon noodles a twist.It's just regular udon noodles if you don't add fried onions.Pour in the mentsuyu as is, even if it is a concentrated type.This dish will be even more delicious if you cool it with ice water. Recipe by Nanaiku

I made some stir fried udon when I was visiting friends in Bangkok. They were out of soy sauce so I tried using Thai fish sauce instead. Although people in Bangkok use limes, lemon is a fine substitute.Now I'm very fond of stir fried udon with nam pla.Microwave the udon noodles briefly to warm them up, and untangle them in advance. If you are using frozen noodles, rinse them in water to get rid of any surface stickiness.If you add some fresh coriander, it will taste more like Thai cooking!I recommend adding cherry tomatoes. For 1 serving. Recipe by Wanko mama

I wanted to eat chilled noodles and also wanted to use up some beef left over from making sukiyaki the night before.Make sure you chill the udon and mentsuyu well. I don't usually measure out the seasonings for the beef, so adjust the amounts to your liking.I use a type of mentsuyu called hontsuyu. For the sauce, I mix it with water at a ratio of 1:1. Recipe by Odajiman

Hand-made udon takes a bit longer to make, but it's tasty and inexpensive.1 hank is about 30 yen!For how to make hand-made udon, please seeHand-made udon is the best, but frozen udon is also delicious.If you steam the chicken in the microwave, it's easy.If you add star anise while you're steaming the chicken, it'll have a Chinese food flavor. My children don't like it, however, so we don't use it. Recipe by Cooking S Papa

I wanted to eat an easy, refreshing lunch. My sesame-loving husband sprinkles on some grated sesame seeds.You can use somen noodles instead of udon noodles. I used lemon juice in the recipe, but you can use sudashi juice, which would be even more delicious. For 1 serving. Recipe by Nagaachu

This is simple stir-fried udon noodles. The flavors of soy sauce and sesame oil stimulate my appetite. Add any vegetables you like.

It's good for kids. It's also great if you are looking for light food after overeating.I made this with the ingredients I had in the refrigerator.My daughter really liked it.You can adjust the boiling time as you like.I boiled for a long time so that my daughter can eat easily.Choose your favorite toppings like scallions and ra-yu. Recipe by noamanma

I'm pregnant right now so I'm trying to eat as many vegetables as I can. So I added a lot of vegetables to stir fried udon noodles!!Add water to the layered vegetables, then put a lid on to steam-cook them to perfection.Because you steam-cook everything, the noodles will be nice and plump. For 1 serving. Recipe by Tomomon1028

I came up with this idea on a whim.It also tastes great topped with a soft-set egg.You can also boil the udon in the microwave. Remove from the bag, dip the noodles in water, place on a heat-resistant plate, cover with plastic wrap, and microwave at 500-600 W for 3-4 minutes.Every microwave is different, so keep your eye on it as it cooks. Recipe by Yuuyuu0221

In a certain famous Okonomiyaki restaurant, they add dried bonito flakes to their griddle-fried udon noodles and I copied that idea for this.Just adding dried bonito flakes enriches the flavor!Use leftover vegetables in the fridge such as cabbage and carrots.Some vegetables give out water, so adjust the amount of seasoning if the taste is still thin and light after adding the Japanese worcestershire sauce and soy sauce. Recipe by classy

When you get tired of regular udon noodles or crave something spicy, this dish is perfect.Use any vegetables such as lettuce, Korean lettuce, spinach, or mizuna greens. Add cabbage for crunch. For 2 servings. Recipe by dubudubu

I wanted to eat noodles dipped in a spicy dipping sauce and came up with this recipe.The dipping sauce is seasoned pretty thoroughly. If you're watching your salt intake, reduce the amount of soup stock granules, soy sauce and miso just a little bit. For 2 servings. Recipe by Kyoku

When I was waiting for a pot of rice to cook, I was mixing natto and egg together... when it turned really foamy and voluminous! And it was fluffy-light too! I thought it would go very well with noodles.-All you need to season these noodles is the sauce that comes with the natto and an umeboshi pickled plum.-Of course, you could use soba noodles or somen noodles instead.-At Step 3, if you whip the egg white to incorporate lots of air, the sauce will become fine, light, and fluffy.-I love to top with a mountain of nori seaweed and green onions. You could also add myoga ginger or shiso leaves. For 1 serving. Recipe by J_Rosemary

Even though she's from Sanuki (a region famous for udon), my mother in law hates udon noodles. She prefers thick and heavy sauces and soups, so she can eat only stewed miso udon or curry udon. Recipe by Snow*Love

Using frozen Sanuki udon, this is a plant-based version of udon-style noodles.The origin of this recipeI became so obsessed with Sanuki udon that people asked if I was opening a noodle shop. I decided to expand my plant-based repertoire until I get tired of it.

I wanted to make something quickly with leftovers on my day off.Mix the hot udon noodles with butter. That's all. Recipe by Minaichigo

I was starving one day and wanted to eat something more interesting than regular natto and rice. So I used the things in my fridge to make stir-fried udon noodles.If you like stronger flavors, add a little more mentsuyu.This is a really easy and simple dish!It's delicious enough, but you can add more seasonings and change the taste and toppings to your liking! Recipe by Maa ani

I was going to make yuzu pepper pasta when the hubby said "I want udon!" This was the recipe I came up with then.After you add the noodles to the pan you need to work quickly, so have all the seasoning ingredients pre-measured and ready to go. If you don't like spicy food, adjust the amount of yuzu pepper to your taste. Stir fry the meat until it's crispy for the best flavor. Use whatever vegetables you have. Even tomatoes and eggplants are surprisingly good in this. For 2 servings. Recipe by Harunbouya

I had leftover heavy cream in the refrigerator.I also happened to have frozen udon noodles in the freezer.Since it was udon, I used Japanese flavoring ingredients, and it was surprisingly good!If it's still firm after heating up in the microwave, it will separate in the pan.Please adjust the amount of soy sauce as you like.It's a one-pan meal, so less things to wash.Spinach or bacon may be good additions.You can jazz it up in many ways. Recipe by Ryo---ko

The udon I ate at a restaurant was so delicious that I wanted to try recreating it.For the dashi, you can use iriko dashi or iriko and konbu. The pork is well-seasoned, so it's best if the dashi is a seasoned lightly. Also, pork that is high in fat is more flavorful, but use what you prefer. Recipe by Ojoman

You can make an easy Thai dish with dried udon noodles even if you don't have sen lek (Thai rice noodles)!You can use white sugar instead of brown sugar if you want. It's more authentic to add bean sprouts or atsuage (thick fried tofu), but it's also tasty with the crisp onion. Recipe by Wa Station

Perfect for a solo lunch! On July 24, 2018, this recipe made it to the trending recipes and ranked in the top 10 for stir-fried udon searches. Thank you for your support!The origin of this recipe: I love Japanese-style stir-fried udon.

I love udon dishes, but usually they don't include vegetables.You can eat a lot of vegetables with the udon though if you simmer it with miso. Add an egg at the end to make it really nutritious.The only tip is to stir-fry the chicken thoroughly so that it's cooked through. The flavor of miso varies depending on the type, so please adjust the seasoning at the end if needed by adding soy sauce. Add the doubanjiang sparingly while tasting. It's delicious with an egg dropped on top at the end too. For 2 servings. Recipe by commeline

I made curry noodle soup in a clay pot.It's a sister to the stewed miso udon noodles.Please adjust the amount of dashi base according to the size of your clay pot. You can use pork or onions instead of chicken. The egg will be cooked with remaining heat so take the pot from the heat shortly after you cover the pot. You can cook the egg to the doneness of your liking but I like it soft-poached. Recipe by Bananazakuro

I wanted to eat udon noodles that would warm me up, so I made thick sauce to pour over the noodles, then added ginger on top.In the picture shown above, I put kamaboko fish cakes and scallions on top.Add any ingredients you like. For 2 servings. Recipe by Suzukihanako