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.

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

Just wanted to try some udon so I made it myself lol. Came out really good, especially the broth. If you don't care for or have udon noodles (found in the deli/refrigerator section) just use ramen noodles.

This is a dish I've been making for a long time and it's a family favorite.-It's also good made with Chinese-style noodles.Also Try Zhajiangmian Noodles1) Adjust the amount of soy sauce and tianmianjian to taste.2) Rinse the noodles in ice water to make them even better.2) You can use frozen udon noodles if you want.-If you're not eating it right away, stir some sesame oil into the noodles before you store them. Recipe by Yuuyuu0221

yummy

nice