Udon pineapple and ham

Spicy yumminess :hungry

Lettuce wraps are pretty terrific, but not very filling on their own. To make them main dish worthy, I ditched the leafy greens and tossed the filling with udon noodles instead. A little extra sauce helped bring the whole thing together. Sweet, savoury, satisfying, and totally delicious.

very yummy breakfast

Udon is a great ingredient. It's so quick and versatile. This tasty dish takes almost no time to make.

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

Had this wonderful dish at a Resturant and had to try

spicy yummyness :hungry

very yummy :hungry

The udon salad I had at a casual restaurant chain was delicious, so I recreated the dish.Frozen udon noodles are the best for this! Since this is served as a side dish, it's not a big amount, but if you are serving it on its own for lunch, try doubling the amount. Recipe by Obuusama

Nice heat and great flavor

My take on 'tanuki udon', using miso pase to add more flavour to the broth. Just to warn you I never 'measure' how much of the ingredients I use, so the measurements in the list are a very rough estimate (I'sorry >_<) Also this recipe is inspired by the recipes on: justonecookbook.com

Very good

I didn't have any udon noodles tonight but I did have 3 pkg of yakisoba so I used the noodles from that instead.

Here's another recipe adapted from Nom Nom Paleo. I took it from an oven tray bake to a stovetop stir-fry and switched up some of the ingredients, then added udon noodles.

The broccoli for this recipe retains great crunch so if you like softer broccoli you can toss in olive oil and roast at 425 for about 10 minutes and then add it with the mushrooms

yummy

I ate this a while ago at a restaurant. It was so good, I wanted to try making it myself.Adjust the amount of salt according to the amount of mushrooms and your taste. I add a bit less than half an teaspoon. Recipe by HAL.M

yummy

I love the udon noodle hot-pots they serve in restaurants, rich, salty, and a little bit sweet. I wanted to be able to make them at home, and just happened to come across a recipe on TV. I simplified it and this was the result.Be sure to make the kaeshi sauce - don't just use mentsuyu! Recipe by harutsuki

★★★ 200 reviews, popular recipe ★★★Simple udon with a flavorful brothAdd your favorite toppings ♪The origin of this recipeI settled on this taste for simple udon soup.

This East meets West dish is super quick to prepare and makes a great accompaniment to simply grilled meat or chicken. Alternatively, you can use the pesto as a topping or a dip.

I modified a recipe I saw on Twitter!I just used whatever I had in the fridge, like naruto and so on, to top my udon! So use whatever toppings you like! Recipe by Satonoyume

Hippari udon is a regional speciality that the people of Yamagata prefecture love. It warms you up during the cold seasons. The reason why dried noodles and canned mackerel is used is because in the olden days, it was difficult to get fresh food during the winter in mountain communities. The toppings usually vary depending on your family's preferences, but this is how my family likes it.In Yamagata prefecture, we usually serve this from the pot, which is brought to the table. You can use a pot made for a tabletop cooker which has a flat, stable bottom and can keep the contents hotter for longer. You can enjoy this piping hot if you take small portions from the pot several times. Thick, sturdy udon noodles are best suited for this. For 1 serving. Recipe by Okaachan