Udon noddles with meatballs

I first tried Udon in Stockholm. It was from a really small takeaway sushi place. I really liked it, but then the only people I knew nearby moved. I really missed the udon, but then I found out it's really not that difficult to make them yourself!

Had this wonderful dish at a Resturant and had to try

one of Indonesian street food. i'd rather to make it my own chicken stock from fresh chicken bone simply made with garlic,ginger and spring onion. warm and light soup perfect for cold winter weather or even any season

very yummy :hungry

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.

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 yummy breakfast

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

A recipe that was born when I couldn't decide between a well balanced dish, a timesaver dish, and a delicious lunch dish...this recipe is all 3! The burdock root and garlic shoots have great texture! This dish really fills you up.If you don't have any natto sauce, substitute 2 teaspoons of konbu seaweed based mentsuyu (noodle sauce concentrate). Do steps 1 and 2 simultaneously to save time. Recipe by Kanon mama ('-'*)

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

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

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

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

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

MY VERSIONCLEAR EASY VEGETABLE CHICKEN SOUP SERVE WITH UDON TOP WITH SMOKED DUCKLOVING IT

When my husband's family in Kumamoto makes 'Toshikoshi soba' (New Year's Eve soba noodles), they make this "Meat Soba". It tastes just like mom's cooking.The burdock root tastes more delicious if you don't peel it or soak it (try it and you'll understand!).When you add the seasonings, add the sugar first, before the soy sauce (the molecules in the sugar are bigger than the ones in the soy sauce, so the meat takes longer to absorb the sugar).The flavor is pretty strong. Recipe by Daikichi neko

★★★ 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.