I made a quick and delicious lunch with whatever I had on hand.The flavor is on the sweet side.You can omit the sugar if you'd rather have your udon just be savory.You can add pork instead of chicken. Recipe by Majuju

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

Use up leftover vegetables with this recipe.You don't have to use the vegetables listed here - anything goes! I just used the vegetables I had on hand. For 2 servings. Recipe by Rearea cheese

With a 3 month old girl, I'm always looking for easy recipes I can make in a short amount of time without having to go shopping for extra ingredients. I decided to allow myself a little oil in this recipe since my mastitis has gotten better.It's very richly flavored. If you like lighter flavors, please reduce the amount of seasoning ingredients.Use any vegetables and other ingredients you have in the refrigerator!I recommend adding lots of chopped green onions.Frozen Sanuki udon noodles are firm and delicious.You can also use kishimen noodles or yakisoba noodles instead. For 1 serving. Recipe by Piyokonoshokutaku

This is a recipe I just came up with.I used chicken skin here, but please try making it using whatever you have in the refrigerator, like chikuwa or kamaboko.Also, try adding leeks, onions, cabbage, or other vegetables.Adjust the amount of garlic soy sauce to taste. Recipe by Yuuyuu0221

I came up with this seasoning mixture since I didn't have okonomiyaki sauce or kimchi sauce.Miso sauce is also great for stir-fried vegetables! Recipe by monmoso

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

This is a special sweet-salty udon.If you make homemade udon noodles, try to make them on the thinner side.If you use udon from sukiyaki, it has an even richer flavor.If you wait for about 1 hour after making the soup, the flavors will really seep in. Your udon with taste better if the noodles are on the thinner side. Recipe by Cooking S Papa

I have been using this sauce to stir-fry vegetables. I thought it might go well with udon noodles also, so I added noodles to it.-Adjust the amount of doubanjiang to taste.-Once you add the sauce, stir-fly briefly over high heat. Recipe by bobitin

I got an idea from soboro rice (seasoned ground meat with rice) and tried soboro sauce over udon noodles.There is nothing to note, but I recommend eating it after mixing everything together. Recipe by *momoka*.

I eat udon with hot soup even in the summer to avoid lowering my body temperature. It's my favorite way.I recommend dried thin udon noodles. The key point is to wash and shock the noodles in cold water after boiling. The soup should be hot.You could add other vegetables such as shimeji mushrooms, and mitsuba. Serve with lots of toppings and wedges of lemon. Recipe by Wanko mama