Japanese udon noodles

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Joined Feb 4, 2005
When I was younger cup of noodles was a favorite. I really liked all the noodles but when I started to read labels and saw all the sodium, well haven't had them since. Costco had a bag of Japanese udon noodles 5 packs to a bag in refrigerated section so bought some. They are pre cooked ready for anything just need some kind of sauce were lays my question?
 
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Joined Jul 13, 2012
A spicy, chilled sesame or peanut sauce goes great with udon.  
 
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701
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Joined Feb 4, 2005
i have on hand, onion, green peppers, bag baby carrots, mushrooms, cans of baby corn on the cob, cans black & kidney beans.
 

cerise

Banned
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Joined Jul 5, 2013
I think I bought them once, and they came with an oil-based sauce.

You might try  incorporating them into a soup, noodle bowl (w /protein and veggies of choice), a cold salad, or adding them to a stir-fry.

Here are some ideas re Udon:

https://en.wikipedia.org/wiki/Udon
 
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Joined Aug 22, 2013
So delicious, great with crispy pork belly and egg. Ramen or fried rice sauces works well.
 
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Joined Mar 10, 2015
When I was younger cup of noodles was a favorite. I really liked all the noodles but when I started to read labels and saw all the sodium, well haven't had them since. Costco had a bag of Japanese udon noodles 5 packs to a bag in refrigerated section so bought some. They are pre cooked ready for anything just need some kind of sauce were lays my question?

What did you end up doing? I love the texture, so I've been content with just a bit of garlic butter, green onions and lpepper. You were probably hoping for something with more of an Asian flare though. You never mentioned what you had on hand for condiments or spices/seasonings, so I can't answer your question.
 
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Joined Mar 10, 2015
What did you end up doing? I love the texture, so I've been content with just a bit of garlic butter, green onions and lpepper. You were probably hoping for something with more of an Asian flare though. You never mentioned what you had on hand for condiments or spices/seasonings, so I can't answer your question.
Edited: Honey garlic/ginger with sesame oil might keep the sodium level down, but I would avoid soy sauce if you are watching ingredients. Maybe thin the sauce with organic broth? Keep it simple. Most pre made sauces are going to contain bad stuff.
 
701
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Joined Feb 4, 2005
i saw something on YouTube so followed that. sliced up the onion, carrots, green pepper and fried with little sunflower oil. added some sliced mushrooms then soy sauce and lastly 2 packs of the udon noodles. I forgot had some peanuts to add but didn't turned out ok, had it as side to pork chops
 
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For future reference, try zaru udon:

First, make the sauce and leave in the fridge, covered.

Sauce: soy sauce (Japanese style, not Chinese), dashi, mirin, sake, sugar. Bring to a boil to remove the alcohol flavor, then chill. It should taste principally of soy sauce. You need about 3/4 cup per serving. Try 1/3 cup each soy and dashi, a couple Tb mirin and sake, and maybe 1 Tb sugar. Once cold, dilute with water if too strong, but it should be intense.

To serve:

Boil udon, flush with cold water and leave to chill in iced water while prepping garnishes.


Garnishes: finely-sliced scallions, wasabi paste, toasted sesame seeds, very thin strips of dried sushi-nori (preferably toasted at the last minute).

Drain the noodles as well as you can by shaking vigorously in a colander. Pour onto a woven wicker plate or something similar to pick up excess water. Serve with a bowl of sauce and a plate with little mounds of the garnishes.

To eat, dip some noodles in the sauce and slurp. Drop garnishes in the sauce as desired, a little at a time.

Serve with beer, iced green tea, water, or cold barley tea (mugicha).
 
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Joined Mar 10, 2015
i saw something on YouTube so followed that. sliced up the onion, carrots, green pepper and fried with little sunflower oil. added some sliced mushrooms then soy sauce and lastly 2 packs of the udon noodles. I forgot had some peanuts to add but didn't turned out ok, had it as side to pork chops
I'm glad you figured it out. Pork with anything is a winner in my books!
 
232
11
Joined Mar 10, 2015
For future reference, try zaru udon:

First, make the sauce and leave in the fridge, covered.

Sauce: soy sauce (Japanese style, not Chinese), dashi, mirin, sake, sugar. Bring to a boil to remove the alcohol flavor, then chill. It should taste principally of soy sauce. You need about 3/4 cup per serving. Try 1/3 cup each soy and dashi, a couple Tb mirin and sake, and maybe 1 Tb sugar. Once cold, dilute with water if too strong, but it should be intense.

To serve:

Boil udon, flush with cold water and leave to chill in iced water while prepping garnishes.


Garnishes: finely-sliced scallions, wasabi paste, toasted sesame seeds, very thin strips of dried sushi-nori (preferably toasted at the last minute).

Drain the noodles as well as you can by shaking vigorously in a colander. Pour onto a woven wicker plate or something similar to pick up excess water. Serve with a bowl of sauce and a plate with little mounds of the garnishes.

To eat, dip some noodles in the sauce and slurp. Drop garnishes in the sauce as desired, a little at a time.

Serve with beer, iced green tea, water, or cold barley tea (mugicha).
Thank you for the nori garnish idea... I bought some with the intentions of using it for something other than sushi, but I wasn't sure exactly what yet.
 
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