Udon Noodle

Udon noodle is a thick, white wheat noodle. It has a springy chew and a mild, wheaty taste that absorbs broths and sauces well. Common uses include steaming-hot bowls in dashi-based soup, quick stir fry dishes, and chilled dipping preparations; it is sold fresh, frozen, or dried.

Originating in Japan, udon developed regional styles such as firm Sanuki and softer Kansai, and spread across East Asia and worldwide through restaurants and packaged noodles. Traditional production kneads a simple dough, rests it, and cuts or extrudes thick strands before parboiling and packaging.