Home-Made Udon Noodles

The Japanese are noodle gurus, whether it be chewy buckwheat soba, egg ramen or delicate wheat somen; however, their triumph is the thick bouncy udon with its toothsome bite. I know making your own sounds very aspirational (or just insane) but it’s no more effort than making home-made pasta. Fry them up yakisoba style (see method below) or make a comforting soup. A good broth is all you need, so either buy it or use my quick method below. Good Japanese grocery stores also sell quality froze