Japanese udon noodles are all about the chew, but it’s hard to replicate the texture with what’s available in American markets.

Japanese udon noodles are all about the chew, but it’s hard to replicate the texture with what’s available in American markets.

For chewy Japanese noodles, borrow an Italian pasta cooking technique Fresh udon is hard to come by. So for this recipe, we needed a solution for more widely available dry udon.

Udon may be the most intriguing ingredient. Sold in two forms, fresh and dried noodles, both have pros and cons. Fresh udon are plump and chewy.

Fresh udon is hard to come by. So for this recipe from our book “Milk Street Tuesday Nights,” which limits recipes to 45 minutes or less, we needed a solution for more widely available dry udon.

When you go to make a dish with udon noodles, the question of whether to use dry or fresh noodles might cross your mind. While both options work for a variety of dishes, there are many differences ...

Fresh udon is hard to come by. So for this recipe from our book “Milk Street Tuesday Nights,” which limits recipes to 45 minutes or less, we needed a solution for more widely available dry udon.