Product information

Everything about udon noedels

Udon are thick, glossy Japanese wheat noodles with a soft, chewy texture — one of Japan's most beloved comfort foods.

What is udon noedels?

Udon (うどん / 乌冬面 wūdōng miàn) — also known as Japanese udon noodles or thick wheat noodles — are wide, thick wheat noodles made from just three ingredients: wheat flour, water and salt.

The texture is characteristically smooth and elastic. Fresh udon are the best choice; dried udon keep well but are slightly less elastic.

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Origin & tradition

Udon has roots in the Tang-dynasty Chinese noodle tradition. Kagawa Prefecture (sanuki udon) is famous for its firm, thinner variant. In China the related noodle is called 乌冬面 (wūdōng miàn).

Flavour & texture

Soft, mild wheat aroma with a neutral, lightly sweet taste. The thick structure gives a satisfying chew that softens in broth while retaining its shape.

In Japan classically served in dashi broth (kake udon) or dry stir-fried (yaki udon). In Korea in udong-bokkeum. In China in broad wheat noodle dishes.

Kitchen applications

Japan: kake udon in dashi broth · kitsune udon with fried tofu · yaki udon stir-fried with vegetables and soy · tempura udon
Korea: udong-bokkeum (볶음우동) stir-fried udon with vegetables and soy
China: broad wheat noodles in spicy sauce or stir-fried in the wok

Storage & freshness

Fresh refrigerated up to 3 days. Cooked in cold water 1–2 days. Freeze raw for up to 1 month.

Professional kitchen tip

Cook udon 8–12 minutes in plenty of water. For yaki udon: cool in ice water after cooking so the noodles do not stick in the wok.

Fresh Udon Noedels delivered daily to your kitchen

Choina delivers fresh Asian produce every morning to restaurants and wholesalers across the Netherlands and Belgium — Rotterdam, The Hague, Amsterdam, Utrecht, Antwerp and Brussels. No minimum order.

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