Udon Noodles
Quick-cooking wheat noodles for hearty soups and stir-fries, your go-to for satisfying meals.
What it is
Udon are thick wheat noodles from Japan, traditionally made with just wheat flour, water, and salt. They're much thicker than spaghetti and have a distinctive chewy, bouncy texture that makes them incredibly satisfying to eat.
How to cook
Bring a large pot of water to boil and cook udon for 8-12 minutes until tender but still chewy. Fresh udon cooks faster than dried. Rinse briefly with cold water after cooking to stop the cooking process and remove excess starch.
Flavor and texture
Udon has a mild, slightly wheaty flavor that readily absorbs the flavors of broths and sauces. The texture is thick, chewy, and bouncy - much more substantial than thin pasta.
Best uses
Perfect for hot soup bowls with miso or dashi broth, stir-fried with vegetables and protein, served cold with dipping sauce, or added to curry dishes. Great for hearty one-bowl meals.
Storage & freshness
Store in an airtight container in a cool, dry pantry away from direct light.
| As purchased | 6-12 monthsfrom bulk bin exposure |
| Sealed (pantry) | 1-2 yearsif kept airtight and dry |
| Refrigerated | 2-3 yearsextends shelf life in humid climates |
| Frozen | 3-5 yearsmaximum preservation time |
Durations are for best quality. Safe to consume longer if no spoilage signs present.
Dried udon noodles are shelf-stable but benefit from protection against humidity and pests common to wheat products.
Cooking tip
Don't overcook udon - it should retain its signature chewy bite. If using in soup, slightly undercook the noodles since they'll continue cooking in the hot broth.
Interesting note
Udon dough is traditionally kneaded by foot in Japan - chefs step on the dough wrapped in cloth to develop the perfect chewy texture that can't be achieved by hand kneading alone.
Cooking at Baker City elevation
At Baker City elevation (~3,400 ft), udon noodles need 11–12 minutes instead of 10. Use plenty of water for a steady boil, and rinse briefly with cold water after draining to stop the cooking.