Two pantry sauces—savory hoisin and bright tomatillo salsa—join forces to form an admittedly unlikely, deliciously balanced, can't-stop-eating-it sauce for udon noodles and ground pork.

Read more: 12 Myths About Cooking Chicken You Should Stop Believing There's very little prep work to use fresh udon noodles in a variety of recipes. Bring a large pot of water to a boil ...

They often ate "udon" noodles in cold soup flavored with the ... but “dashi is not required in home cooking,” Nozaki said, since he thinks the umami released by the ingredients become stock ...

When you make tempura udon, it is important to serve the two elements separately; I've had it at restaurants where the tempura is floating in the bowl of hot broth and noodles, which makes it soggy.

Now, we move on to actual cooking. I'm going to drop butter and grated garlic, and then now I'm going to drop this udon noodle into the hot water. Cook it for a minute or two. The noodle we use is ...

But if you like, use the satay soup as my friend did - poach hotpot ingredients in it first, then when you're almost full, boil some udon noodles and put them into bowls, add a few pieces of ...