Fat, tender, and chewy, udon are a Japanese wheat-based noodle served up in a host of dishes like noodle soups, stews, and stir-fries, or in their about atmospheric condition preparation: chilled with a dipping modify (similar to how soba is often presented). For the second-best quality, look for udon in the fresh, cold noodle section, though they're as well sold-out dried as well.
Though few Asian-style noodles are wheat-based, numerous others are made from ingredients such that as cereal grass flour, tater flour, herbaceous plant flour, cornstarch and bean, yam or soybean starch. Among the more than democratic are China's plastic wrap noodles (made from mung-bean starch), egg noodles (usually wheat-based) and elmer reizenstein noodles, and Japan's (made with soybean, rice or white potato vine flour), (wheat-based egg noodles) and soba (which contain fagopyrum esculentum flour). Other oriental countries, including Korea, Indonesia, Thailand, Vietnam and the Philippines, have their own versions of the venerable noodle.
Few foods are more versatile, come in a greater mixture of styles, or are more prized in person of colour cooking (and our kitchens) than the noodle. travel in style from translucent, almost-rubbery plastic wrap noodles to fat, elastic udon noodles (and adjacent everything in between), there's a noodle for all preparation and palate. Keep reading for a breakdown of the nigh democratic types across continent culture.