How do you cook dry udon noodles?
Items you will need
- Wooden spoon or tongs
Rinse packaged fresh or frozen udon in lukewarm water and gently separate the noodles. Do not rinse dried udon noodles because this can make them sticky.
Fill a pot approximately three-quarters full of water, and salt it generously. Bring the water to a full, rolling boil over high heat.
Add the udon noodles to the boiling water. Stir the noodles with a wooden spoon or tongs to separate them.
Let the water come back to a boil, and then add about 1 cup of cold water to the pot. The measurement does not have to be exact.
Stir the noodles and let the water come back to a full boil. Add another cup of cold water and bring the noodles to a full boil.
Turn down the heat to simmer and cook the noodles, stirring occasionally, for the amount of time suggested on the package or until the noodles are tender.
Drain the noodles in a colander. Add them to your main recipe or rinse them with cool water; toss with your favorite oil to serve cold or use later.
*to cook dried udon noodles 10 ounces dried or semidried (slightly flexible, shelf-stable) udon noodles Preparation In large stockpot, bring 4 gallons water to rolling boil. (Note: Even small quantities of noodles need to be cooked a lot of water.) Add noodles and begin timing after water has returned to boil. If cooking semidried udon, boil 8 to 9 minutes before testing; if cooking dried, boil 10 to 12 minutes. Test by plucking a noodle from pot, plunging it into cold water, then biting. Noodle should be tender with no hard core; outer surface should be slippery but not overly soft. (This condition is what the Japanese refer to as koshi, or “substance,” just as the Italians enjoy their pasta al dente.) If necessary, cook for another minute and check again. If you will be serving noodles hot, scoop them up into a strainer and lift from pot to drain. (Do not pour off cooking liquid; boiling water in pot can be used both to re-heat noodles, and to warm bowls in which they will be served.