Udon noodles are a type of wheat pasta typically seen in Japanese cooking, especially in soups. They are often sold in shelf-stable packages either as completely dried or partially (semi-dried). These are just as simple to cook as other forms of pasta. If you begin to think of cooking these as you would spaghetti, until "al dente," it will be easy. Use them in soups and other Asian inspired dishes.
Things You'll Need
6 gal. pot
4 gal. water
1 (10 oz.) package udon noodles (dried or semi-dried)
Strainer or colander
Bring 4 gal. of water to a boil in the large pot.
Put the noodles into the boiling water and wait until the water begins to boil again. Begin to time the udon cooking from this point.
Test semi-dried udon noodles after they have been cooking for 8 minutes, and dried noodles should be tested after they have boiled for 10 minutes. To test, take a single noodle out of the pot and dipping it into cold water. Bite into it and pay attention to the texture. The noodles are done when they are slippery outside and tender all the way to the middle without being too soft.
Transfer the cooked noodles to a strainer or colander with a slotted spoon, leave the cooking water in the pot still at a boil. This will be used to reheat the noodles and to warm the bowls for your dishes.
Place the strainer with the noodles under cold running water to rinse off excess starch to prevent the noodles from becoming gummy. Hold the noodles until ready to serve, placing them in the refrigerator if you will serve them in longer than 20 minutes.
Pour the boiling water from the pot over the noodles in the colander to reheat them just before serving in a hot dish. Rinse them under cold water if you will use them in a chilled dish (see Resources).