Add noodles a few at a time to boiling water. To prevent noodles from sticking to the
bottom of the pan, stir gently until the water returns to a rapid boil. Cook dried noodles for
eight to ten minutes, then drain and rinse with cold water to stop cooking (fresh noodles
should be cooked for only three to five minutes). Toss with tahini dressing and serve chilled, or top with
stir-fried vegetables.
Buying and storing tips
Look for udon noodles in the ethnic or
pasta section of health food stores, in the bulk section of some health food and grocery
stores, or in specialty or Asian markets. They’re also available fresh in Asian markets,
in the refrigerated food section. Store dried, unopened, noodles in a cool, dry cupboard for
six to eight months. Store fresh udon noodles in the refrigerator, and use within a few
days.
Varieties
Udon may be made from corn and wheat flour, or wheat and rice flour.
Nutrition Highlights
Udon noodles (cooked), 2 oz. (56g)
Calories: 190
Protein: 5g
Carbohydrate: 41g
Total Fat: 1g
Fiber: 1g
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires February 2010.
