Udon Noodles: Thick Japanese Wheat Noodles for Soups & Stir-Fries
Soft, chewy wheat noodles popular in Japanese cuisine, perfect for hot broths and stir-fried dishes.
What Are Udon Noodles?
Udon are **thick, chewy wheat noodles** traditional in Japan. They’re usually made from wheat flour, water, and salt, with a neutral flavor that pairs well with rich broths or savory sauces.
Nutrition (per 100 g, cooked)
- **Calories:** ~127 kcal
- **Carbohydrates:** ~26 g
- **Protein:** ~3 g
- **Fat:** ~0.2 g
- **Fiber:** ~1 g
- **Sodium:** low unless flavored
Health Benefits
- Source of **energy** from complex carbs.
- **Low in fat**, easily digestible.
- Can be combined with vegetables, tofu, or lean meats for balanced meals.
Possible Drawbacks
- Made from **refined flour** → lower in fiber.
- Not suitable for **gluten-free** diets.
- Instant udon packs may contain **high sodium**.
Culinary Uses
- **Soups:** kake udon, curry udon.
- **Stir-fries:** yaki udon with vegetables.
- **Cold dishes:** zaru udon in summer.
- **Pairs with:** miso broth, soy sauce, sesame oil.
Summary
Udon noodles are comforting, versatile Japanese noodles ideal for soups or stir-fried meals.
- 1. Udon Noodles
Udon noodles: japanske pšenične rezance deblje teksture, blagog okusa, najčešće korištene u juhama i stir-fry jelima.