Udon noodles are a versatile and delicious Japanese staple that can be prepared in a variety of ways. In this article, I will instruct you how to cook udon noodles using both the stove and microwave methods, followed by two flavorful recipes you can make with cooked udon noodles.

1. How To Cook Udon Noodles on Stove

Ingredients and Tools

  • 1 package of udon noodles (fresh, frozen, or dried)
  • A large pot
  • Water
  • A colander

Instructions

Boil Water: Fill a large pot with water and bring it to a rolling boil.

Cook the Noodles:

  • For fresh udon noodles, add them directly to the boiling water and cook for 2–3 minutes.
  • For frozen udon noodles, place them in the boiling water without thawing. Cook for 3–4 minutes until soft and heated through.
  • For dried udon noodles, follow the package instructions (typically 8–10 minutes), stirring occasionally to prevent sticking.

Drain the Noodles: Once cooked, drain the noodles in a colander. Rinse them under cold water to stop the cooking process and remove excess starch.

Ready to Use: Your udon noodles are now ready to be added to stir-fries, soups, or enjoyed with a sauce.

2. How To Cook Udon Noodles in Microwave

Ingredients

  • 1 package of udon noodles (fresh, frozen, or dried)
  • A microwave-safe bowl
  • Water

Instructions

Prepare the Noodles: Place the pre-cooked or frozen udon noodles in a microwave-safe bowl.

Add Water: Cover the noodles with enough water to submerge them completely.

Heat the Noodles: Microwave on high for 2–3 minutes for fresh udon noodles, 4-5 minutes for frozen udon noodles, and 6-8 minutes for dried udon noodles. Stir halfway through to ensure even heating.

Check for Doneness: If the noodles are still firm, microwave for an additional 30 seconds to 1 minute.

Drain and Use: Drain the noodles and rinse them under cold water if necessary. They are now ready to use in your favorite recipes.

3. Recipes Using Cooked Udon Noodles

3.1. Stir Fried Udon Noodles Recipe ( Yaki Udon )

Ingredients

  • 8 ounces udon noodles
  • 12-16 medium-sized shrimp, peeled and deveined
  • 2 tablespoons vegetable oil
  • 1 onion, thinly sliced
  • 2 cloves of garlic, minced
  • 1 carrot, julienned
  • 1 bell pepper, thinly sliced
  • 1 cup cabbage, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 tablespoon mirin or rice wine (optional)
  • 1 teaspoon sesame oil
  • Salt and pepper, to taste
  • Optional toppings: sliced green onions, sesame seeds, shredded nori seaweed

Instructions

Cook the udon noodles as instructed above and set aside.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and stir-fry until pink and cooked through (about 2–3 minutes). Remove and set aside.

In the same skillet, add the remaining tablespoon of vegetable oil. Stir-fry the onion, garlic, carrot, bell pepper, and cabbage for 3–4 minutes, or until tender-crisp.

Add the cooked udon noodles to the skillet and toss to combine with the vegetables.

Stir in the soy sauce, oyster sauce, mirin, and sesame oil. Add the cooked shrimp back to the skillet and mix well. Adjust the seasoning with salt and pepper to taste.

Plate the stir-fried udon noodles and top with optional garnishes like green onions, sesame seeds, or shredded nori.

3.2. Udon Noodles Soup Recipe

Ingredients

  • 26 ounces udon noodles
  • 2 tablespoons peanut oil
  • 6 ounces shiitake mushroom caps, cleaned and sliced
  • 3 scallions, white and green parts separated and chopped
  • 2 garlic cloves, minced
  • 1 teaspoon freshly grated ginger
  • 6 cups water
  • 2 cups sliced napa cabbage
  • 2 tablespoons white miso paste
  • 3 tablespoons soy sauce, or to taste
  • 1 teaspoon sriracha sauce, or to taste
  • 1 teaspoon toasted sesame oil
  • 1 cup frozen shelled edamame, thawed
  • Toasted sesame seeds (for garnish)

Instructions

Cook the udon noodles as instructed above and set aside.

Heat the peanut oil in a large pot over medium heat. Add the shiitake mushrooms, white parts of the scallions, garlic, and ginger. Sauté for 3–4 minutes until fragrant and the mushrooms soften.

Pour in the water and bring to a simmer. Stir in the napa cabbage and cook for 5–7 minutes until tender.

Add the miso paste, soy sauce, sriracha, and sesame oil. Stir until the miso paste dissolves completely.

Gently place the cooked udon noodles and edamame into the broth. Simmer for 2–3 minutes to heat everything through.

Ladle the soup into bowls and garnish with the green parts of the scallions and toasted sesame seeds.

Master these simple methods for cooking udon noodles correctly. Their pleasantly chewy texture pairs perfectly with broths, sauces and ingredients. I hope that after reading this article, you know how to cook udon noodles from package in 2 different ways.

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Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

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