Udon noodles from the Sanuki region of Japan are famous for their thick, bouncy texture. Try making them yourself with this recipe from Koya’s head chef, Shuko Oda. You’re now subscribed to ...

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Chewy Japanese udon, savory and umami-rich soup, plus crispy tempura—Chef Rika shows us how to make it all. Also, master the ...

This quick Korean-inspired gochujang noodle stir-fry is packed with flavour and takes 10 minutes, making it the perfect midweek meal. In a small bowl, whisk the gochujang with the soy sauce ...

In the Japanese coastal city of Takamatsu, it's all about udon noodles. Some 800 udon restaurants serve the 400,000 city residents. Every day, a maximum of 100,000 portions of udon noodles are ...

Meanwhile, to make the sauce, place the peanut butter, soy sauce, vinegar, chilli flakes and water in a small saucepan and heat together gently, stirring until well blended. Add the noodles and ...

Add the cooked udon noodles to the pan with vegetables. Pour soy sauce, mirin if using (for added sweetness), sugar over the ...

Everyone gathered around the generous amount of udon served on a bamboo sieve. The noodles were smooth, chewy and rich in flavor. All it took to make the egoma-flavored soup was to grind the ...