1. Udon noodles are called udon. It is a kind of Japanese noodle made from wheat and has special rules in terms of thickness and length. Udon is one of the most Japanese noodles, and is one of the three major Japanese noodles along with soba and green tea noodles, and is an indispensable protagonist of Japanese restaurants. Udon noodles are made with salted water to encourage the rapid formation of gluten in the dough, which is then rolled out into a large cake and then folded over and cut into noodles with a knife. Its texture is somewhere between cut noodles and rice noodles, with a soft texture, and it is served with a carefully prepared soup to make a delicious noodle dish. It is a white, thicker (4 mm to 6 mm in diameter) noodle made by mixing salt and water into flour. It is served in hot soup in winter and cooled in summer. Cold udon noodles can be dipped in a thick sauce called "noodle sauce.

2. Che Chai Noodle refers to the days when wooden carts were used as mobile stalls, with metal "cooking compartments" in the carts containing soup, noodles and toppings, so that customers could freely choose noodles, toppings and soup, and could usually have a full meal for more than 10 dollars.

Cooked udon noodles are 102.6 calories per 100 grams compared to chaebol noodles without condiments. Chezai noodles have 168 calories per 100 grams. So the calorie content of Che Chai Noodle is higher.