Udon is Japan's most distinctive noodle dish, with a texture between cut noodles and rice noodles, and a soft texture. When served with a carefully prepared soup, it makes a delicious noodle dish that can be added to hot soups in winter or made into cold noodles in summer.

Udon noodles have zero trans fat and contain a lot of high-quality carbohydrates, and are suitable for both young and old.

Winter hot noodles:

Ingredients: udon noodles, greens, egg, prawns, shiitake mushrooms, mukashiwa, and Japanese-style miso.

1. Boil udon noodles.

2. Cut shiitake mushrooms into flower blades, cook rape and prawns.

3. Boil mukdahana in boiling water for 10 minutes, strain the broth and add the flavorful drizzle.

4. Noodles into the soup in order to arrange the cooked ingredients can be.

Summer cold noodles:

Ingredients: udon noodles, carrots, cabbage, cucumber, eggs.

Mixing sauce: sesame sauce, chili oil, vinegar, a little salt, soy sauce, oyster sauce.

1. Boil udon noodles in cool water.

2. Boil eggs and set aside.

3. carrots, cabbage shredded blanched, cucumber shredded spare.

4. All ingredients drizzle into the sauce, mix well, arrange the hard-boiled eggs, sprinkle sesame seeds can be.

Udon noodles are a must-have ingredient on the Voyager table in the spring, summer, fall and winter, and a simple homemade udon noodle recipe to share.