If it is the kind of bagged udon noodles bought in the supermarket, it is usually wet noodles. This kind of noodles is very easy to cook. You only need to boil in boiling water for about 3 minutes to remove it, and then put seasonings and soup to eat. However, if it is dry udon noodles, it needs to be cooked more. It takes about 5 minutes to cook dry noodles in peacetime. If you like softer noodles, you can cook more.
Udon noodle is one of the noodles with the most Japanese characteristics. Together with Japanese buckwheat noodles and green tea noodles, it is also called the three major Japanese noodles, and it is an indispensable protagonist of Japanese restaurants. Its taste is between sliced noodles and rice flour, and it is soft, and with carefully prepared soup, it becomes a delicious pasta. It is a thick white noodle (4 mm ~6 mm in diameter) made by mixing salt and water into flour. Add hot soup in winter and cool it in summer. Cold udon noodles can be eaten with a thick sauce called "noodle seasoning juice".