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November 22, 2012

Cooking Japanese Udon Noodles ala Chinese style

Yesterday I felt like having noodles for dinner. I checked the cabinet and  found a pack of udon stashed in the back of the cabinet. I'd never cooked udon at home so I  cooked it ala cu mian style. It turned out the way I expected.

So what is Udon? Udon is thick wheat-flour noodle of Japanese cuisine (Wikipedia). It is likely derived from similar Chinese noodles called cu mian. How? According to history of Asian noodles, Japanese Buddhist monks brought the udon noodles back from China in the 800s. In Japan, udon noodles are usually served hot as noodle soup. In China, as far as I know, cu mian noodles are either stir-fried or cooked in soup.

 Udon or Cu Mian Noodle Soup
 serves 2

120 g Udon or Cu Mian noodles
4 bunches of bok choy
2 eggs
2-3 tomatoes, chopped
salt and pepper to taste

 Udon Noodles

 Heat the oil in the pot. Add the tomatoes. Cook until soft and they render their juices.

Pour water into the pot. Bring water to a boil.

Add the noodles. My sister was starving so I just dunked the noodles into the pot without boiling them first.

Cook on medium heat until noodles swell and become tender about 5 minutes.

Season with salt and pepper. Adjust the seasonings if necessary. I did the taste test and I got a weak tomato flavor so I chopped another tomato and added them into the pot.

 Place the bok choy over noodles.

Once bok choy begins to wilt, place them to one side. Pour eggs into the space you've made in the center.

 Cook until the eggs set. I like soft boiled egg so I turned off the heat after a minute.

 Ladle noodles, the bok choy into a bowl. Top noodles with egg. Serve and enjoy!


  1. A straight bowl of Udon noodles with an egg can be had for about $3 in Kyoto, so it's pretty much a standard for every student in the weeks (or god forbid months) before the next loan check comes in. Authentic Japanese restaurant

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