Food and Travel (Singapore) - - Cook's Basics -

A sim­ple way to iden­tify Udon noo­dles would be it’s fat and round ap­pear­ance – it is the thick­est type of Ja­panese noo­dles. These thick and chewy noo­dles, which are made from wheat flour, salt and wa­ter, are usu­ally served in broth, topped with sliced scal­lions, fish cakes, nori and sweet bean curd.

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