What this means is, if you want to make udon noodles that taste just as great as those from a restaurant, it's best to steer clear of dried noodles. Frozen udon noodles are still pretty good, but for ...

Udon noodles are my go-to for busy weeknights, because they cook in just four minutes, giving me just enough time to throw together a quick broth and interesting topping using whatever I have on hand.