Set aside. Cook the noodles according to the packet instructions. About 30 seconds before they’re done, add the spinach to wilt, then drain. Tip the noodles and spinach back into the pan.

Udon noodles cooked sensationally with a blast of flavours. Vegetables like Bell peppers, mock duck and a host of other spicy ingredients added to take it a notch up.

Pour the sauce over the noodles, toss well together then divide between serving bowls. Scatter with the peanuts and spring onions and serve. This recipe works well with other types of mince too ...

If you’re looking for a hearty, warming dish that only takes a few minutes to prepare from start to finish, this zesty Tomato ...

This Asian-inspired recipe is ideal for a summer’s evening ... aromatic ginger and oodles of udon noodles. Well if it’s good enough for DVF... Step 1: Cook the noodles according to the packet ...

Udon is a classic type of Japanese noodle that is thick ... Read more: 15 Best Knife Brands, Ranked Most importantly for this ...

The recipe for this noodle dish was inspired by ... then when you're almost full, boil some udon noodles and put them into bowls, add a few pieces of thinly sliced beef, and ladle the hot broth ...

They often ate "udon" noodles in cold soup flavored with the ... No dashi was used in this week’s recipe. “The flavor of the egoma and umami of miso stand out more that way,” he said.

Nagi Maehashi says kimchi pickling juice is a “secret weapon”. In this recipe from her new cookbook Tonight, it’s the starting point for a noodle sauce.

When you make tempura udon, it is important to serve the two elements separately; I've had it at restaurants where the tempura is floating in the bowl of hot broth and noodles, which makes it soggy.

What kind of noodles do you prefer? Thick and chewy udon? Paper-thin, transparent rice noodles? Or nutty and silky soba? Depending on your choice, these salads make excellent sides, or can be eaten as ...