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    Quick fixes

    Jul 16, 2023 5 minutes

    Udon noodles are so goddamn easy. The two main things that catch people out are overcrowding and overcooking. Less topping is more. And for that divine slippery, chewy texture, err on the side of undercooking.

    Once you nail the basics with udon, you can get creative with toppings, adding no more than a couple. Try raw egg yolk, a slice of spiral fish cake (narutomaki), a deep-fried tempura prawn, sliced fried duck breast, bean sprouts or a simple spoonful of chilli crisp oil. The spice/condiment shichimi togarashi is good for sprinkling on top.

    You’ll want to either make your own stock – the recipe below takes 5 minutes – or use the bottled stuff, which is pretty easy to find.

    UDON NOODLES: THE SOOTHING NOOD

    MENTSUYU STOCK

    100ml Japanese soy

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