She may not know how to spell the word “delicious,” but my 4-year-old can differentiate between an udon noodle and a spaghetti noodle quicker than most adults. In fact, udon (pronounced oo-DOHN) was one of the first words my daughter learned how to say after spending time in Hawaii with my grandma.
Udon is a thick, round Japanese noodle typically made with wheat flour and served in cold dishes (salads or chilled with soy sauce and topped with sesame seeds) during the summer months and in hot dishes (soups and broth) during the fall and winter.
I grew up eating udon. My Japanese grandmother didn’t waste time concocting fancy recipes to make the noodles inviting, she simply topped udon with tofu or kamaboko (fish cake) and soy sauce (in Hawaii we call it shoyu) and our entire family would happily chow down and fight for seconds.
My beloved grandmother, who has been placed in a nursing facility since suffering a major stroke, hasn’t cooked udon in months. Regardless, she is the first person I think of when I see the dish on the menu at Japanese restaurants or when strolling down the Asian food aisle at my local grocery store (by the way, most major grocers, namely Whole Foods carries both fresh and dried udon noodles).
This fall I will once again make some of my grandmother’s famous udon recipes (the same ones we made together when I was a child), though it doesn’t take a change of seasons or a special dish for me to be reminded of what an incredible impact she has made on my life—both in and out of the kitchen.
If you are looking for a way to infuse your fall meals with an international flair consider making the following very simple udon recipes. The dishes I chose to list are specifically tailored to the masses–many who do not have access to Japanese ingredients. The dishes aren’t exactly what grandma used to make, but at the very least it may encourage you to expand your palate.
SIMPLE UDON SOUP
Ingredients:
2 cups boiling water
3-4 small dried shiitake mushrooms
1 teaspoon mirin (Japanese sweet cooking wine)
1/4 teaspoon sugar
2 teaspoon soy sauce
1/2 teaspoon ginger
Dash of sesame oil
1 Bag dried udon noodles
Directions:
For broth: Mix all of the ingredients except for the sesame oil and noodles. Let simmer on low heat for about 15 minutes.
Remove the shiitake mushrooms, which will be reconstituted.
Chop mushrooms; discarding stem.
Cook the noodles as instructed on outside of package. Drain noodles.
Pour the broth over the noodles and garnish with shiitake mushrooms. Add a dash of sesame oil over each serving before presenting.
SESAME UDON
Ingredients:
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/4 cup soy sauce
3 tablespoons rice vinegar
1/4 cup peanut oil
3 tablespoons sesame oil
1 dash hot pepper sauce
1/2 green bell pepper, julienned
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
4 green onions, minced
2 cups sliced snap peas
2 tablespoons sesame seeds, toasted
1 (7 ounce) package fresh udon noodles
Directions:
In a plastic container with a tight fitting lid combine the garlic, ginger, soy sauce, rice vinegar, peanut oil, sesame oil and hot pepper sauce. Close the lid, and shake vigorously. Set aside.
In a large pot bring water to a boil and add udon noodles. Cook until tender. Drain and place in a serving bowl.
Blanch green, red, and yellow peppers and peas. Add to the noodles and pour in dressing. Toss to coat, then sprinkle toasted sesame seeds over the top and garnish with minced green onions.
Serve immediately.
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