Udon noodles are thick, chewy Japanese wheat noodles, usually served in broth, chilled with a dipping sauce, or tossed with vegetables and a savory sauce. Their carbohydrate count depends on whether you measure them dry or cooked, so this practical guide explains typical portions and shows how to prepare a simple bowl with the amount clearly measured.
Ingredients
- 7 oz (200 g) dried udon noodles, or 14 oz (400 g) fresh or vacuum-packed udon
- 4 cups (950 ml) water, for cooking dried noodles; use the amount needed to fill your pot if cooking fresh noodles
- 4 cups (950 ml) low-sodium vegetable broth
- 2 tablespoons (30 ml) soy sauce
- 1 teaspoon (5 ml) toasted sesame oil
- 1 cup (100 g) sliced mushrooms
- 2 cups (60 g) baby spinach
- 2 scallions, about 2 tablespoons (12 g) thinly sliced
- 1 teaspoon (2 g) toasted sesame seeds, optional
Instructions
- Read the noodle package first: dried, fresh, and vacuum-packed udon have different cooking times. For a useful serving estimate, divide the package’s stated carbohydrate total by the number of servings, or weigh your portion before cooking. The example recipe uses 3.5 oz (100 g) dried noodles per person, or 7 oz (200 g) total.
- Bring a large pot of water to a boil. Add dried noodles and cook according to the package, usually about 8 minutes, stirring once or twice to separate them. If using fresh or vacuum-packed noodles, cook them as directed; many need only 1 to 3 minutes. Avoid adding salt unless the package calls for it.
- While the noodles cook, heat the vegetable broth in a saucepan over medium heat. Add the mushrooms and simmer for 3 to 4 minutes, until tender. Stir in the soy sauce and sesame oil.
- Drain the noodles. If they are especially starchy or you prefer a clearer broth, rinse briefly under warm water; otherwise, drain well and add them directly to the broth. Simmer together for about 1 minute, just to warm the noodles through.
- Stir in the spinach and cook for 30 to 60 seconds, until wilted. Divide the noodles and broth between two bowls. Top with scallions and sesame seeds, if using, and serve hot.
Tips
- Use the package label for precision. Udon carbohydrate values vary by brand, recipe, and whether the noodles are dried or hydrated. Nutrition labels may list values per dry weight, prepared weight, or stated serving; check which measurement is being used.
- Weigh consistently. Dried noodles gain water as they cook, so 100 g dry and 100 g cooked are not equivalent portions. For tracking, weigh noodles in the same state used by the nutrition information.
- Don’t overcook. Udon should be tender and pleasantly chewy. Follow the package timing, then taste a strand; a long simmer in broth can make the noodles soft and swollen.
- Choose broth and toppings thoughtfully. Soy sauce and broth add sodium, while vegetables and toppings change the dish’s overall nutrition but do not change the noodle label’s carbohydrate count. Use gluten-free tamari only if the rest of the ingredients are also gluten-free; traditional udon is made with wheat.
Serving Suggestions
Serve this bowl as a light lunch or dinner, with the broth hot and the noodles freshly cooked. Add a side of steamed greens, cucumber salad, or edamame if you want more variety at the table. A small amount of chili oil, grated ginger, or sliced nori can add fragrance and heat without requiring a different cooking method.
For a more filling meal, add cooked tofu or another protein. If using meat, poultry, seafood, or egg, cook it separately or in the broth and follow the relevant food-safety temperature: poultry to 165°F (74°C), ground meat to 160°F (71°C), whole cuts of beef, pork, veal, lamb, or goat to 145°F (63°C) with a 3-minute rest, fish to 145°F (63°C), and egg dishes to 160°F (71°C). Use a food thermometer where applicable.
Variations
Cold dipping udon: Cook the noodles as directed, rinse under cold water until cool, and drain thoroughly. Serve with a chilled dipping sauce made from broth or water, soy sauce, and a little mirin; mirin is sweet rice seasoning, and a small pinch of sugar with water is a practical substitute, though the flavor is less rounded. Keep the dipping sauce separate so the noodles stay springy.
Vegetable stir-fry: Drain cooked noodles well and toss them in a hot pan with mushrooms, sliced cabbage, carrots, and a little soy sauce. A splash of water helps loosen the noodles if they stick. Use less sauce than you think you need, then adjust to taste; sauces can make a noodle dish saltier without changing the noodles’ carbohydrate count.
Different noodles: Soba or rice noodles can replace udon, but their texture and nutrition differ, so use the package information for the substitute. Soba often contains buckwheat and may also contain wheat; check the ingredient list if avoiding gluten.
Storage and Reheating
For the best texture, store cooked noodles and broth separately in airtight containers. Refrigerate both within 2 hours of cooking and use within 3 to 4 days. Cooked udon absorbs liquid as it sits, so a separate container helps prevent it from becoming overly soft.
Reheat broth on the stovetop until steaming, then add the noodles just long enough to warm them. If reheating a combined portion in a microwave, cover loosely, stir partway through, and heat until steaming throughout; leftovers should reach 165°F (74°C). Add a splash of water or broth if the noodles have absorbed too much liquid. Discard food left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C). Freezing is possible, though the noodles may soften after thawing.
Frequently Asked Questions
How many carbs are in udon noodles?
There is no single value for every udon product. As a rough guide, a 2 oz (56 g) dry portion of many wheat noodles provides around 40 to 45 g of carbohydrates, but brands and serving sizes vary. Check the package rather than treating that estimate as exact.
Are udon carbs counted dry or cooked?
Either method can be used if it matches the nutrition data. Dry noodles absorb water during cooking, increasing their weight without adding carbohydrate. Comparing a cooked portion with a label based on dry weight can therefore give a misleading result.
How much does dried udon weigh after cooking?
The cooked weight varies with noodle thickness, cooking time, and draining. It may be roughly 2 to 2.5 times the dry weight, but this is only an estimate. For repeatable portions, weigh the dry noodles and divide them according to the number of servings.
Are fresh udon lower in carbs than dried udon?
Not necessarily. Fresh and vacuum-packed noodles contain more water, so their carbohydrate amount per 100 g can look lower than dried noodles. Compare equal labeled servings or calculate from the package’s stated portion rather than comparing equal weights in different forms.
Are udon noodles gluten-free?
No. Traditional udon is made from wheat flour and contains gluten. Choose noodles specifically labeled gluten-free if needed, and check the packaging for cross-contact information and cooking directions.
Can I make this recipe with frozen udon?
Yes. Cook frozen udon according to its package instructions, usually by briefly boiling or heating it in broth. Add it near the end so it warms through without becoming mushy, and use the package’s nutrition information for the carbohydrate estimate.
Related
- Air Frying a Quesadilla: Crisp, Melty Results
- Cupcake and Dino: Easy Dinosaur Party Cupcakes
- Horiatiki Salad Finnish Version with Dill and Rye
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).