- 200 g dried kishimen (udon)
- 2 liters water
Pour the water into a pan. Bring to a boil and add the dried kishimen (udon). Follow the cooking instructions on the bag (it is usually best to boil for 3 minutes on high heat and 9 minutes on medium heat.)
After boiling, drain the noodles in a colander and quickly run cold water over them.
Because too much starch and salt on the noodles can make them taste slimy, wash them under cold running water to remove any extra starch.
Drain again. After cooking, 200 g dried thick noodles becomes about 530 g cooked noodles.
Int'l. recipes with a Japanese twist