Udon noodles are Japanese noodles made by kneading wheat flour, salt, and water most often used in soups. The noodles can be purchased dried, fresh, or frozen and vary in thickness and density and are boiled in hot water. Fresh and frozen noodles provide the best texture and hold up well in broth, are used in noodle stir-fry, and are also served cold with dipping sauces. Udon noodles are generally served chilled in the summer and hot in the winter with toppings chosen to reflect the seasons. Toppings are often added without much cooking, yet tempura udon is a common presentation. Broth flavors and toppings vary widely from region to region.
