We could be clever in this caption but we really don't need to be because these udon noodles speak for themselves.
As a once-a-week grocery shopper, Fridays are the days I have to get the most creative in the kitchen. I’m trying to turn anything left in the crisper drawer, the remnants of a rotisserie chicken, and whatever herbs are starting to wilt into what is ideally ameal, because it was a long damn week. The “recipe” I turn to when I’m in my most zombie-like cooking state is this: a crispy-chewy, soy-sauced dinner that comes together in 15 minutes.
What makes this udon stir-fry so great is the texture of the udon noodles themselves. They're slippery enough to be slurpable with a toothsome, chewy bite. The most important thing you need to remember is to, first and foremost, , and also to not overcook them. The best part is that they don’t really require cooking, per se—all you have to do is soak them in a bowl of boiling water, and then they can hang out while you prep the rest of your ingredients. I use an electric kettle to boil water fast for this, but TBH, you could just get your tap as hot as it can go and let them soak a little longer if you’re feeling lazy. The best way to test if they’re ready—as is the case with almost everything—is to eat one.
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