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These noodles are often served in the same manner as sōmen and udon noodles. While they are mostly white, there are bundles mixed with noodles of pinkish or brown hues. Udon are the thickest of the noodles served in Japanese cuisine. Udon are white, wheat-based noodles, that are 4-6mm in width. These noodles are served chilled with a dipping ...
The word ramen is a Japanese adaptation of the Chinese word 拉麵 (lāmiàn), which means pulled noodles. These noodles get their distinctively chewy texture from being made with alkaline water ...
The word "ramen" is a Japanese borrowing of the Chinese word lamian (拉麵), meaning "pulled noodles", but is not derived from the northern Chinese dish of lamian. Instead, the dish evolved from southern Chinese noodle dishes from regions such as Guangzhou , reflecting the demographics of Chinese settlers in Yokohama .
Udon noodles Soba noodles. Japanese noodles often substitute for a rice-based meal. Soba (thin, grayish-brown noodles containing buckwheat flour) and udon (thick wheat noodles) are the main traditional noodles, while ramen is a modern import and now very popular.
Udon (うどん or 饂飩) is a thick noodle made from wheat flour, used in Japanese cuisine.There are a variety of ways it is prepared and served. Its simplest form is in a soup as kake udon with a mild broth called kakejiru made from dashi, soy sauce, and mirin.
Yakisoba (Japanese: 焼きそば, [jakiꜜsoba], transl. 'fried noodle') is a Japanese noodle stir-fried dish. Usually, soba noodles are made from buckwheat flour, but soba in yakisoba are Chinese-style noodles (chuuka soba) made from wheat flour, typically flavored with a condiment similar to Worcestershire sauce. The dish first appeared in ...