Japanese Noodle Recipe

(each recipe serves 4-5 people)

How to prepare delicious udon:

For every bag of udon, bring 2 litres of water to a boil.

Add udon a little at a time to avoid clumping.

After bringing the noodles to a hard boil, add one cup of cold water.

Cook until soft.

Drain the noodles and rinse well with cold water.

The udon is now ready to use in many types of recipes.

Substitute soba for udon in the previously stated recipes.

Udon with dashi soup


400-500g udon, prepare as directed

30g scallion, sliced into small pieces

8 cups dashi

3-3 ½ tablespoon shoyu

1 teaspoon sea salt

1 tablespoon mirin


Season the dashi with the shoyu, sea salt and mirin.

Place the udon in a large bowl, pour the prepared dashi over the udon and add the sliced scallion.

Saute Udon


400g udon, boil until firm and rinse with cold water

100g onion, cut into thin strips

50g carrot, cut into thin strips

100g cabbage, cut into thin strips

50g scallion, cut into thin strips

4 pieces dried shiitake, soaked in water and sliced

2 tablespoons sesame oil

3 tablespoons shoyu


Saute the vegetables in half the sesame oil

Add the remaining oil and the udon to the vegetables and saute again

Season with shoyu

Pasta salad: Use udon instead of traditional pasta

Gratin: Prepare gratin using udon and make a white sauce made with soymilk

Soba salad


100g soba, prepare separately

100g onion, thinly sliced

70g carrot, thinly sliced

150g cabbage, thinly sliced

80g cucumber, thinly sliced

Parsley, minced

1 tablespoon sesame oil



Saute onion, carrot, cabbage in sesame oil over high heat quickly

Allow the vegetables to cool and then mix with the prepared soba and cucumber. Pour the dressing over the mixture and garnish with parsley.

Soba Zushi/ Rolled Noodle-sushi


300g mugwort soba, make a bundle with 50g of the soba and tie the end

½ avocado, peeled and diced

80g carrot, sliced into strips and parboiled 

2 teaspoon ume paste

3 sheets of nori


Prepare soba separately and cut off the ends where tied

Place a sushi mat on the cutting board and lay a sheet of nori on it as pictured below

Spread the soba on the nori and place the ingredients on it as shown below. Roll it to make sushi roll.

Bifun Salad


150g Bifun, soak in hot water for 5 minutes, rinse quickly in cold water. Cut into 10cm pieces; mix with 1 tablespoon sesame oil. 

100g cucumber, thinly sliced, 3-4cm pieces

50g carrot, thinly sliced, 3-4cm pieces

100g cabbage, thinly sliced, 3-4cm pieces

Dressing A

½ cup Ponzu

1 tablespoon sesame oil

Dressing B

2 tablespoons sesame butter

2 tablespoons mirin

2 tablespoons shiro miso

2 tablespoons water


Sliced carrots and cabbage are sprinkled with ½ teaspoon salt

Mix bifun and vegetables well

Using either dressing A or B mix with vegetables and bifun just before serving

Sauteed Bifun


150g bifun, soak in cold water for 10-20 minutes

50g onion, thinly sliced

50g each carrot, green pepper, thinly sliced 3-4cm

4 large dried shiitake, soak in water, cut off bottom and thinly sliced

100g cabbage, thinly sliced, 3-4cm

2 tablespoons sesame oil

½ -1 teaspoon sea salt



Saute vegetables in 1 tablespoon of sesame oil

Add the remaining sesame oil and bifun. Season with salt and pepper and saute again. 

Harusame Salad


100g harusame, prepare as directed, cut into 5-6 pieces

15g wakame, soaked in water and cut in 2cm pieces

200g cucumber, thinly sliced, 4-5cm pieces

50g carrot, thinly sliced, 4-5cm pieces

1 teaspoon sesame oil

5 tablespoons ponzu

1-2 tablespoon sesame oil

1 tablespoon white sesame, roasted and lightly ground


Saute carrot lightly 

Mix all ingredients and seasonings

Chinese Style Soup with Harusame


80g onion, thinly sliced

70g Chinese cabbage, thinly sliced

50g harusame, cut into 10cm pieces

5 large dried shiitake, soaked in water, thinly sliced

50g carrot, thinly sliced

20g scallion, thinly sliced

1 clove garlic, minced

1 teaspoon grated ginger juice

5 cups dashi

½ tablespoon sesame oil

Sea salt and pepper


Saute garlic in sesame oil. Add all remaining vegetables except scallion, continue to saute.

Add dashi, when vegetables become soft, add harusame.

Season with salt and pepper, add scallion and ginger juice.

Immediately remove from heat and serve.

Japanese noodleJapanese noodle recipe