Udon with Preserved Mustard Greens and Chile Sauce
Chef Josh Skenes makes his rich broth with fresh kelp, but you can also use store-bought kombu, which is a readily available dried kelp.
Korean Chicken Soup
From one deeply flavorful chicken broth, F&W's Grace Parisi creates four exceptional soups.
Spicy Udon and Clam Soup
This dish is based on the classic Korean noodle soup kal gooksu (or "knife noodles," so named because the handmade dough is cut with a knife). In the traditional version, any spicy seasoning would be served on the side, but Cecilia Hae-Jin Lee opts to mix hers right into the bracing soup, adding spinach for extra flavor.
Crispy Udon Noodles with Nori Salt
Inspired by a snack served at Japanese restaurants, Marcia Kiesel boils udon noodles until they are just al dente, then ties them into small bundles and quickly fries them in a shallow layer of vegetable oil. They are addictively crunchy.
Five-Spice Short Ribs with Udon Noodles
Chewy udon noodles have a mild flavor that's wonderful with the delicate spices in this rich beef broth from chef Nobuo Fukuda of Sea Saw in Scottsdale, Arizona, who was an F&W Best New Chef in 2003. Udon is available at Asian markets and some supermarkets, but if you can't find them, Italian egg noodles are the best alternative.
Shrimp and Noodle Salad with Ginger Dressing
Instead of spending time shredding cabbage and carrots, Grace Parisi uses prepackaged coleslaw mix. She tosses it with noodles and shrimp, then adds a spicy, gingery dressing prepared with other easy-to-find supermarket ingredients, like bottled teriyaki sauce and chile-garlic sauce.
Crispy Tofu with Noodles
Chef Way Pino Maffeo deep-fries tofu in tempura batter, then garnishes the finished dish with lily buds.
Easy Way Bread the tofu with panko (Japanese bread crumbs) and stir-fry in a wok. Skip the lily bud garnish.
Sizzled Clams with Udon Noodles and Watercress
Chef Way Pino Maffeo prepares the dish with thick, fresh egg noodles and hot chile oil, which are both house-made.
Easy Way Replace the house-made noodles and hot chile oil with supermarket ingredients.
Stir-Fried Udon Noodles
In his cookbook, Takashi's Noodles, top Chicago chef Takashi Yagihashi divulges his best recipes for ramen, soba, udon, rice noodles and more.
Lobster with Udon Noodles, Bok Choy and Citrus
Ludovic Lefebvre, chef at Los Angeles's Bastide, adores the Raynaud Cristobal porcelain plates sold at Le Sanctuaire. Their lobster-pink pattern inspired him to create a sake-spiked lobster dish with chewy udon noodles, tender bok choy and sweet citrus wedges.