Chefs have several tricks up their sleeves when making the udon noodles served at their restaurants. Here's how they make ...

The typical spaghetto – the word for an individual strand of spaghetti – is between one and two mm thick (0.04-0.08in). But other long noodles vary widely in diameter, from udon at 4mm (0.16in) to ...

The process is similar to making homemade Italian pasta. Be sure to make extra udon noodles to freeze! You’ll be glad to have ...

I love to use udon or dried ramen noodles, but spaghetti is a great substitute, as are rice noodles, egg noodles, or soba. The garlicky, lightly spicy, slightly sweet sauce brings everything ...

Udon, ramen, soba and rice noodles are all widely used in Asian cooking, and you can find almost all of them at your local grocery store. Use Chinese-style egg noodles to make your own take out ...

Udon is traditionally served as a hot noodle soup topped with scallions, tempura or fried tofu. We also love adding udon to stir-fries, particularly this amazing recipe from Chicago chef Takashi ...