I adore everything about this recipe. The contrast of the crunchy fried onions and the chewy udon; the flavors that straddle fresh and spicy; and the silkiness introduced by the egg yolk. It's ...

What this means is, if you want to make udon noodles that taste just as great as those from a restaurant, it's best to steer clear of dried noodles. Frozen udon noodles are still pretty good, but for ...