How to Use udon in a Sentence

udon

noun

• Based in Japan, Marugame Udon is the largest udon concept in the world.
  — Jeremy Hallock, Dallas News, 17 Sep. 2021
• This is a huge amount of work, though many of these items can be made ahead, even the udon.
  — Jessica Carbone, Saveur, 3 Apr. 2024
• Add the udon noodles and cook until soft and chewy, 10 to 12 minutes.
  — G. Daniela Galarza, Washington Post, 6 Apr. 2023
• One of the dishes on the evening's menu was a version of my black cod over udon with baby bok choy.
  — Maya Wilson, Anchorage Daily News, 1 Mar. 2018
• Hakata's udon is slightly more tender and smoother as the dough is stretched by hand.
  — Maggie Hiufu Wong, CNN, 26 Apr. 2022
• The area is famous for its seafood but also for udon, a thick wheat flour noodle.
  — Anna Fifield, Washington Post, 26 Dec. 2017
• Chef Aki Matsuo learned to make udon noodles in his home country of Japan.
  — Sarah Blaskovich, Dallas News, 26 Aug. 2020
• That means seeking out the type of Japanese udon noodles that are round and fat.
  — Washington Post, 4 Apr. 2021
• The chefs portion the noodles into little nests, which are used to make udon bowls by the order.
  — Sarah Blaskovich, Dallas News, 26 Aug. 2020
• Any of the meats can be paired with either rice or udon noodles, served in either the house sauce or dry curry.
  — Endia Fontanez, The Arizona Republic, 5 July 2023
• Add the udon to the tahini mixture and toss until evenly coated.
  — BostonGlobe.com, 22 June 2021
• The resulting noodles have more of a standard udon-grade white and are softer in their bite.
  — Chihiro Tomioka, Bon Appétit, 20 May 2022
• If fresh ramen isn't available, frozen cooked udon and soba noodles will do the trick too.
  — Aliza Abarbanel, Bon Appétit, 12 July 2019
• The curry version was rich, thick, and beefy, while the clear dashi of the kake udon possessed an ideal level of oceanic taste.
  — Bethany Jean Clement, The Seattle Times, 13 July 2017
• There’s sushi, sizzling stone bowls (e.g. bibimbap), poke and hwe dup bob, and a full line of noodle dishes (udon, japchae).
  — Michael Klein, Philly.com, 14 Feb. 2018
• When cooking the udon, there’s no need to salt the water, since the noodles already contain sodium.
  — BostonGlobe.com, 22 June 2021
• An alchemy of ramen, udon and steak, the dish is a spin on the traditional Korean dish jjapaguri.
  — Wilson Wong, NBC News, 7 Mar. 2020
• Also quite sweet but with significantly more heat is the spicy beef miso udon.
  — Dominic Armato, azcentral, 24 Apr. 2020
• But my favorite application for cashew cream has got to be these creamy udon noodles.
  — Bon Appétit, 5 Sep. 2021
• Squirrels and rats have cortices as smooth as soft-serve, whereas human and dolphin brains look like heaps of udon noodles.
  — Ferris Jabr, New York Times, 14 Dec. 2017
• The broth, made from either beef, pork, or fish bones, is cooked in enormous pots, while the noodles (udon or soba) bubble away in another.
  — Adam Rosenbaum, BostonGlobe.com, 11 June 2019
• Look for arancini, pork bahn mi sandwiches, street tacos, Mexican street corn and udon.
  — Jennifer McClellan, azcentral, 1 June 2018
• The menu extends to include salads, sashimi, fried chicken and udon noodles.
  — Florence Fabricant, New York Times, 10 July 2018
• The Yaki udon features market greens, shiitake, scallions, crispy shallot, chili threads, lemon and nori.
  — Susan Selasky, Detroit Free Press, 12 July 2022
• For something savory, go for the surprisingly good udon.
  — Audrey Phoon, Condé Nast Traveler, 5 Mar. 2018
• Bones, meanwhile, is known for its noodles — ramen, soba, udon — and steamed buns stuffed with things like pork belly, duck confit and softshell crab.
  — Josie Sexton, The Denver Post, 27 June 2019
• The menu also includes green papaya and shrimp, Sichuan wontons, udon noodles and Korean wings.
  — Sarah Blaskovich, Dallas News, 19 May 2021
• She’s not used to American food and sorely misses Japanese food such as sashimi and udon.
  — David J. Kim, The Courier-Journal, 26 Nov. 2019
• Handmade udon were then swished around the pot to extract flavor, and each diner was handed a microplane and invited to grate the fragrant zest of a yuzu onto the chewy noodles.
  — New York Times, 10 Mar. 2018
• There’s also pad Thai and crazy noodles, as well as dishes featuring Japanese udon stirred with garlic or hot basil sauces.
  — BostonGlobe.com, 14 Nov. 2019

Last Updated: 15 Nov 2024