|A thick, cream-colored wheat noodle, udon, resembles linguine. Udon noodles are made from 100 percent whole wheat flour or a combination of whole wheat and unbleached white flour. One hundred percent whole wheat udon is a sturdy noodle with a full whole wheat flavor. There are other lighter, smoother udons that readily absorb the flavors of broths, sauces, and seasonings. Brown rice udon (genmai udon), a combination of brown rice flour and wheat flour, is not a traditional Japanese food, but rather was developed by Mitoku especially for the natural foods market.
Though usually served in broth or with a strong-flavored dipping sauce, udon is also good when pan-fried. It can be used in noodle salads as well. Easy to prepare, udon is ideal when on the road or camping.