Fresh udon noodles

Fresh Udon Noodles are a type of traditional Japanese pasta made primarily from wheat flour, water, and salt. These noodles are known for their thick, soft, and slightly elastic texture, making them ideal for soups, stir-fries, or cold dishes. Their flavor is neutral, allowing them to absorb broths and sauces very well.

The origin of udon noodles dates back to Japan, where they have been a staple in the cuisine for centuries. They are especially popular in Japanese cooking for their versatility and ability to pair with a wide variety of ingredients, from seafood to vegetables.

In terms of their properties, fresh udon noodles mainly contain carbohydrates from wheat flour, offering a source of quick energy. They also provide some protein and are low in fat. Being fresh, they maintain a superior texture and a more delicate flavor compared to dried ones.

In different Spanish-speaking countries, they may simply be known as "udon noodles" or "Japanese noodles". It is rare to find specific local synonyms, as their original name has become quite popular due to their characteristic features and Japanese origin.