Zaru udon (ざるうどん) is a popular Japanese summer dish consisting of cold udon noodles served with a refreshing dipping sauce called “mentsuyu.” The word “zaru (ざる)” refers to the bamboo tray they are ...

1. Set the chicken breasts between pieces of plastic wrap and pound them to a ½-inch thickness. Cut into ½-inch slices. 2. In a large skillet over high heat, heat 2 tablespoons canola oil. Add chicken ...

Ultra-quick and excellent whether served hot or at room temperature, udon noodles tossed with Cantonese ginger-scallion sauce explode with flavor. The sauce I’ve used is a riff on a recipe in David ...

Mix sliced beef with cornflour and soy sauce in a bowl. Rinse udon noodles under hot water and drain. Combine all the sauce ingredients in a small bowl, mixing well. Heat 1 tablespoon of the oil in a ...

Bring a pan of water to the boil. Add the udon and cook according to the package instructions. Drain, run under cold water, drain again, then drizzle with the toasted sesame oil. Place the beef in a ...

Udon noodles are my go-to for busy weeknights, because they cook in just four minutes, giving me just enough time to throw together a quick broth and interesting topping using whatever I have on hand.

First boil 3 cups water and cook Udon noodles for about 1.5 minutes. Drain and set aside. Heat oil in a wok, add shrimp and cook until they turn pinkish and curl up like C shape. Remove from wok. Add ...

Food writer Hetty McKinnon is joining TODAY to share a few of her favorite soy sauce-filled recipes from her new cookbook, "To Asia, With Love: Everyday Asian Recipes and Stories From the Heart." She ...

As we get well into the colder part of the year (and a new semester), a hot, comforting udon noodle soup recipe may help lift your spirits. A trusted friend swears by this recipe as a bona fide “quick ...