Thomas Udon noodles

As an indispensable staple food, pasta has always been popular with everyone. Especially when the hunger is unbearable in the abdomen, suddenly there is a bowl of noodles in front of everyone, and the feeling of eating must be very satisfying.

The “Udon” noodle is actually a Chinese noodle. Its basic practice is to use salt water and noodles to promote the formation of gluten quickly in the dough, then knead it into a large cake, and then divide the large cake and cut it into noodles with a knife. Later, during the production process, people often added rice flour to the flour. The noodles that came out were between the cut noodles and the rice noodles. The taste was softer, and the carefully prepared soup was also a delicious one pasta.

Because of the deep influence of Chinese culture, this pasta is also the favorite of our country's people. The noodles made from wheat flour are cooked in a mellow stock, and served with some Japanese seafood as ingredients. The taste is very delicious.

Udon noodles are almost free of fat, zero trans fats, and contain many high quality carbohydrates. You can taste a variety of different flavors by matching different seasonings, soups and seasonings. Sometimes it will be served with wakame, vegetable tempura and shallots. In Japan, young and old, whether at home or outside, udon is a very common food.