To Cook Dried Udon Noodles - udon noodles

Method

• In large stockpot, bring 4 gallons water to rolling boil.
• (Note: Even small quantities of noodles need to be cooked a lot of water.)
• Add noodles and begin timing after water has returned to boil.
• If cooking semidried udon, boil 8 to 9 minutes before testing; if cooking dried, boil 10 to 12 minutes.
• Test by plucking a noodle from pot, plunging it into cold water, then biting.
• Noodle should be tender with no hard core; outer surface should be slippery but not overly soft.
• (This condition is what the Japanese refer to as koshi, or "substance," just as the Italians enjoy their pasta al dente.)
• If necessary, cook for another minute and check again.
• If you will be serving noodles hot, scoop them up into a strainer and lift from pot to drain.
• (Do not pour off cooking liquid; boiling water in pot can be used both to re-heat noodles, and to warm bowls in which they will be served.)
• If you will be serving noodles cold, drain them.
• Whether serving noodles hot or cold, rinse them well under cold running water to remove surface starch that would otherwise make them gummy.
• Then drain.
• Set noodles aside until ready to eat they can be held for up to several hours (refrigerate if holding for more than 20 minutes).
• When ready to use, rinse noodles in boiling hot water if serving them in hot soup, or cold water if serving chilled as a salad.
• Other dried wheat noodles similar to udon include flat kishimen or thinner hiyamugi.
• Boil these dried noodles for 5 to 6 minutes before checking for doneness.