Vegetarian udon and chives


I bought a packet of Japanese udon but did not know how to prepare it. At first, I thought I need to soak it. Then, I realised that it is exactly like mee suah and I quickly throw them into a pot of boiling water before they turn mush.

It is hilarious because the packaging are all in Japanese and I don’t think I have read it anywhere about preparing udon.

But I did not boil it long enough and the centre was hard.

Anyway, here’s how I overcome the disastrous first try.

Recipe for udon with chives (if you still can trust me)

One serving of udon (about the diameter of the circle you index finger and thumb made)

Boil till pliable but not mushy. Run under cold water till water clears.

Generous amount of chopped garlic

one bunch of chives

1 piece of vegetarian egg or any type of vegetarian food, slice

1 bowl of stock (I was cooking fish maw chicken soup)

Stir fry garlic with a little oil until fragrant. Add in udon and put enough soup to simmer till udon is soft. Add in chives and vegetarian egg, some salt and pepper, mixed and serve.

Vegetarian eggs are actually soft soya bean sticks that is rolled up like an omelette. It is available in the frozen section of supermarkets.

I discovered that udon already has a distinct flavour and hence, it is not necessary to add anything fancy to it.

Does anyone have other ideas to prepare udon? Please leave your URL. I still have balance.

Post Author: Lilian

Food, travel, recipes. Chinese Malaysian, blogger, photographer and writer.

6 thoughts on “Vegetarian udon and chives


    (August 12, 2005 - 2:46 pm)

    lilian, if it’s the dried type i think it could be soba cos usually udon is thicker and its available from the chiller section. the thickness is like the KL’s hokkien char’s thick yellow noodles (tai look mien). however when i did a search i found they do hv dried udon but so far i hv not noticed any on the shelves.

    usually when i boil noodles, i will fish a bit out and test it before removing from the pot. if still hard in the centre cook a lil longer and try again to check.

    i love chives.. hmm maybe i can try this sometime


    (August 12, 2005 - 3:53 pm)

    babe – I also dunno leh, ‘cos it is thick, thicker than spag. and white in colour. The sign on the supermarket shelf said udon. Isn’t soba the buckwheat type, brown in colour? I got them all confused la.


    (August 12, 2005 - 4:10 pm)

    Ladies, that certainly looks like udon. Kagawa, where I live, is the Udon Capital of Japan and I just love eating it… They call the noodle here ‘Sanuki Udon’ (Sanuki is the old name of Kagawa).
    Soba is indeed buckwheat, and most often than not, brownish in color.


    (August 12, 2005 - 7:02 pm)

    maybe try frying it like char kuay teow?


    (August 12, 2005 - 7:12 pm)

    Lilian, yours is definitely udon. For what soba looks like, please refer to my blog as I made soba noodles with sesame seeds that day. Personally I think my picture make them look like worms!

    I have loads of recipes for udon. Do I send them to your email? If yes, please advise what is it as I don’t see it on this website.


    (August 14, 2005 - 1:45 am)

    lilian, try this

    i think it’s good, but then again i’m bias, i cooked that! 🙂

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