Udon

Udon are a type of noodles (the term generally refers to the pasta shape invented in China) from Japan.

Similar to thick spaghetti, but with a more elastic and chewy texture, they are made from wheat flour, water, and salt, which are kneaded together to produce noodles about 0.2 inches thick.

For this recipe, I used ramen noodles, which compared to udon, contain an additional ingredient, kansui, which is a highly alkaline element consisting of either sodium carbonate or potassium carbonate, or a mixture of the two.