These chewy noodles from Japan are usually served in soup as well as in pan-fried style.
For restaurants -- 5 lb/bag
For individual consumption -- 2 lb/bag
1. Put Udon in a large pot of boiling water, stirring constantly;
2. When water reboils, add a cup of cold water into the pot;
3. Repeat step 2 twice;
4. Strain and rinse in cold water for 2 minutes, then drain;
5. Serve in hot soup immediately. If not served immediately, add some cooking oil to the noodle and toss well to prevent the noodle from sticking together