What To Serve With Udon Noodles

Udon noodles are one of my favorite Japanese dishes. They are hearty, filling, and always taste delicious. But what do you serve as a side dish with udon noodles?

I remember the first time I ever had udon noodles. It was at a small, local Japanese restaurant in my town. I wasn’t sure what to expect, but I instantly fell in love with the dish. I knew I had to learn how to make them at home. Of course, it won’t be complete without some side dishes!

So as I learned how to cook udon noodles, I also went into researching what would be the best side dishes to serve with it. And I’m happy to say that I’ve compiled a list of what I think are the best side dishes for udon noodles!

What To Serve With Udon Noodles

  1. Natto
  2. Aemono
  3. Shinko Temaki
  4. Tempura
  5. Gomoku Soba
  6. Chirashizushi
  7. Yaki-Onigiri
  8. Nukazuke
  9. Karaage
  10. Inarizushi

Natto

Natto is a Japanese dish made from fermented soybeans. They are often served with rice and sushi, but can also be enjoyed with udon noodles. Natto has a strong, nutty flavor and a sticky, slime-like texture. When served with udon noodles, the natto provides a delicious contrast to the chewy noodles.

Natto can also be enjoyed with other dishes, such as miso soup or stir-fried vegetables. However, because of its strong flavor, natto is not for everyone. Some people find it too earthy or slimy.

If you’re not sure whether you’ll like natto, try it with a milder dish such as udon noodles. You can also add other toppings to the natto, such as green onions or ginger, to balance out the taste.

Natto is a healthy dish that is high in protein and fiber. It is also low in calories and cholesterol. However, because natto is fermented, it does contain high levels of sodium. So if you are on a low-sodium diet, you may want to avoid natto or limit your intake.

Aemono

Aemono is a type of Japanese cuisine that typically consists of vegetables and/or seafood that have been simmered in a sauce made from dashi, soy sauce, and sugar.

The word “aemono” actually means “dressed dish,” which is fitting since this dish is all about the flavorful sauce. It can be served with rice or noodles, and it makes a great accompaniment to grilled meats or fish.

When choosing a noodle to pair with your aemono, udon noodles are a good option. Their sturdiness can stand up to the sauce, and their hearty texture pairs well with the often-delicate ingredients in aemono. Plus, udon noodles are readily available at most grocery stores. However, if you can’t find them, soba or ramen noodles would also work well.

When making an aemono at home, it’s important to not overcook the vegetables. The goal is to create a dish that is colorful and full of freshness. blanched vegetables that have been briefly cooked in boiling water until they are tender-crisp. This cooking method will help to preserve their flavor and texture while still allowing them to absorb the delicious sauce.

Another key to making a great aemono is to use dashi that has been made from scratch. Dashi is a Japanese soup stock that can be made from kelp, bonito flakes, and water.

While instant dashi powder is available in most Asian markets, it’s not as flavorful as dashi made from scratch. That’s why if you have the time, I recommend making your dashi. It’s not difficult, and the flavor will be worth the effort.

Shinko Temaki

Shinko Temaki is little sushi hand roll and they are delicious. The shrimp and cucumber inside are fresh and Crunchy, while the rice is sticky and fluffy. It’s the perfect bite-size snack or appetizer. And since they’re already pre-made, all you need to do is heat them and enjoy them.

Udon noodles pair perfectly with Shinko Temaki. Their chewy texture complements the crunchiness of the shrimp and cucumber, and the broth adds a depth of flavor that enhances the overall dish. Plus, they’re both hearty enough to satisfy hunger without being too filling.

However, there are a few things to keep in mind when using Shinko Temaki:

  • They’re best enjoyed fresh out of the oven.
  • Be careful not to overcook them or the shrimp will become tough and the cucumber will lose its crunch.
  • If you’re not using Udon noodles, be sure to choose a lighter pasta variety so as not to overwhelm the delicate flavors of the Shinko Temaki.

Tempura

Tempura is a Japanese dish of battered and fried seafood or vegetables. The batter is light and airy, and the resulting dish is both crispy and tender. It can be served with a variety of dipping sauces, but most commonly it is paired with a simple soy-based sauce.

On the other hand, udon noodles are thick, chewy wheat noodles that are often served in soup. They have a hearty texture that pairs well with the lighter tempura.

While tempura can be made at home, you need to take note of the following to make sure you do it right:

  • The batter should be ice cold, which will help to achieve a light, crispy texture.
  • Be sure to heat the oil to the correct temperature; if it’s too hot, the tempura will be greasy, and if it’s not hot enough, the batter will absorb too much oil and become heavy.

Gomoku Soba

When it comes to quick and easy meals, few things are more versatile than Gomoku Soba. Also known as yakisoba, these wheat-based noodles can be served with a variety of proteins and vegetables. Their taste and texture make them a perfect replacement for rice or pasta, and they can be enjoyed hot or cold.

When pairing Gomoku Soba with other dishes, I suggest sticking to simple ingredients that won’t overwhelm the noodles. grilled chicken or shrimp, sauteed veggies, and a light sauce are all great options. And if you’re looking to add a little extra flavor, consider sprinkling on some furikake or sesame seeds.

Whenever you’re preparing Gomoku soba, keep in mind these tips:

  • Be sure to rinse the noodles before cooking, as they can be quite sticky.
  • Also, don’t overcook them – they should be slightly al dente to best absorb the flavors of the other ingredients.
  • And finally, be sure to give them a good stir before serving, as the noodles tend to clump together when left to sit.

Chirashizushi

Chirashizushi is a type of sushi that is traditionally served on special occasions. It is made by scattering sushi toppings over a bed of rice and then topping it with a light vinegar dressing.

Chirashizushi is usually served with udon noodles, which are thick, chewy noodles made from wheat flour. The combination of the creamy noodles and the fresh, tangy sushi toppings makes for a delicious and refreshing meal.

Additionally, when selecting toppings for your Chirashizushi, be sure to include a variety of colors and textures to create an interesting and visually appealing dish such as cooked shrimp or pickled ginger.

If you are looking for a dish that is sure to impress your guests, Chirashizushi is a perfect choice. However, it is important to note that this dish can be quite time-consuming to prepare, so be sure to allow yourself plenty of time to make it ahead of your event.

Yaki-Onigiri

Yaki-Onigiri is Japanese rice balls that are typically grilled or fried. They are a popular snack food and can be found at many Japanese restaurants. This is made with white sushi rice and usually has a filling, such as salmon, tuna, or pickled ginger. They are then wrapped in nori (seaweed) and grilled or fried, and is usually served with soy sauce or dipping sauces.

Yaki-Onigiri is a great alternative to traditional sushi rolls. They are easy to make and can be made ahead of time. Yaki-Onigiri can also be customized to your liking. If you don’t like fish, you can fill them with vegetables or tofu.

You can also change up the dipping sauces to suit your taste. The most important thing is to use short-grain white sushi rice, as this will give the Yaki-Onigiri the proper texture and flavor.

On another note, when making Yaki-Onigiri, make sure you do the following:

  • Wet your hands before handling the rice, as this will prevent sticking.
  • Be sure to press the rice firmly into the mold so that it holds together.
  • When grilling or frying the Onigiri, be sure to use a non-stick pan or grill so that they do not stick and fall apart.

Nukazuke

I’m a big fan of Nukazuke, and I love pairing them with udon noodles. They have a great texture and taste that complement the noodles. And, they’re also a great source of protein.

However, there are some points to note when opting for Nukazuke.

  • They can be a bit salty, so be sure to add an extra pinch of salt to your dish.
  • They can be a bit mushy, so be sure to cook them for a shorter time than you would the noodles.
  • Nukazuke can be a bit pricey, so be sure to shop around for the best deals.

Karaage

Karaage is Japanese fried chicken bites that are popularly served as an appetizer or main dish. The chicken is marinated in soy sauce and ginger before being coated in a light batter and fried. It is also usually served with dipping sauces, such as soy sauce or tonkatsu sauce.

Karaage and udon noodles make for a delicious and hearty meal. The savory chicken pairs well with the creamy noodles, and the dipping sauces add an extra layer of flavor.

Some of the pros when choosing karaage are that it is heart-healthy, easy to prepare, and kid-friendly. However, its cons include it being high in sodium and that it can be greasy.

With that, you may want to consider looking for low-sodium options, draining excess oil on paper towels, and pairing them with steamed vegetables along with your udon noodles for a balanced meal.

Inarizushi

Inarizushi are little pockets of fried tofu, and they are delicious. They have a slight crisp on the outside, while the inside is nice and soft.

They’re usually served with udon noodles, and the two dishes together are an amazing combination. The rich flavor of the Inarizushi pairs perfectly with the slightly sweet taste of the udon noodles.

When preparing Inarizushi, consider that:

  • They can be a bit tricky to make. It’s important to get the perfect ratio of batter to tofu so that they cook evenly and don’t stick to the pan.
  • Inarizushi is best served fresh, so it’s generally not a good idea to make them ahead of time. However, if you do need to reheat them, just pop them in the oven for a few minutes until they’re nice and crispy again.

Related Questions When Choosing What To Serve With Udon Noodles

What are other options when choosing what to serve with udon noodles?

  1. Fried Tofu
  2. Chopped Scallions
  3. Mushrooms
  4. Shrimp
  5. Cabbage
  6. Ginger
  7. Bean Sprouts
  8. Croquettes
  9. Onigiri
  10. Chicken
  11. Pork
  12. Beef

What are some tips when choosing what to serve with udon noodles?

There are a few things to keep in mind when choosing what to serve with udon noodles:

  • Consider what type of dish you want to make. Udon noodles can be served in a soup, stir-fried, or cold with a dipping sauce.
  • Think about what flavors you want to include in your dish. Do you want it to be savory or sweet? Spicy or mild?
  • Consider what other ingredients you’ll be including in your dish. Udon noodles pair well with vegetables, protein, and/or seafood.
  • Think about what side dishes you want to serve with your udon noodles so that you can create a complete and balanced meal.

Conclusion

So there you have it – everything you need to know about what to serve with udon noodles.

I hope this article has helped choose the perfect side dish for your favorite Japanese dish.

Now go ahead and try out some of these recipes – I’m sure you’ll love them!

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