Udon noodles are made out of wheat flour; they are thick and white in color. Best as fresh, they are soft and chewy. Due to their neutral flavor, they are able to absorb strong-flavored ingredients and dishes. Dried udon is also good, however, the texture is more dense.
Udon is a thick Japanese strand noodle that can range in size, shape, and ingredients, but is most often served in soup. The majority of udon noodles are made from wheat flour, with a few regional variations using potato starch or incorporating carrot for an orange color. Udon is often thick and round or square, but can also be flat and ribbon-like. It is available fresh and dried and is boiled before eating, producing pleasantly slippery and chewy noodles.

Most udon is imported from Japan and available dried in packages or frozen, but some markets carry pre-cooked udon, which can be warmed in soup or stir-fried and served. Udon tends to be slightly more expensive than typical pasta and is available in grocery stores, Asian markets, and online. A greater selection is stocked at Asian markets, and fresh udon noodles are occasionally sold. Packaged instant soups using udon noodles are popular in Japan and are also sold in Asian markets.

Udon noodles are boiled in water before serving and can be used directly from the package. They are frequently used in soups like kake udon, a simple dish of noodles and broth, or in more flavorful soups with curry or red miso broth. Tempura or fried tofu and shrimp are popular toppings, as well as egg and a variety of meat and vegetables. Udon can about be stir-fried with sauce or served cold with a dipping sauce (zaru udon).

What Is Bok Choy?

Bok choy, also called pak choi or pok choi, is one of two main types of leafy green vegetable known as Chinese cabbage. The cruciferous vegetable belongs to the mustard family along with cabbage, turnips, broccoli, and kale.

Though its closely related to the headed cabbage you’re likely familiar with, bok choy looks kind of like a celery/lettuce hybrid.

The entire plant is edible, from its thick, clustered stalks to its dark green leaves.

It seems bok choy has been an essential ingredient in Asian cuisine for a very long time: Archaeologists discovered 6,000-year-old Chinese cabbage seeds in China’s Yellow River Valley.

The ancient vegetable has been slowly growing in popularity in the U.S. ever since it was introduced to North America in the 19th century.
Bok Choy Nutrition

The Chinese staple has been used medicinally for thousands of years for a reason: It’s incredibly healthy.

Here are some bok choy nutritional highlights:
Bok choy is rich in vitamins A (supports eye health), C (boosts immune function), and K (promotes bone and heart health).
It’s also a good source of potassium, which can lower your blood pressure and risk of stroke, and calcium, which is essential to build and maintain strong bones.
Though it’s packed with vitamins and nutrients, bok choy is extremely low in calories (about 9 calories per cup).

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