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Yaki udon noodles are thick, chewy, and smooth Japanese noodles made from wheat flour. They are typically used in stir-fry dishes.

The yaki udon noodles have a thick, chewy texture which adds to their popularity in various Asian dishes.

Yaki udon noodles are generally low in fat and a good source of energy due to their high carbohydrate content. However, they are low in fiber and can be high in sodium depending on the sauces used.

Yaki udon noodles are often boiled till they become soft and are then drained and rinsed. They are then typically stir-fried with various meats, vegetables and sauces.

Cooked yaki udon noodles can last up to 5 days in the refrigerator. Uncooked noodles can last up to a year if stored properly.

Uncooked yaki udon noodles should be stored in a cool, dry place. Cooked noodles should be refrigerated and eaten within a few days.

Both are stir-fry dishes but yaki udon uses udon noodles which are thicker and chewier compared to the thinner, slightly more tangy yakisoba noodles.

You can buy it at Weee! Asian Market, www.sayweee.com.

Yaki udon noodles are commonly used in stir-fry dishes, often paired with meats, vegetables and various sauces.

Yaki udon noodles have a mild taste, but are often cooked in various sauces which gives them a savory flavor.

No, yaki udon noodles are not gluten-free since they are made out of wheat.

While yaki udon is usually served hot, the noodles can also be served cold, often with a dipping sauce.

Apart from traditional yaki udon, you can use these noodles to make udon noodle soup, tempura udon, and curry udon.

Yes, cooked yaki udon noodles can be frozen for up to two months. Thaw them in the refrigerator overnight before using.

Yes, you can use yaki udon noodles as a substitute for pasta in many dishes, but keep in mind that they have a different texture and flavor from traditional pasta.

Yes, you can reheat yaki udon noodles using a microwave or a pan with a little added water or sauce to prevent them from drying out.