What texture defines Udon noodles made from wheat flour?
Answer
Thick, chewy texture
Udon noodles are fundamentally characterized by their physical makeup, being made from wheat flour, which results in a notably thick and chewy texture when cooked. This contrasts sharply with Soba, which are made from buckwheat and have a firmer, nuttier profile. The preparation method for Udon often involves serving them hot in a milder broth called kakejiru, which is based on dashi, allowing the noodle's substantial body to be a primary textural element of the dish.
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