"Ultimately this comes down to personal preference - some people don't like the squidgy texture of udon noodles. In my opinion, soba noodles suit thinner sauces better and udon are best coated with thicker curry-style sauces."
"Made of a simple wheat flour and water blend, udon noodles are thick, long, and tubular, with a bouncy and chewy texture. The 'squidgy' texture Chef Koj refers to is easily masked by a thick, creamy sauce."
"In contrast, the nutty, dense yet al dente, and slightly grainy texture of soba noodles is worth accentuating. So thin broths and cold salad sauces will ensure that soba's taste and texture are front and center."
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