Udon is made from rolled wheat flour cut in long strands, whereas soba is made from buckwheat.

While the house specialty is soba, as the name implies, udon is on offer, too: Swap out thin buckwheat noodles for their distant chubby cousin for any of the options.

Where udon noodles are chewy and silky, soba noodles are nuttier and heartier. One major difference is that soba noodles are actually quite tricky to make at home, because buckwheat flour is so ...

Asian noodles can be flat or round, thick or thin and made with a variety of ingredients fit for soups, stir-fries, salads and more.

Udon wouldn't stand a chance in a soup popularity contest with ramen, soba or pho. Still, our food writer set out to find the best spots for udon in Seattle.

Hunting down Japan’s best bowl of ramen, or lusting after some soba (buckwheat noodles), can feel like a national pastime, while the hearty bowl of udon often gets overlooked. Udon is actually ...

Counter Intelligence: Jonathan Gold reviews Marugame Monzo. The Little Tokyo noodle house is at its best with its traditional udon dishes. Its more modern varieties miss the point.

Both udon in Kyoto and Osaka and soba in Edo were known as nihachi (literally “two-eights”). Today, soba made with two parts wheat to eight parts buckwheat is called nihachi, but udon is not ...

The freshly made buckwheat noodles are served cold on a tray or with a variety of toppings, like broiled duck, grated yam, and nameko mushrooms. Yabu also prepares similarly refreshing cold udon ...