I have always had a fascination with any kind of pasta so I guess it's not much of a stretch to say that my newest obsession is for Udon. The only problem is that I'm not quite sure what to do with them. I'm a pretty experienced cook just not with Udon or asian flavors at that. Heck, I'm not even sure that the little vacuum packs of Udon are even the best way to buy them.
So far I've been limited to "veggie drawer" soup. I take whatever veggies that I have on hand and throw them into some broth (and no not the packet of salt that comes in the pack - real broth) with the noodles. Any suggestions would be great.
I should also mention that I live in coastal South Carolina - not exactly a hot bed for Asian grocers.