I have been looking all over the internet for a recipe for making homemade Udon noodles.
The ones I have found so far (just 2) have said the noodle consists of just Udon Flour, Water and salt, is this accurate?
Also a side question on Udon, how long do they hold up in broth? Should they be added just before serving and eaten right away? Will they hold up in a stock for, say an hour?
Thanks in advance.