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Similar to Ramen, Udon is a noodle/soup food that is made from thick noodles. Like Ramen, Udon comprises various varieties according to the region and seasoning used. Typically, an Udon is made from the flour noodles, eggs (scrambled, hardboiled), Pork and Tofu. The toppings include - tempura (chicken, asparagus, shrimp, sweet potato, organic Japanese egg, fish egg, kakiage, pumpkin, and kakiage (veggies and mixed seafood).

Kake Udon - Consists of noodles and hot broth.
Zaru udon - It's cold and served on a bamboo mat.
Tsukimi udon - Served hot and topped with a raw egg.
Chikara udon (Served with rice cake or mochi in a hot broth.
Curry udon - Served hot with Japanese curry.

Udon also differs according to the region

Misonikomi (Aichi Prefecture) - Uses miso soup as the soup base and comes with mushrooms, green onions, rice cakes and topped with raw egg.
Kishimen (Akita Prefecture) - This one is thinner and uses noodles a noodle with a smooth texture.
Sanuki Udon - (Kagawa Prefecture) - Chewy and firm, this type is popular as an inexpensive meal in Kagawa prefecture.

Recipe

1 cup scallions
2 Thai basil leaves (thinly sliced)
sesame seeds
Sliced chicken breast
500 grams udon noodles
1 cup of teriyaki, Kikkoman, Takumi 
1 cup of bean sprouts
2 tablespoons of sesame oil
1 onion (thickly sliced)
1/4 roughly sliced, red cabbage
11 shiitake mushrooms
1 red chilli (thinly sliced)

Sauce

1 tbsps of caster sugar
1 tbsp of Worcestershire sauce 
4 tbsp of mirin
2 tbsp of soy sauce

Process

1. Bring the water to boil using a large saucepan
2. Our 250 ml of cold water to the udon noodles.
3. In a 1 tbsp of oil, add cabbage and onion and saute for 5 mins until it softens.
4. Add the spring onions and mushrooms.
5. saute for 1 min.
6. Continue stir-frying
7. Garnish with remaining onions

Tags: udon, noodles, Japanese food preparation, noodle food, mushrooms, japanese cuisine, japanese noodles