KA-ME Udon Stir Fry Noodles, 7.1 oz, 2 Count

one thing I don't like about some pastas and noodles is when they are too thin. I like to bite into some noodles that are thicker. and I like how I can flavor them as I like because these are not seasoned. I don't even have to boil them. I just cook some veggies in my wok and add these udon noodles when the veggies are almost done. don't cook the veggies to death. cook the noodles only long enough to heat them through so your noodles don't get overcooked and then become mushy and small like worms. I add a little mirin, soy sauce, toasted sesame seed oil, and hoisin sauce when almost ready to plate. adjust amounts to your tastes mix thoroughly and garnish with green onions when served. thick noodles that give you the freedom to add your own flavors are the best. I only wish they were not priced so high because I would probably be eating them at least once a week instead of how infrequently I settle for ramen.