Miyakochi Japanese Udon Noodle comes pre-cooked and vacuum-packed, which means the actual cooking step is closer to reheating than cooking from scratch — a genuinely fast weeknight option, not just a "quick" one in theory.
Basic bowl — step by step (serves 1)
What you need:
- 1 pack (180g) Miyakochi Japanese Udon Noodle
- 400ml dashi or light chicken stock
- 1 tablespoon soy sauce
- 1 spring onion, sliced, for topping
- 1 soft-boiled egg (optional)
Steps:
- Run the noodles under warm tap water for about 1 minute, gently separating the strands with your fingers.
- Bring the 400ml of stock to a gentle simmer in a small pot.
- Stir in the 1 tablespoon of soy sauce.
- Drop the loosened noodles into the simmering stock.
- Simmer for exactly 60–90 seconds — just long enough to heat through. Udon should stay chewy; any longer and it turns soft and starchy.
- Pour into a bowl, top with the spring onion and egg, and serve immediately.
Two flavour directions
Korean-style spicy udon: at step 3, stir in 1 tablespoon of Noriko Gochujang or Daesang Gochujang instead of the soy sauce, then finish with the soft egg and spring onion as usual.
Thai-leaning udon: at step 3, use 1 tablespoon Pantai Hot Chili Sauce plus 1 teaspoon Pantai Fish Sauce in place of the soy sauce — same noodle, same method, completely different bowl.
If you're deciding which gochujang or which Pantai sauce to buy first
We carry two gochujang brands and eight different Pantai sauces, and picking blind isn't ideal. Coming up next: a head-to-head on the gochujang, and a full cheat sheet on the Pantai range, so you know exactly which jar solves which craving. →