Chilled udon
Citrus Shoyu with cucumber, sesame, scallion, soft egg, and a little cold noodle water.
Use case · Udon noodles
Sauce for udon noodles.
Thick udon needs sauce that clings without getting heavy. Citrus Shoyu keeps it bright, Shoyu Reserve adds deeper shoyu flavor, and Spicy Tokyo brings heat when the bowl wants it.
Fast formula
Udon in four moves.
1. Warm or chillUse hot udon for comfort bowls or rinse chilled udon for a clean lunch bowl.
2. Pick the sauceCitrus Shoyu for bright, Shoyu Reserve for deep, Spicy Tokyo for heat.
3. Add bodyMushrooms, tofu, egg, pork, cabbage, shrimp, or roasted vegetables.
4. Finish textureScallions, sesame, cucumber, nori, fried garlic, or chili flakes.
Pick your udon lane
Bright, deep, or spicy.
Mushroom udon
Shoyu Reserve with mushrooms, tofu, scallions, sesame, and a small splash of broth.
Spicy udon
Spicy Tokyo with pork, cabbage, mushrooms, egg, scallion, and sesame.
FAQ
Udon questions.
What NoodleBomb sauce works best with udon noodles?
Citrus Shoyu is the bright pick, Shoyu Reserve is the deeper shoyu pick, and Spicy Tokyo is the heat pick.
How much sauce should I use?
Start with 1 tablespoon per serving for chilled udon or 1 to 2 tablespoons for hot udon. Add noodle water or broth to loosen.
Can I use frozen udon?
Yes. Heat frozen udon until loose, drain well, then toss with sauce and toppings.
Keep cooking
More noodle guides.
Soy sauce for noodles · Spicy noodle sauce · Stir-fry sauce for noodles