Instant noodles are the staff of life. Globally, they sustain wild swaths of the population, satisfying picky children to discerning adults, proving a quick fix for the hapless homemaker and the harried office worker alike, fitting the bill for both impoverished college students and affluent entrepreneurs. Curly bricks of ramen, dried, fried noodles, make the world go round.
There’s so much more to slurp, though, with considerably fresher appeal. Udon, thick as double-braided nylon rope, make ramen look like limp spaghetti by contrast. Dense, chewy, substantial wheat noodles, it’s hard to improve upon the classic soup base.
That doesn’t mean it’s impossible, of course.
With just a bit of quick knife work, cut cubes plunge into bubbling hot oil rather than plain water to meet a crispier fate. Compulsively munchable, savory, and salty, these noodles are more than a last-minute dinnertime staple. Serve them with drinks for a new happy hour hit, pack them up for snacking on the go, or toss them into green salad as upgraded seasoned croutons.
Up until recently the best varieties could only be found frozen, flown in from Japan. Now the edible art form is available in the refrigerated aisle, made right here in the US by Fortune Noodles. Offered with a mushroom seasoning specifically and boldly labeled as VEGAN right across the front, they come out with the perfect texture and balanced yet bold umami broth every time.
Check out more inspiration from JSL Foods via Twitter, Instagram, or Facebook. Plus, if you join the Noodle Club, you’ll be rewarded with a high-value freebie coupon right away at Stater Bros, Safeway, Von’s, Aldi, Lucky’s, SaveMart, Food Maxx, Food 4 Less, or Raley’s.
There will always be a place in my heart, and my pantry for instant ramen, but no one noodle can do it all. Fresh udon makes greater snacking opportunities possible.
- Neutral Oil, Such as Grapeseed, Rice Bran, or Avocado Oil, for Frying
- 1 (7.27 Ounce) Fortune Udon Noodles, Mushroom Flavor
- 2 Tablespoon Potato Starch
- Set a medium saucepan with high sides on the stove over medium heat. Add about 1 1/2-inches of oil and bring up to 350 degrees.
- Meanwhile, open up the package of noodles and set aside the seasoning packet for later. Use a sharp knife to cut the block into 1-inch cubes. Gently toss with potato starch, being careful not to break the noodles apart.
- Lower half of the noodle clusters into the hot oil and fry until golden brown and crisp, flipping halfway through if needed. It should take about 8 - 10 minutes all told.
- Remove with a slotted spoon, draining any excess oil, and transfer to a paper towel-lined plate. Repeat with the remaining clusters.
- Place the fried noodles in a small bowl and sprinkle with the reserved seasoning packet, to taste. A little bit goes a long way, so you may not need the whole thing. Enjoy warm or at room temperature.
Store in an airtight container at room temperature for up to 2 weeks. If the lose crispness, toss them into the toaster oven at 350 degrees for 5 - 10 minutes, or air fryer at 330 degrees for 5 minutes.
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Amount Per Serving: Calories: 477Total Fat: 33gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 0mgSodium: 10mgCarbohydrates: 53gFiber: 13gSugar: 1gProtein: 10g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.