1st time seeing Japanese udong served with lots of vegetables. Until now all I saw oon youtube was sample size noodles with decorative vegetables on top. Long time ago, when my father returned from Japan, he said Japanese serve platers topped with miniature food portions with lots of repetitive "enjoy your food" talk. Since then father used say " no wonder why Japanese are so short & small".
After the initial cooking, the noodles are rinsed in cold water to remove excess starch, prevent clumping, and stop overcooking. Not all noodle dishes will be served warm, some are served chilled or at room temperature. If the noodles will be served warm, they will be blanched again in hot water or combined with warm sauce or broth.
Après la cuisson initiale, les nouilles sont rincées à l'eau froide pour éliminer l'excès d'amidon et éviter la surcuisson. Tous les plats de nouilles ne seront pas servis chauds, certains sont servis frais ou à température ambiante. Si les nouilles sont servies chaudes, elles seront à nouveau blanchies dans de l'eau chaude ou combinées avec de la sauce/bouillon.
