Udon are thick, chewy wheat noodles — comfort food in a bowl. At Momocha we build bowls around the flavours we actually cook: chilli chicken, teriyaki, katsu, gyoza toppings and vegan “not-chick” options. Here is how to get the most from yours.
What makes udon different?
Compared to ramen (often alkaline and springy) or soba (buckwheat and nutty), udon is mild and substantial. The noodle carries our sauces and broths — from chilli heat to teriyaki gloss — and still gives every mouthful a satisfying chew.
Udon on our menu
On the Udon Noodles section you will find Chilli Chicken Udon and Vegan Chilli Not-Chick Udon when you want heat; Teriyaki Chicken Udon and Vgn “Chickn” Teriyaki Udon Noodles for a sweeter glaze; Katsu Noodle Bowl when you want breaded crunch in the bowl; Chicken Gyoza Noodle Bowl or Veggie Gyoza Noodle Bowl when dumplings and noodles should share the spotlight; plus Dan Dan Noodles Chefs Special and Tonkotsu Noodle Bowl for different broth-forward styles.
Slurping is optional (but purposeful)
In Japan, slurping noodles can cool them slightly and aerate the broth — it is not bad manners in many casual settings. In the UK you will see every approach; use chopsticks or a spoon for broth as you prefer.
Takeaway tips
If broth and noodles travel separately, heat the broth and briefly refresh the noodles in hot water before combining — it wakes up the texture. If everything is in one container, stir gently so the strands separate, and eat soon after opening while the chew is still lively.