Kishimen (flat udon noodles) recipe - ingredients, nutrition and when to eat it
Kishimen is a Nagoya-style noodle dish made with flat, wide noodles served in warm broth.
Kishimen is a Nagoya-style noodle dish made with flat, wide noodles served in warm broth. The noodles are wider than udon and pleasantly soft, pairing well with the mild broth for a light lunch or dinner.
Japanese · 20 minutes to cook
Nutrition (per 659g serving): 403.9 kcal · protein 16.2g · carbohydrate 76g · fat 3.6g · sodium 1649.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Add the noodles at the end, since they can become soft if simmered in the broth for too long.
Tips: Adjust the amount of salt and soy sauce depending on how salty the fish cakes are.
Tips: Add the spinach at the end and cook it briefly to preserve its color and texture.
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Ingredients (1 serving)
- Kishimen noodles — 200 g
- Water — 350 ml
- Kelp — 5 g
- Dried anchovies — 8 g
- Soy sauce — 2 tsp
- Mirin — 2 tsp
- Fish cake — 0.5 pc
- Green onion — 0.3 pc
- Spinach — 30 g
- Salt — 0.2 tsp