In Japan, Ketchup Udon Noodles, aka ‘Napolitan Udon’ ナポリタンうどん is a dish found on the kids’ menu, adults’ menu and in home cooking.
Udon Noodles are really versatile and great for babies and toddlers because they’re soft, chunky and easy to eat.
When Jin was in his weaning phase, I chopped the udon up into little pieces and stewed it until it was really soft but once he turned 1 year, I was able to make him all sorts of udon dishes like fried udon and soup udon but this is his favourite my Ketchup Udon Noodles for 1 year+. Enjoy!
Jump to recipe
What Are Udon Noodles
Udon うどん is a soft, thick wheat noodle, basically made from flour, water and salt.
There are many brands out there so be sure to check the ingredients label. Some are literally made from just these 3 ingredients but others have some additions.
How Do You Eat It
It’s such a simple noodle but massively versatile. It can be eaten hot, cold, in soup, fried, stewed or even mash it up and create something new!
There are honestly SO MANY dishes for udon but I would say the most common ways it’s served in Japan are:
Kake Udon かけうどん
Served in a warm fish broth
Zaru Udon ざるうどん
Served cold and eaten by dipping in a sauce
Yaki Udon 焼うどん
Fried with meat/seafood and vegetables
Where Can I Buy Udon Noodles
I used to only be able to find udon in Japanese and oriental supermarkets but over the years, I’m so pleased to see that local UK supermarkets have started selling them in their ‘World’ sections.
You can buy it in fresh and dry form, just like pasta. When I say ‘fresh’, it’s like the type you see in the fresh pasta aisle in supermarkets, which is much faster to cook than the dry version.
I always have stock of the fresh packs in the cupboard because they’re perfect for super quick meals. This dry version from Yutaka is good too, a reputable manufacturer, but they’re thinner, flatter and have a slightly firmer texture than the fresh ones so I use those for soup udon.
And Now For the Ketchup Udon Recipe
Ketchup Udon Noodles With Seafood Sticks and Veggies (1 Year+)
Being Naomi
This dish is a great way to pack a meal with vegetables and protein. My boy loves this so I batch cook it often.
1tbspKetchupI use 'Stokes' because it has less sugar & salt
Optional:
1Drizzle of Toasted Sesame Oil
Instructions
Prep:
Onion, carrot and lettuce – finely sliced/shredded/grated. Any shape as long as they’re thin so quicker to cook
Seafood Sticks – cut in half, roll between your hands and separate into strips
Take the udon noodles out of the pack and cut into a grid of 8 (or more if you want the udon pieces smaller) and break the noodle up with your fingers
Lets Get Cooking!
In a large frying pan/wok, heat the oil and fry the onions on a low heat until they start to soften. About 4 mins. Putting the lid on and letting them steam a little helps to soften them
Add the carrot and fry for 2 mins with the lid on
Add the seafood sticks and lettuce and fry for about 2 mins
Add the udon and water. Turn the heat up to medium and put the lid of for 2 mins to let everything steam
Add the ketchup, mix well and serve!
Optional:
For more depth of flavour, add a drizzle of sesame oil at the end, mix and serve
Notes
Storage:
Can be frozen as soon as it has cooled down. Consume within 3 months.
Tailor the dish for your baby or for adults:
Keeping It Clean – Don’t fry the veggies with oil. Microwave them for 2 mins, add to the frying pan, then continue to follow the instructions. Instead of ketchup, use tomato puree with no salt or sugar.
For Adults – Add the sesame oil step at the end and a sprinkle of chilli powder/flakes for a kick.
Make it Vegetarian – Leave out the seafood sticks and add in some more vegetables like beansprouts, grated courgette, anything you want!
Udon noodles are perfect for babies and toddlers because they're soft, easy to digest and can be used to make so many dishes. I talk more about Udon Noodles and how to eat them in my 'Ketchup Udon' recipe here.
Udon is sort of like fried rice, if you are going to cook Asian food then udon is a great first dish to learn to cook for your kids. It is healthier than top ramen (though we are big fans of Sapporo Ichiban in our household), and you have a lot of flexibility in the ingredients you add.
The high fiber content of udon noodles also serves to reduce the risk of colorectal cancer, and the high amount of B vitamins contained in the noodles helps to keep you energized.
Noodles are also usually coated with wax to make it look appealing but wax is dangerous for children and can lead to liver damage. Please, do not feed your children instant noodles. Pasta is a good substitute for instant noodles and babies can start to eat this after the eight month mark.
Hakubaku Baby Noodles in Somen, Spaghetti, New Somen Mixed Vegetable, New Somen Purple Potato, and Udon are great for baby's first noodles. No salt added, nothing artificial- just good wheat noodles that are easy to eat. Small 1" (2.5cm) noodle sizes are great as a soup or mixed up with veggies and meat.
What's the healthiest? While both dishes brim with flavor, Udon could be considered the healthier of the two noodle type dishes as it tends to have cleaner, simpler toppings and has lower sodium as it doesn't use kansui (the alkaline solution that gives ramen its unique flavor).
Nutrition notes: Usually found in brothy soups, these Asian noodles are made from refined white flour (not durum wheat), though there are whole-wheat versions. They have less fiber and protein than plain pasta and, unless they're enriched, fewer nutrients.
Udon noodles is soft and great for babies to chew on. If you are worried about the shape of the noodle being a choking risk, cut the noodles in half lengthwise.
Instant udon noodles are often made with preservatives, artificial flavors, and other additives that can be unhealthy if consumed in large amounts. They are also typically high in sodium, which can increase your risk of high blood pressure and other health problems.
If you are referring to regular Lo mein or udon noodle which is made from wheat, then it is healthier than rice. If you are referring to “ho fun”(flat rice Noodle) or “"mei fun” (angel hair) , they are both made of rice, hence you know the answer.
Udon noodles are typically made from wheat flour, water and salt, making them high in carbs and low in fat, vitamins and minerals. Make the healthiest udon dishes by choosing whole-wheat udon noodles and adding them into creations with vegetables and lean proteins.
How do you tell if udon noodle is bad? For dried udon noodles, look for changes in color, texture, and smell. If they have become discolored, excessively hard, or if they've developed an off smell, discard them. For fresh udon noodles, signs of spoilage include a sour smell, slimy texture, or mold growth.
Frozen udon noodles can be stored long term, making them great for stocking up. Frozen udon noodles are stored at temperatures of -18 degrees Celsius or below, which is too cold for bacteria to grow. Since they can keep for a long time at these temperatures, you don't need to worry about them going to waste.
You won't get what you want—that chewy, gummy texture—from dried udon noodles. Ideally, you want fresh (not frozen) udon. That said, it's probably harder to find freshly made udon noodles than it was to cop a pair of Yeezy 350s.
Texture. Of the two, udon absorbs more water. This absorption causes the noodle to expand, making it easier to digest and a blank, neutral slate begging for flavor. When served cold, the dipping sauce, called tsuyu, is typically lighter in flavor since the noodles are so light.
Many people love udon noodles because they're light and easy to digest. (4) With only three ingredients (flour, water and salt) and no added fat, it makes sense that the body would process these noodles quickly and easily.
When can my baby have pouches? Technically, right from when your baby is developmentally ready for starting solids, around 6 months old, you can offer them pouches.
Introduction: My name is Velia Krajcik, I am a handsome, clean, lucky, gleaming, magnificent, proud, glorious person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
