Do this
Drain the noodles into a colander. Rinse under cold water and rub gently. Dip them in hot water for 30 seconds, then drain.
Why it works
Loose starch clouds a broth and makes it thick. Cold water firms the outer layer. A short hot dip warms the noodle but keeps that firm edge.
When to skip it
Skip it for frozen udon. It goes from boiling water straight to the bowl.
