These thick Japanese wheat noodles, are chewy and served in hot broths, soups, or stir-fry. Studies show that they migrated from China in 800s when the Buddhist Monks made their way back to Japan. A simple cooking method to these noodles, brings out the flavors in the rest of the dish. Serving these noodles with soy sauce, and vegetables, or in a hot broth garnished with lots of scallions, is very traditional. Make this your sunday project, it is fun, active, and delicious. Enjoy!