Why do I? Because it’s so chewy, substantial, and tasty? Yes, and also because it fits the size of my stock pot and I don’t have to break the strands in two, like I do with Italian long pastas.
Yum! Udon!
GIRL.
I'm just a vegan girl who loves cooking (and eating and sharing the results). I believe everyone should have access to fresh, healthful food. Join me as I explore ethnic foods, local restaurants, new recipes, and food history. We'll have fun!-
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