Udon (うどん or 饂飩) is a thick noodle made from wheat flour, used in Japanese cuisine.

Its simplest form is in a soup as kake udon with a mild broth called kakejiru made from dashi, soy sauce, and mirin.

Other common toppings include prawn tempura, kakiage (mixed tempura fritter), abura-age (sweet, deep-fried tofu pouches), kamaboko (sliced fish cake), and shichimi spice added to taste.

Both types are called udong (우동), which is the transliteration of the Japanese word udon (うどん).

Languages of the neighboring Federated States of Micronesia also have similar loanwords from Japanese udon; Chuukese: wutong,[12]: 74  Pohnpeian: udong,[12]: 77  Kosraean: utong,[12]: 87  and Yapese: qudoong.

[13] Cebuano: odong or udong of Davao Region and Visayas is inspired by the Japanese udon,[14][15] although they share no resemblance in modern times.

Odong are wheat based yellow thick Chinese noodles (pancit),[16] similar to Okinawa soba.