 medium-low and simmer for 00 minutes. Drain the noodles in a colander set in the sink. Run cold water over them while you rub and swish them with your hand to rinse them. (This process gives the _udon_ the desirable firm, chewy texture as well as removing excess starch, making the noodles slippery rather than sticky.) If using fresh _udon_ , blanch by pouring just-boiled water over them in a bowl and leaving them for 0 minutes. Drain and set to one side.  