At this pan-Asian spot, the udon noodles are presented with homemade thick strands, broccoli, onions, napa cabbage, carrots, and scallions in a savory sauce or broth depending on the preparation. The use of house-made noodles sets it apart, giving the dish a denser chew and more rustic feel than standard packaged versions. When you dig in, you get a mix of springy noodles and tender vegetables, with enough sauce to coat everything without turning the bowl soupy. Diners who branch out from sushi often single out these noodle plates as a satisfying way to make a full meal from the hot kitchen.