Sauteed Udon Noodle at Hunan East features thick udon noodles stir-fried rather than served in broth, treated more like a Chinese-style noodle entree.[9] The preparation emphasizes wok cooking, likely combining the noodles with vegetables, sauce, and possibly meat or seafood, which sets it apart from typical Japanese udon soups.[9] Eating this dish gives you the springy texture of udon against the slight char and caramelization from the stir-fry, resulting in a savory, sauce-coated noodle plate rather than a soup.[9]