I am at the moment on a gastronomic satiation trip in Singapore where eating is almost a hobby. All kinds of food, simply close at hand, for everyone’s taste. When I caught this chef in action, I just had to take a short video of his style of udon preparation. (Now I know why noodle chefs have such great complexion – facial steam treatment.)
At 2:30, you will see him preparing the long 1-strand noodle. Yes, it’s 1 long strand per serving – didn’t ask him how many yards/metres make a serving… next time perhaps.