Udon noodles are thick and chewy.

Imagine a noodle as wide as a pencil - that's about how thick udon is.

These noodles are made from wheat flour and water, which makes them soft and fun to chew.

People usually eat udon in hot soup.

The soup can be simple, with just a little broth, or it can have lots of toppings like crispy tempura, mushrooms, or green onions.

Even though udon is often enjoyed in hot dishes, you can also eat it cold with a special dipping sauce during hot weather.

Somen noodles are very different.

They are very thin and look like spaghetti, but even skinnier.

Somen is also made from wheat flour but is rolled out very thin before it is cut.

These noodles are delicate and smooth.

People usually eat somen cold, especially when it’s hot outside.

Somen is often served with a cold dipping sauce called tsuyu, which is made from soy sauce, a sweet ingredient called mirin, and a light fish broth.

Sometimes, somen noodles are also used in cold salads or as a side dish.

So, in short, the big differences are:

Udon: Thick, chewy, often eaten hot in soup.

Somen: Thin, delicate, usually eaten cold with a dipping sauce.

Both types of noodles are tasty, but they are used in different ways and give different eating experiences.

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