Thick and chewy, udon noodles are made from wheat flour kneaded with salt and water. Their texture can be adapted according to taste by varying the cooking time, and they are usually served in a hot broth, together with ingredients like prawn tempura, abura-age, raw egg or vegetables. They can also be served cold with a dipping sauce. There is also a flattened variety of udon called kishimen from the Nagoya region. Udon is available in dried, fresh or pre-boiled form.