> "Udon. Recommended cooking method
> 1) Dip the dry products into boiling salted water and cook with stirring over
> high heat until keady.
> 2) Throw in a colander and rinse with cold water.
> 3) For better taste, we suggest using ready-made noodles in cooking soup.
> Boil Chicken broth separately.

I wonder where you got this recipe, and 
why you associate it with me. I do not 
usually prepare udon or other buckwheat 
products. Not that they're awful to eat
or anything like that, but they are hard
to come by in the US, and there are
plenty of other things more palatable
and readily available.

> 4) In the broth add finely chopped peppers and greens. Add the finished
> noodles. Enjoy your meal!"
> What is Chicken broth?

The liquid left after boiling a chicken.
Bulyon kuritsy, someone tells me. Did
your translator not offer a suggestion
for that?

> And
> 2) Which product can I use, not adding Chicken broth?

You can use any savory salted liquid of
your choice. Are you a vegetarian?

Again, I am inquiring about your degree
of culinary knowledge and English
proficiency. If you give us some idea
of what level you are comfortable
communicating at, we could possibly
offer you more useful suggestions.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Quick Vegetable Stock
 Categories: Vegetarian, Soups, Vegetables
      Yield: 1 servings

      3 ea Carrots, large                      3 qt Water
      1 ea Turnip, large                       2 t  Salt
      2 ea Stalks celery                       6 ea Large sprig parsley
      2 ea Onions. large                     1/2 ea Bay leaf
      2 T  Butter                              1 t  Thyme leaves

  Scrub and coarsely chop carrots, turnip, celery, peel and chop onions.
Melt
  butter in 8-quart pan over medium heat.  Add chopped vegetables and cook,
  stirring occasionally, until vegetables turn golden (about 15 minutes).

  Add water, salt, parsley, bay leaf, and thyme leaves.  Cover and bring to
a
  boil.  Reduce heat and simmer for 1-1/2 hours.  Strain and discard
  vegetables.  Makes 2-1/2 quarts stock. You can adjust the seasoning to
suit
  your taste by adding 2 cloves, peeled garlic, several peppercorns, or
your
  favorite herbs.  You can freeze extra stock for future use. Source
unknown

-----
--- Platinum Xpress/Win/WINServer v3.0pr5