How to make homemade udon noodle recipe

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
udon

Dried udon noodles are tasty. Precooked udon noodles can do the job. But they can’t compete with homemade udon, which is incredibly chewy, slick, and springy. Udon is super easy to make, you don’t need a great skill to prepare the perfect dish. Just water, flour, a little bit of patience and you’re ready. If kneading the dough makes you tired, put it into the plastic bag, wrap in a towel and use your feet to give it a nice texture. Japanese cooks use this trick and the result is always amazing.

How to make homemade udon noodle recipe

Udon is thick, chewy noodles used in Asian cuisines. They are served in different soups but can also be eaten in salads. Udon noodles get their unique flavor and texture from the rigid dough from which they're made. The best thing is that udon is very easy to make.

Course Lunch & dinner
Cuisine Japanese
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 2
Calories 340 kcal

Ingredients

  • 5 cups all-purpose flour
  • 1.25 cups water
  • 1 tbsp kosher salt

Instructions

  1. Start with the dough. Combine the salt and flour in a big bowl, stir, add 11/4 cups of water. Mix the dough. It should form lamps. Press and knead the dough until no loose flour is left. You can add a little bit more water until you can get the right mixture.

  2. Dust a kitchen table with flour, put dough on it, and knead. The dough should feel smooth. It usually takes around 5 minutes. Form a ball, put it in a plastic wrap, let it rest for an hour.

  3. Knead the dough again for 3 more minutes. Dust both sides of the dough, roll it while rotating it 90 degrees. It shouldn't stick to the pin. You should get around 17 inches circle and thickness less than ¼ inch. If you can't roll the dough anymore, let it rest for 10 minutes. Glutens will relax, the dough will be less thick.

  4. Slice the dough into 1/8 inches thick noodles. Toss them with flour, they shouldn't stuck together. Cook immediately.

  5. To prepare your udon, take a bit pot of water to boil. Take another bowl and add icy water. Add noodles to the hot water, then add ¼ cup of cold water until they are cooked. Make sure your noodles aren't mushy. It usually take 10 minutes. Your udon shouldn't be al dente either. Remember that if you have store-bought udon, you should follow the instructions on the package.

  6. Drain your udon, then put it in the cold water, Rub them with your hands to remove starch. Drain well. You can put let them sit in a fridge for several months.

Ingredients

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