Whenever I feel very lazy and really do not want to be twirling to cook in my kitchen, but I still prefer to eat homemade food. All I need is fast and easy food that I can make it in minutes. And udon noodle soup is always the best choice. Because I always have udon in my freezer and only with a simply clear soy broth, it will turn into my delicious lazy meal. Anyone wanna try, here’s the recipe.

This is a delicious and simple variation of an udon recipe that I learned. I think it's perfect for beginners. The elasticity and smoothness of homemade noodles is the best. Give it a try and let me know what kind of soup you had with these udon noodles.You can use either bread flour or cake flour, or you can use 50 g of each. They tend to stick together, so dust them with flour really well. If you aren't cooking them straight away, cover with cling film so that they won't dry out. The texture of the udon noodles won't be as nice as the ones freshly made, but you can boil them firmly, then freeze to store. I cook 50 g of udon noodles per serving. Recipe by mini

I wanted to make freshly made noodles. I remembered back to the Sanuki udon noodles I used to eat a lot at my former workplace to make this.You can use all medium-strength (all-purpose) flour instead of the mix of bread and cake flours.When you are making this during the rainy season or whenever there's high humidity, use less Recipe by XLR250R

There are many different ingredient ratios for making udon noodles. I tried several versions, and of them all I thought this one is the best, so I decided to upload it.You don't have to buy medium-strength or all-purpose flour just to make udon noodles. (Translator's note: all-purpose flour is not usually stocked in Japanese home kitchens, but bread and cake flour often are.)It's often written that you need to adjust the amount of water used from 40 to 45% depending on the season, but I find that dough with just 40% water is too stiff and hard to knead! Dough made with 45% water is still very delicious.In the wintertime, try to rest the dough in as warm a place as possible. Recipe by ondine

I modified a recipe I saw on Twitter!I just used whatever I had in the fridge, like naruto and so on, to top my udon! So use whatever toppings you like! Recipe by Satonoyume

Homemade udon noodles are awesome! It may seem like there is too much salt, but when they are boiled most of it will be washed off, so there's no need to worry about it.If you slice the noodles to match the thickness you want after they have been boiled, they won't come out nice. They'll become sticky like dumplings and they will fall apart.Slice to 3-4 mm thick.Since the noodles firm up quite a bit when cooled, it doesn't really work if you try to test the hardness while they are hot. Recipe by Cooking S Papa

It can be hard to find thick and chewy gluten free udon noodles that have a texture just like the regular ones. After many trials and errors, I have found the perfect recipe to make gluten free udon noodles at home with just rice flour and tapioca flour.Making noodles at home sounds like a difficult task but I promise it's easier than it seems. You can use these udon noodles for any stir-fry or noodle soup recipe. Although freshly made noodles are still the best, they also won’t lose their texture after storing in the refrigerator for a few days.

My father learned how to make udon noodles in a class. He taught my mother how to make them, and she became so good that she conducted her own classes. She in turn taught me how to make them..that's how this family tradition has progressed.Please adjust the amount of water depending on the season. In the summer you'll need a little less than 160 ml.If the dough is too soft, leave it in the refrigerator for a while and it will become firmer.You can let the dough rest for up to a day with no problem.When testing the boiled noodles for doneness, make sure to refresh them in cold water first. The noodles will firm up again. For 3 servings. Recipe by Tenju

In a certain famous Okonomiyaki restaurant, they add dried bonito flakes to their griddle-fried udon noodles and I copied that idea for this.Just adding dried bonito flakes enriches the flavor!Use leftover vegetables in the fridge such as cabbage and carrots.Some vegetables give out water, so adjust the amount of seasoning if the taste is still thin and light after adding the Japanese worcestershire sauce and soy sauce. Recipe by classy

There are 'cha soba' (noodles flavoured with green tea), so I though 'cha udon' might be good. I made this dish for my son, who only eats udon noodles.I used easy-to-drink aojiru that tastes like matcha!I made it slightly matcha-flavoured so that kids will be able to eat it.Adjust the amount of the aojiru to your liking.I don't know how to knead the dough to make udon noodles, so this recipe is my own style, but as long as you cut the dough into long strips and boil them, you can call them udon noodles regardless of the shape . Recipe by Sekaino Nabeasu

As my grandfather loved udon noodles, my grandmother made them year round. As she has aged, she no longer makes them regularly, but they really take me back. I replicated her noodles and uploaded the recipe here!I ate these noodles with my DIY noodle dipping sauce, which is also based on my grandmother's recipe.-You can roughly measure the ingredients. Add enough water so that the dough comes together.-I recommend using all-purpose flour. You could use cake flour, but it won't be as chewy.-I've added tips to each step, so consult them while you're making these. Recipe by Myajima

This is simple stir-fried udon noodles. The flavors of soy sauce and sesame oil stimulate my appetite. Add any vegetables you like.