Springy Homemade Udon Noodles

Name: Springy Homemade Udon Noodles
Yield: 5 servings
Cuisine: American
Ingredients: 500 grams All-purpose flour; 25 grams Salt; 250 ml Water; 1 White flour (to use for dusting)

cookpad.japan @cookpad_jp

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

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.

cookpad.japan @cookpad_jp

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.

Saved

Ingredients

5 servings

500 gramsAll-purpose flour
25 gramsSalt
250 mlWater
1White flour (to use for dusting)

Saved

Steps

1

These are the only ingredients. Thoroughly dissolve the salt into the water.
2

Gradually add the water to the center of the all-purpose flour (leave behind 50 ml for later.) Stir together with you hand to break up the clumps.
3

If there are clumps, break them apart. If the flour turns somewhat yellow, as seen in the picture, it's okay. Pour in the remaining 50 ml of salt water.
4

Knead the dough for about 10 minutes. Fold it over, push it out, and repeat. If you put it in a plastic bag and step on it to knead, they will become firm and chewy.
5

Once you have finished kneading the dough, put it in a plastic bag and let it sit for 1 hour. If making this in the summer, let it sit for less than an hour. If making this in the winter, you should probably let it sit for longer.
6

Once the time has passed, gently knead the dough again and let it sit for about 20 minutes. If you skip this process, the next step will be pretty difficult to perform (if you stretch it out, it will move back into place).
7

Use a rolling pin to spread out the dough to 3mm thick. Do your best to make the thickness uniform! I used a large wooden pestle as a rolling pin.
8

Dust a large amount of flour onto the rolled out noodle dough. Fold the dough like an accordion and slice strips of dough with a knife. The thickness and width should be about 3 mm.
9

After slicing the noodles, if you bundle them into individual portions, they will be convenient to manage. Before you will be boiling the noodles, dust with a lot of flour.
10

Boil the noodles in a pot of water for about 8-10 minutes or until they are done. When you are testing the hardness of the noodles, please dip them in cold water.
11

Once the noodles have boiled, drain the water and rinse with running water to cool them off while at the same time rinsing off the slime. Arrange in a bowl and they're done!
12

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