Homemade Udon Noodles with Rice Bran
I figured that if you can make bread with rice bran, you can also make udon noodles with it. While it takes a bit of effort, homemade noodles are nice because they can be prepared in a variety of ways, they are chewy and firm to the bite, and are truly delicious. I'm also working on recipes using other types of flour. I hope this recipe is useful for you.
Use the minimum amount of water necessary to knead the dough in a bread machine. A ratio of 30 g rice bran to 90 g cake flour also turned out tasty. Since the noodles will break easily if left for too long, boil them as soon as possible. If you are leaving out the rice bran, use a half-and-half ratio of cake flour to strong bread flour, or else try using all-purpose flour. Recipe by miyuki12
Homemade Udon Noodles with Rice Bran
I figured that if you can make bread with rice bran, you can also make udon noodles with it. While it takes a bit of effort, homemade noodles are nice because they can be prepared in a variety of ways, they are chewy and firm to the bite, and are truly delicious. I'm also working on recipes using other types of flour. I hope this recipe is useful for you.
Use the minimum amount of water necessary to knead the dough in a bread machine. A ratio of 30 g rice bran to 90 g cake flour also turned out tasty. Since the noodles will break easily if left for too long, boil them as soon as possible. If you are leaving out the rice bran, use a half-and-half ratio of cake flour to strong bread flour, or else try using all-purpose flour. Recipe by miyuki12
Cooking Instructions
- 1
Knead the ingredients in a bread machine on the "udon" setting. If unavailable, knead on the "bread dough" setting.
- 2
Put the dough in a plastic bag, or wrap in plastic wrap, and let sit for 30 minutes.
- 3
Roll out the dough with a rolling pin to a relatively even thickness, dust in flour, then pass dough though a pasta maker (on the middle thickness setting. On my machine, this would be the 3rd level.) to stretch to appropriate thickness.
- 4
Set your pasta machine to udon thickness (similar to the thickness of fettucine), and cut.
- 5
Dust your work surface with plenty of flour, then coat the noodles. If there's not enough flour, the noodles will stick.
- 6
Boil in a generous amount of water to desired firmness.
- 7
Strain in a colander, rinse well, firm the noodles with chilled water, then they're ready to serve.
- 8
Try them with "Petanko"'s "Tasty! Easy! Udon Dashi Soup Stock",. This easy and delicious udon dashi is a favorite in our household.
https://cookpad.wasmer.app/us/recipes/152290-tasty-and-easy-basic-udon-noodle-soup-base
- 9
For best results, boil as soon as the noodles are done. Since the noodles are chewy and firm to the bite, they only need to be boiled for a little less than 10 minutes before they're added to the soup.
- 10
I made thin udon noodles. They have a subtle sweetness like soba noodles.
- 11
Try these noodles with "CoffeeCoco"'s "Rich and Sour Miso-Flavored Hot and Sour Soup",. It's very warming and delicious.
https://cookpad.wasmer.app/us/recipes/149666-rich-and-tangy-miso-hot-and-sour-noodle-soup
- 12
20 g of rice bran is about 4 tablespoons. Two teaspoons of rice bran contain the same amount of vitamin B as 1 bowlful of brown rice.
- 13
Addendum: This recipe makes 4 servings, which means 1 tablespoon of rice bran per person; that's more than the equivalent of one bowl of brown rice.
- 14
Addendum: However, since vitamin B is water soluble, like soba, some of the nutrients will be removed when you boil the noodles.
Linked Recipes
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Easy Transformation Sara Udon (Or Chinese-Style Rice Bowl) Easy Transformation Sara Udon (Or Chinese-Style Rice Bowl)
When I was eating chop suey I suddenly realised that I could use the soup in my own cooking as well and came up with this recipe variation. You can make use of extra ingredients left over from hotpots and the like such as Chinese cabbage, shiitake mushroom and pork in this dish.You can use a chikuwa fish cake instead of a kamaboko fish cake.If you add seafood, Chinese cabbage and shiitake mushrooms this dish will give you an even more Chinese feel.The vegetables in the soup are already very soft so I recommend just giving the fresh vegetables a quick stir-frying to preserve the texture. Recipe by Garumeri
-
Homemade Rice Noodles Homemade Rice Noodles
Use two flat-bottomed pans (a baking pan or a Pyrex pan). One pan is good enough, but with two, you will get the job done faster. Brush lightly each layer of the noodle surface with oil to prevent them from sticking together.For one batch you can make about 5-6 noodle sheets with an 8x8 inch pan.
-
Homemade Gluten Free Udon Noodles Homemade Gluten Free Udon Noodles
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.
-
Easy Handmade Udon Noodles Easy Handmade Udon Noodles
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 -
-
Handmade Udon Noodles Handmade Udon Noodles
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 -
Springy Homemade Udon Noodles Springy Homemade Udon Noodles
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 -
Handmade Udon Noodles Handmade Udon Noodles
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 -
Handmade Rice Noodles with Rice Flour Handmade Rice Noodles with Rice Flour
I wanted to try making noodles with rice flour. I researched many recipes, and also referred to recipes for making dango (rice dumplings) to come up with this recipe. Rice flour is very different from wheat flour.The rice flour dough is very sticky and resistant so it's hard to roll out thinly. So I tried slicing it very thinly instead. It has a unique texture, somewhere in between pho noodles and commercial rice noodles. Recipe by mini -
Macrobiotic Baked Rice Bran & Natto Dumplings Macrobiotic Baked Rice Bran & Natto Dumplings
I was very doubtful when I made these the first time, but I was amazed at how easy they were to eat. I made them as a snack for myself, but my kids and even my husband, who doesn't like rice bran, eats them. The natto and the rice bran cancel out each other's strong odor, and the dumplings are tasty.You can eat these with your hands, but you can bake them in aluminium cups to make them easier to eat. Adjust the amount of curry powder to taste. You can omit the chikuwa and cheese if you like. But I recommend including them the first time you make these. Feel free to vary the ingredients. Recipe by miyuki12 -
Tofu Mochi with Rice Bran Tofu Mochi with Rice Bran
This is a variation of "Okara Mochi with Rice Bran"using tofu. Incidentally, there is the same amount of vitamin B in 2 teaspoons of rice bran, as there is in 1 bowl of brown rice.You can hardly taste the rice bran after coating the mochi in kinako and light brown sugar (brown cane sugar). Adjust the amount of rice bran to your liking. Adjust the heating time according to your microwave. These mochi are made with katakuriko, so are best eaten straight away. Recipe by miyuki12 -
Easy Homemade Udon Soup Easy Homemade Udon Soup
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.
More Recipes
- Banana Pudding Cupcakes
- Chicken with Green Onion, Butter and Soy Sauce
- Chicken Tender Roll-Ups with Shiso Marinated in Garlic Soy Sauce
- Coconut Shake Easy Dessert
- mexican taco lasagna
- Greek Marinated Chicken
- Homemade Soy Milk Cottage Cheese
- German Potatoes Made in a Rice Cooker
- Cheesy Chicken Tender Katsu
- Chicken Tender Tempura
Comments