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
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
Cooking Instructions
- 1
Dissolve the salt in the water. Add to the flour in 3 batches, and fold it in with a spatula from the bottom of the bowl.
- 2
When the mixture is crumbly, press down with your hands while gathering in the flour to put it together. Add a bit more water if needed.
- 3
When the dough has come together, knead with your palms really well. By doing so, the dough will become firm and elastic. While incorporating the dusted flour, adjust the consistency to the firmness of your earlobe.
- 4
When the surface has become smooth, wrap in cling film, and let it sit for at least 15 minutes. The dough will become moist and easier to roll out. I recommend preparing the toppings while you're waiting.
- 5
Dust a work surface with flour, divide the dough in half, and shape them into balls. Press the dough flat onto the work surface. Roll out back and forth and side to side with a rolling pin. If you roll the dough onto the rolling pin diagonally at the end, the dough will become rectangular.
- 6
When the dough is about 3 mm thick, dust the dough with flour, fold it into thirds, and cut with a knife. The noodles will expand when they're boiled, so they should be on the narrow side. It's ok even if the width of the noodles is uneven. Take your time!
- 7
Loosen the noodles, and dust with flour. Prepare the soup. Cook the noodles in plenty of hot water. Stir only a few times at the beginning.
- 8
After 10-13 minutes, when the noodles have floated to the surface, drain in a colander. Wash the noodles well with cold running water to remove the sliminess. By doing so, the noodles will be firmer and more elastic.
- 9
Add the noodles in to the soup, and top with your toppings of your choice. The noodles turn soft rather quickly, so boil the noodles right before you eat.
- 10
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