Homemade Udon noodles: A Step-by-Step Recipe

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Udon noodles are a mainstay of Japanese cooking; they are thick, chewy wheat noodles.
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Total time : 1 hour 40 minutes
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About this Recipe:

Udon noodles are a mainstay of Japanese cooking; they are thick, chewy wheat noodles. They’re a tasty and adaptable meal that may be served hot or cold in a range of broths and stir-fries. Although it’s easy to find store-bought udon noodles, nothing compares to the thrill of creating your own. You may make homemade udon noodles that are fluffy and handmade with the help of this recipe.

udon noodles


Calories:
370 kcal

Homemade Udon Noodles

Udon noodles are a mainstay of Japanese cooking; they are thick, chewy wheat noodles.
No ratings yet
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Course: Main Course, Side Dish
Cuisine: Chinese, Japanese
Keyword: Udon Noodles
Prep Time: 30 minutes
Cook Time: 10 minutes
Dough Resting Period: 1 hour
Total Time: 1 hour 40 minutes
Servings: 2 Servings
Calories: 14kcal

Equipment Required

  • Pot, Plastic Bag, Bowl, Knife, Rolling pin

Ingredients

  • 7 oz 200 g all-purpose flour
  • 6 Tbsp 90 ml Lukewarm water
  • 3 ½ tsp 10 g kosher/sea salt
  • Potato starch/cornstarch (for rolling and dusting)
  • Optional broth ingredients:
  • 2 ⅔ cups 560 ml dashi (Japanese soup stock)
  • 1 ½ Tbsp soy sauce
  • 1 Tbsp mirin
  • 1 tsp sugar
  • ⅛-¼ tsp kosher/sea salt
  • OR
  • cup 80 ml mentsuyu/tsuyu (noodle soup base)
  • 2 ⅔ cup 560 ml water

Instructions

  • Prepare the dough:
  • Mix the flour and salt together in a big bowl.
  • Using your hands, gradually incorporate the water into the flour mixture until a shaggy dough forms.
  • Work the dough for ten minutes on a surface that has been lightly floured. The dough need to be elastic and firm, but not sticky. One spoonful at a time, add a bit more water if it’s too dry.
  • The dough should be rolled into a ball and put in a big bowl. The dough should rest in the bowl for at least thirty minutes and up to an hour. Cover the bowl with a moist cloth.
  • Step on the dough (optional):
  • This age-old method aids in the development of the gluten and gives the noodles their distinct crunch.
  • Tightly seal a big plastic bag containing the dough.
  • To flatten the dough into a thin disk, place your heels on the bag.
  • After folding the dough in half, again, seal the bag.
  • To flatten the dough, tread on it once more.
  • Stepping and folding should be repeated four or five times.
  • Spread the dough out:
  • On a lightly floured surface, sprinkle some cornstarch or potato starch.
  • Roll out the dough to a ⅛-inch-thick, long, thin sheet.
  • Slice the noodles:
  • To create a long rectangle, fold the dough in half lengthwise and then in half again.
  • Slice the rectangle into ¼-inch-wide, thin strips.
  • Prepare the noodles:
  • Heat up a big saucepan of water until it boils. Since the noodles are already seasoned, don’t add any more salt.
  • When the water is boiling, add the noodles gently and cook for 7 to 10 minutes, or until they are tender.
  • To halt the cooking process, drain the noodles in a strainer and rinse them under cold running water.
  • Present the noodles:
  • Serve the heated udon noodles in a dashi soup with your preferred toppings, including tempura, thinly sliced meat, and vegetables.
  • As an alternative, you might serve them cold with a mentsuyu-flavored dipping sauce.

Notes

You can substitute bread flour for the all-purpose flour to get a chewier texture.
You can substitute water and chicken or vegetable broth in place of dashi.
To the dough, you can also add additional ingredients like eggs or herbs.
You can keep leftover udon noodles in the fridge for a maximum of two days.
You can create mouthwatering handmade udon noodles that will wow your family and friends with just a little practice. Have fun!
Nutrition Facts
Homemade Udon Noodles
Amount Per Serving
Calories 14
% Daily Value*
Fat 0.01g0%
Polyunsaturated Fat 0.003g
Sodium 410mg17%
Potassium 14mg0%
Carbohydrates 3g1%
Fiber 0.1g0%
Sugar 2g2%
Protein 1g2%
Calcium 1mg0%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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Ingredients in making Udon Noodles:

  • 7 oz (200 g) all-purpose flour
  • 6 Tbsp (90 ml) Lukewarm water
  • 3 ½ tsp (10 g) kosher/sea salt
  • Potato starch/cornstarch (for rolling and dusting)

Optional broth ingredients:

  • 2 ⅔ cups (560 ml) dashi (Japanese soup stock)
  • 1 ½ Tbsp soy sauce
  • 1 Tbsp mirin
  • 1 tsp sugar
  • ⅛-¼ tsp kosher/sea salt

OR

  • ⅓ cup (80 ml) mentsuyu/tsuyu (noodle soup base)
  • 2 ⅔ cup (560 ml) water
udon noodles


Instructions in preparing Udon Noodles:

Prepare the dough:

  • Mix the flour and salt together in a big bowl.
    Using your hands, gradually incorporate the water into the flour mixture until a shaggy dough forms.
  • Work the dough for ten minutes on a surface that has been lightly floured. The dough need to be elastic and firm, but not sticky. One spoonful at a time, add a bit more water if it’s too dry.
  • The dough should be rolled into a ball and put in a big bowl. The dough should rest in the bowl for at least thirty minutes and up to an hour. Cover the bowl with a moist cloth.

Step on the dough (optional):

  • This age-old method aids in the development of the gluten and gives the noodles their distinct crunch.
  • Tightly seal a big plastic bag containing the dough.
  • To flatten the dough into a thin disk, place your heels on the bag.
  • After folding the dough in half, again, seal the bag.
  • To flatten the dough, tread on it once more.
  • Stepping and folding should be repeated four or five times.

Spread the dough out:

  • On a lightly floured surface, sprinkle some cornstarch or potato starch.
  • Roll out the dough to a ⅛-inch-thick, long, thin sheet.

Slice the noodles:

  • To create a long rectangle, fold the dough in half lengthwise and then in half again.
  • Slice the rectangle into ¼-inch-wide, thin strips.

Prepare the noodles:

  • Heat up a big saucepan of water until it boils. Since the noodles are already seasoned, don’t add any more salt.
  • When the water is boiling, add the noodles gently and cook for 7 to 10 minutes, or until they are tender.
  • To halt the cooking process, drain the noodles in a strainer and rinse them under cold running water.

Present the noodles:

  • Then Serve the heated udon noodles in a dashi soup with your preferred toppings, including tempura, thinly sliced meat, and vegetables.
  • Also as an alternative, you might serve them cold with a mentsuyu-flavored dipping sauce.

Tips:

You can substitute bread flour for the all-purpose flour in order to to get a chewier texture.
You can substitute water and chicken or vegetable broth in place of dashi.
To the dough, you can also add additional ingredients like eggs or herbs.
You can keep leftover udon noodles in the fridge for a maximum of two days.

Cooked noodles can be used for many Asian dishes.
You can also freeze the noodles directly before cooking. They cook directly frozen for 12 minutes in boiling salt water.
You can create mouthwatering handmade udon noodles that will wow your family and friends with just a little practice. Have fun!

udon noodles


Nutritional values

  • Energy: 370 kcal
  • Carbs: 79g
  • Protein: 13g
  • Fat: 2g
  • Sodium: 1943 mg/kg
  • Potassium: 363 mg/kg
  • Of which: 10g
  • Calcium: 34 mg/kg
  • Iron: 3.6 mg/kg

With this comprehensive recipe, I hope you can make the ideal batch of udon noodles at home. Kindly inform me if you have any inquiries.

Facts about some Japanese recipe:

Okonomiyaki: The Japanese savory pancake known as okonomiyaki (named “cooked how you like it”) actually requires certain ingredients to be mixed into the batter in a particular order: flour first, liquids, then cabbage and/or other vegetables, and finally protein (meat, fish). The texture and rise of the pancake may be impacted if this order is broken.

Natto: Fermented soybeans, or natto, are a slimy, spicy breakfast dish that has an unexpected nutritional secret: they are a great source of vitamins B12 and K2, which are essential for healthy bones and nerve function. Though many find its strong aroma and sticky texture to be an acquired taste, natto also contains helpful intestinal flora.

That’s all for now.. Check out more of our Japanese recipe for interesting facts.

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