Homemade Udon Noodles
Homemade Udon Noodles
Ingredients
- 600 g flour
- 270 ml water, a little more can be added as needed
- 30 g salt
Instructions
- 1
In a large bowl, combine the 600 grams of flour, 270 ml of water, and 30 grams of salt.
⏱️ 2 min
- 2
Mix the ingredients by hand until a shaggy, cohesive dough forms.
⏱️ 3 min
- 3
Briefly knead the dough by hand for a minute or two to bring it together.
⏱️ 2 min
- 4
Place the dough into a sturdy plastic bag. Seal the bag, pressing out most of the air but leaving a little room for the dough to expand. Place the bag on a clean, sturdy surface and stomp on the dough with your feet, pressing it down firmly and evenly. This step is great for kids!
⏱️ 5 min
- 5
Remove the dough from the bag and knead it briefly by hand for about 30 seconds.
⏱️ 1 min
- 6
Place the dough back into the plastic bag and stomp on it again, ensuring even pressure. Repeat this process of stomping and brief hand kneading 2-3 more times until the dough becomes noticeably smoother and more elastic.
⏱️ 10 min
- 7
Leave the dough in the sealed plastic bag and let it rest at room temperature for 30 minutes. This allows the gluten to relax, making the dough easier to roll.
⏱️ 30 min
- 8
Remove the rested dough from the bag and place it on a lightly floured surface. Using a rolling pin, roll the dough out evenly until it is thin, about 2-3 mm thick. Aim for a rectangular or square shape.
⏱️ 5 min
- 9
Lightly dust the rolled-out dough with flour, then fold it multiple times, like an accordion, into a compact block. This prevents the noodles from sticking together when cut.
⏱️ 2 min
- 10
Using a sharp knife, cut the folded dough into strips of your desired udon noodle thickness, typically 3-5 mm wide.
⏱️ 3 min
- 11
Gently separate the cut noodles and dust them lightly with additional flour if needed to prevent sticking.
⏱️ 2 min
- 12
Bring a large pot of water to a rolling boil over high heat.
⏱️ 5 min
- 13
Carefully add the fresh udon noodles to the boiling water. Stir gently to prevent them from sticking. Boil the noodles for approximately 20 minutes, or until they are tender yet still have a pleasant chew. The cooking time may vary based on the thickness of your noodles.
⏱️ 20 min
- 14
Drain the cooked udon noodles and rinse briefly under cold water if serving cold, or serve immediately with your favorite broth or sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Udon Noodles
- 600 g flour
- 270 ml water, a little more can be added as needed
- 30 g salt
Instructions
- 1
In a large bowl, combine the 600 grams of flour, 270 ml of water, and 30 grams of salt.
⏱️ 2 min - 2
Mix the ingredients by hand until a shaggy, cohesive dough forms.
⏱️ 3 min - 3
Briefly knead the dough by hand for a minute or two to bring it together.
⏱️ 2 min - 4
Place the dough into a sturdy plastic bag. Seal the bag, pressing out most of the air but leaving a little room for the dough to expand. Place the bag on a clean, sturdy surface and stomp on the dough with your feet, pressing it down firmly and evenly. This step is great for kids!
⏱️ 5 min - 5
Remove the dough from the bag and knead it briefly by hand for about 30 seconds.
⏱️ 1 min - 6
Place the dough back into the plastic bag and stomp on it again, ensuring even pressure. Repeat this process of stomping and brief hand kneading 2-3 more times until the dough becomes noticeably smoother and more elastic.
⏱️ 10 min - 7
Leave the dough in the sealed plastic bag and let it rest at room temperature for 30 minutes. This allows the gluten to relax, making the dough easier to roll.
⏱️ 30 min - 8
Remove the rested dough from the bag and place it on a lightly floured surface. Using a rolling pin, roll the dough out evenly until it is thin, about 2-3 mm thick. Aim for a rectangular or square shape.
⏱️ 5 min - 9
Lightly dust the rolled-out dough with flour, then fold it multiple times, like an accordion, into a compact block. This prevents the noodles from sticking together when cut.
⏱️ 2 min - 10
Using a sharp knife, cut the folded dough into strips of your desired udon noodle thickness, typically 3-5 mm wide.
⏱️ 3 min - 11
Gently separate the cut noodles and dust them lightly with additional flour if needed to prevent sticking.
⏱️ 2 min - 12
Bring a large pot of water to a rolling boil over high heat.
⏱️ 5 min - 13
Carefully add the fresh udon noodles to the boiling water. Stir gently to prevent them from sticking. Boil the noodles for approximately 20 minutes, or until they are tender yet still have a pleasant chew. The cooking time may vary based on the thickness of your noodles.
⏱️ 20 min - 14
Drain the cooked udon noodles and rinse briefly under cold water if serving cold, or serve immediately with your favorite broth or sauce.
⏱️ 1 min