Homemade Udon Noodles
A recipe for Homemade Udon Noodles! These thick and springy Japanese noodles come together with only flour and salt water with no specialty equipment needed.
Servings 3 -4 Servings
Ingredients
- 3 cups (375 grams) all-purpose flour
- 1 cup (237 milliliters) water plus up to 1/4 cup (60 milliliters) more as needed
- 1 tablespoon (15 grams) salt
- Cornstarch or potato starch for dusting
Instructions
- Place the flour in a large bowl.
- In a small bowl, whisk together the water and salt until the salt is dissolved.
- Slowly pour the water into the flour, mixing with your hand, to bring together the dough. If needed, slowly add up to 1/4 cup (60 milliliters) more water.
- Knead the mixture briefly to form into a smooth ball and place into a large plastic bag. Push any air out of the bag and allow to rest at room temperature for 30 minutes.
- After 30 minutes, press any air out of the bag and seal tightly. Wrap the bag in a large clean kitchen towel and place on the ground. Knead the ball of dough with your feet until smooth and completely flattened in the bag (this usually takes 30-40 steps).
- Gently remove the flattened dough from the bag and form back into a ball. Place back into the bag, seal, and repeat stepping on it until flattened. Remove and form into a ball for a third time. Press with your feet again until flattened. At this point, the dough should be completely smooth and silky to touch.
- Form the dough back into a ball, place back in the bag, push out any air, close, and allow to rest at room temperature for 3 hours.
- Dust a large work surface with cornstarch. Remove the dough from the bag and place on the work surface. Dust the top of the dough with cornstarch.
- Roll the dough into a large square about 1/8 inch (3 mm) thick. Dust the top with a layer of cornstarch. Fold the dough into thirds.
- Use a sharp knife to cut the folded dough into strips about 1/8 inch (3 mm) thick. Shake gently to separate, coating with more cornstarch if needed.
- Arrange the cut noodles into serving-size bundles and arrange on a cornstarch-dusted, parchment-lined baking sheet.
- Either cook the noodles immediately in a large pot of water (DO NOT ADD SALT) or freeze until solid, then place in a freezer-safe bag and store in the freezer for up to a month.
- Cook the noodles at a low boil until tender with a chewy, springy texture, about 10-12 minutes. Drain and rinse well with cold water to remove any excess starch.
- Serve immediately with desired dipping sauce, in soup, or prepare in a stir-fry.