Homemade Udon Noodle Recipe

Method5 steps

1. 1

   Step 1: Stir the salt (1 Tbsp) into the warm water (1 cup) until fully dissolved.

   Uses 1 cup warm water · 1 Tbsp salt

2. 2

   Step 2: Put the prepared salt water and the 14 ounces flour into a stand-mixer bowl. Mix with a dough hook at medium speed for about 5 minutes. Wrap the dough and refrigerate for at least 3 hours, preferably overnight. The timer covers the minimum refrigerator rest, after mixing.

   Minimum udon refrigerator rest · 180 minUses Prepared salt water · 14 oz all purpose flour

3. 3

   Step 3: Let the chilled dough return to room temperature. Put it into a strong one-gallon freezer bag, leaving the bag partly open for air to escape. On a clean floor surface, step on the bag to flatten the dough until it spreads across the bag. Remove the dough and fold it in half twice into a smaller square. Repeat the bag kneading and folding twice more, for three cycles in total. Shape into a ball, cover and rest for 20 minutes. The timer covers this final rest.

   Final udon dough rest · 20 minUses Refrigerator-rested udon dough

4. 4

   Step 4: Roll the rested dough to about 3 mm thick, aiming for a sheet about 50 × 35 cm. Dust the work surface and dough generously with the extra flour to prevent sticking. Fold into three layers and cut across the folds into strips about 3 mm wide, then separate the noodles.

   Uses Kneaded and rested udon dough · Extra all-purpose flour for dusting, amount as needed

5. 5

   Step 5: Bring a large pot of water to a boil. Add the cut noodles and boil for 10–15 minutes, until cooked through with a firm, chewy texture. Drain and rinse the cooked noodles with fresh water. The batch makes four portions of plain noodles for use in your chosen udon dish.

   Boil fresh udon noodles · 13 minUses Plenty of water for boiling the noodles, amount unspecified · Cut fresh udon noodles · Water for rinsing cooked noodles, amount as needed