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Let me show you how to make this traditional Japanese homemade udon noodle recipe with step-by-step introductions. Udon noodles
Udon noodles are one of the most traditional Japanese noodles, which can be enjoyed in a ramen or stir-fry. What are homemade udon noodles made of? Flour, water, and salt. Only 3 ingredients, that’s it!
Homemade Udon Noodle Recipe
For this recipe, I used my kitchen machine, which makes the homemade noodles life more enjoyable. Not only can a kitchen machine knead your dough, but most of them also come with a pasta roller attachment, which makes it quite easy to roll out your noodle dough evenly and very thin.
Once you rolled out your homemade udon noodle dough, you only have to cut it and cook it in boiling water. If you don’t eat all at once, freeze the rest for up to a few weeks.
To avoid ending up with the noodles sticking together, it’s essential to work with cornstarch. Coat your hands and your dough with it. Here in Europe we always work with flour to prevent dough from sticking to something, but I have experiences that the Japanese culture uses cornstarch for this purpose. I have to admit that I really like this practice as it works great. Most of the cornstarch will end up in the boiling water anyway and doesn’t incorporate with the noodle dough.
How To Make Homemade Udon Noodles
- Make a smooth dough with flour, water, and salt.
- Roll out your dough to ∼3mm/1/8inch using a pasta roller and fold like an accordion.
- Cut into thin noodles.
- Cover your hands with cornstarch and separate them carefully
- Cook your udon noodles for 10 minutes in boiling water.
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- 200 g (1.6 cups) pastry flour , (type 405)
- 110 g (0.44 cups) water, lukewarm
- 10 g (2 tsp) sea salt
- 2 tbsp (2 tbsp) cornstarch
- Dilute the sea salt in the lukewarm water. Add it with the flour to the bowl of your kitchen machine and knead at the lowest possible speed level for 5 minutes. Turn the speed level one up and knead for another 10 minutes until you have a smooth dough.
- Wrap the dough in a plastic foil and leave it to rest for one hour at room temperature.
- Attach the pasta roller to your kitchen machine. Divide the dough in two. Roll the dough twice through your pasta roller thickness number 0 (~ 4.8mm). Sprinkle with cornstarch and roll it twice through thickness number 2 (~3.3mm). Sprinkle with more cornstarch and fold it like an accordion.
- Using a sharp knife, cut the dough in ∼3mm thick noodles. Cover your hands with cornstarch and divide the noodles carefully, use more cornstarch if needed - you don't want your udon noodles to stick together.
- Repeat the same with the other half of the dough.
- Cook your udon noodles for 10 minutes in boiling water. Wash them afterward with cold water to remove excess starch. Your udon noodles are now ready to use for your favorite Japanese dish.
- Using cornstarch when rolling out and cutting your dough prevents the noodles from sticking together. It will wash away during cooking.
- You can freeze the udon noodles before cooking. Divide them into portions and freeze in a freezing bag. Cook them straight out of the freezer for 12 minutes in boiling water.
- The recipe is inspired by the Udon Noodles Recipe from the lovely Nami "Just One Cookbook". She has delicious Japanese recipes.
- Used Kenwood equipment for this recipe:
- Kenwood Chef Sense
- Dough Hook
- Pasta Roller