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Traditional Japanese Homemade Udon Noodles Recipe! Let me show you how to make your own udon noodles from scratch and use them for your favorite Asian dish!
Udon noodles are one of the most traditional Japanese noodles, which can be used in ramen or stir-fry. I love making this Udon Stir Fry Recipe with homemade udon noodles!
Udon noodles are thick and have such a wonderful and unique taste. The best part is that it’s super simple to make fresh udon noodles at home.
All you need is three ingredients: flour, water, and salt. Plus, homemade noodles do taste so much better than the store-bought version.
Trust me, this recipe is worth your time! And once you have made it, you will see it isn’t that difficult. Let me tell you that I never buy udon noodles in the supermarket, the quality is just not the same.
Do you see how beautiful and smooth those noodles look?
Tips For The Recipe
Kitchen Equipment: The easiest way to make noodles from scratch is if you have a stand mixer AND a pasta sheet roller at home!
You can knead the dough using your hands and roll it out using a rolling pin, but it is just not as efficient, and you might not achieve the same smoothness. Plus, it’s way more difficult to roll it out into a thin sheet using a rolling pin.
Cornstarch: Make sure to work with enough cornstarch. Cornstarch prevents the noodles from sticking, which can happen quite easily. But do not worry, you can never use too much of it. Once you cook your noodles, the cornstarch will be washed away!
If you bake a lot, you might be used to use flour to prevent your dough from sticking. The cornstarch takes on the same role as flour.
Freeze Udon Noodles: You can freeze the raw Udon noodles before cooking. Divide them into two portions and freeze them in a freezer bag. Cook them straight out of the freezer (without thawing first) for 12 minutes in boiling salt water and use for your preferred Asian recipe.
How To Make Homemade Udon Noodles
This step-by-step guide will help you along the way – definitely recommended if you’re a new cook!
The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.
- Make a smooth dough with flour, water, and salt. Use your stand mixer if you have one. Alternatively, you can knead it using your hands. Warp it with plastic wrap and rest the dough for one hour at room temperature.
- Roll out your dough to ∼1/8 inch thick (3mm) using a pasta sheet roller. Then, fold the dough like an accordion.
- Cut the dough in thick noodles, make sure to use a sharp knife. → Keep in mind that the noodles will thicken quite a bit more once cooked.
- Cover your hands with cornstarch and divide the noodles carefully. → This will prevent them from sticking while cooking.
- Bring a large pot with salted water to the boil, add the noodles, and cook them for 10 minutes in the boiling water. Drain and wash with cold water to remove excess cornstarch. Use them to make your favorite Asian Udon Noodles dish!
Use your homemade udon noodles to make this utterly tasty Udon Nooles Stir Fry with fresh shiitake mushrooms, broccoli, and sesame seeds!
More Asian Recipes You’ll Love:
- Homemade Gyoza Wrappers
- Dumplings with Tofu
- Homemade Sushi with Rice Paper
- Tofu Banh Mi Sandwich
- Vegan Thai Iced Tea
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Homemade Udon Noodles
Ingredients
- 1 ½ cup (200 g) all-purpose flour
- 3/8 cup + 1 tbsp (110 g) lukewarm water
- 2 tsp salt
- 2 tbsp cornstarch, or more
Instructions
- Mix all-purpose flour and salt in the bowl of your stand mixer. Pour in the lukewarm water and knead for 5 minutes at speed level one. Increase the speed to medium and knead for another 10 minutes until you have a smooth dough.
- Wrap the dough with plastic wrap and let it rest for one hour at room temperature.
- Attach the pasta roller to your stand mixer. Divide the dough, sprinkle with cornstarch, and roll it twice trough the pasta roller with the widest setting (number 0 | ~ 4.8mm). Sprinkle with more cornstarch, click the machine down a setting (number 1) and roll the dough through again. Repeat once with the setting number 2 (~3.3mm).
- Fold the rolled out dough like an accordion.
- Cut the dough in thick noodles, make sure to use a sharp knife. → Keep in mind that the noodles will thicken quite a bit once cooked.
- Cover your hands with cornstarch and divide the noodles carefully. → This will prevent them from sticking while cooking.
- Repeat with the second half of the doug.
- Cook the noodles for 10 minutes in boiling saltwater. Drain and wash with cold water to remove excess cornstarch. Use them to make your favorite Asian Udon Noodles dish! I love making this Udon Stir Fry Recipe!
Notes
- Don’t have a pasta roller? Roll out your dough using a rolling pin. But be aware this needs some patience as the dough isn’t as soft as you might be used from regular yeast dough!
- Cornstarch: This prevents your dough and noodles from sticking. Don’t worry, it will wash away during cooking.
- Freezing: You can freeze the raw Udon noodles before cooking. Divide them into two portions and freeze them in a freezer bag. Cook them straight out of the freezer (without thawing first) for 12 minutes in boiling salt water and use for your preferred Asian recipe.
- Keeps Fresh: For 2 days stored in the refrigerator.
- Credit: The recipe is inspired by the Udon Noodles Recipe from the lovely Nami “Just One Cookbook”. Make sure to check out her blog, she shares amazing Asian recipes!
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