Go Back
+ servings
a hand holding raw homemade udon noodles
Print Pin
5 from 1 vote

Homemade Udon Noodles

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!
Course Main Course
Cuisine Japanese
Keyword Homemade Udon Noodles, Japanese Noodle Recipe, Noodles from scratch
Prep Time 30 minutes
Cook Time 10 minutes
Dough Resting Time 1 hour
Total Time 40 minutes
Servings 2
Calories 370kcal
Author Aline Cueni



  • 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!


  • 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!


Calories: 370kcal | Carbohydrates: 79g | Protein: 13g | Fat: 2g | Sodium: 1943mg | Potassium: 363mg | Fiber: 10g | Calcium: 34mg | Iron: 3.6mg