Udon Noodles

Homemade udon noodles - recipe with photo, Japanese cuisine
Rating: 4.3 Votes: 26
Cooking Time:
1 hour
Recipe Yield:
4 servings
Medium recipe

Homemade udon noodles - a Japanese recipe, udon - thick wheat noodles, is the most ancient type of Japanese noodles. Only in Japan it can be tasted freshly prepared, in other countries it is supplied dried or frozen.

Recipe Ingredients

Wheat Flour 225 g
Water 150 ml
Salt 1 tbsp

Cooking Recipe

For homemade udon noodles according to the recipe of Japanese cuisine, dissolve salt in water, pour water into the sifted flour and knead a stiff dough. The dough should be tender and at the same time cool. After kneading, cover the dough with a damp cloth and leave for 2 hours.

After the time has elapsed, roll out the dough into a layer 3 mm thick. Sprinkle the dough with flour and fold a third of the dough to the middle, then turn over and fold the remaining third to the middle. If you look at the dough from the end, it should have the shape of the letter S. Fold the dough in half lengthwise and cut into strips 3 mm wide. Separate the noodle strips from each other.

Boil a large amount of water in a deep saucepan, add udon and cook for 25-30 minutes, every time the water starts to boil, add cold water. Cook until the udon noodles are completely cooked through, but still slightly firm. Throw the finished noodles on a sieve and rinse under running cold water.

Boiled udon noodles can be added to soup or warmed up by dipping in boiling water for a while, and then put on a sieve and served with dipping sauce. After cutting, udon noodles can be transferred to a bag and frozen. Frozen noodles cook twice as fast as freshly cooked noodles.