Homemade Udon Noodles Recipe
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Ingredients: |
Ingredients: - 5 cups (600 grams) all-purpose flour, sifted, plus more for dusting
- 1 tablespoon plus 1 teaspoon kosher salt
- 1 1/4 to 1 1/2 cups water 300 grams
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Directions: |
Directions:To make Homemade Udon Noodles:
- In a large mixing bowl, combine flour and salt. Add 1 1/4 cups water. Use hands to mix until dough starts to come together in a few large lumps. Firmly press and knead the dough, incorporating any loose flour until there is none left. If necessary, add a little more water, 1 tablespoon at a time, until you can incorporate all of the flour.
- Lightly dust work surface with flour. Knead dough (folding and firmly pressing with your palm, folding and pressing forcefully) until dough looks and feels fairly smooth, about 5 minutes. Form dough into ball, wrap in plastic wrap, and let rest at room temperature for 1-5 hours.
- On a lightly floured surface with ample room, knead it again for a few minutes. Divide dough into 4 equal-sized balls. Dust each ball with flour and cover with plastic wrap until ready to roll out.
- Use rolling pin to roll out the dough, occasionally rotating the dough 90 degrees and lightly using with flour if it threatens to stick to the pin, until just between 1/8" to under 1/4" thick. If the dough is too difficult to roll out, cover with plastic wrap, let rest for 10 minutes, and then resume. This rest allows the gluten to relax and makes it easier to roll out. You can also use a pasta machine to roll out the dough. If you do want to use your pasta machine, I would keep it thick. I started on 1 and stopped at 3. I used the fettuccine cutter to cut the noodles. (i.e. stop at setting 3 on the kitchenaid pasta attachment) and use the fettuccine cutter.
- Fold the sheet of dough into thirds (like a letter fold) and then slice widthwise into approximately 1/8" thick noodles. Gently separate the noodles and toss them with a little bit of flour, just so they don't stick together. Cook right away.
- Wrap single portions of the dough in plastic wrap and store in the freezer (150g if you’re neurotic like me and weight it out). Or better yet, make this. The boiling time will depend on the thickness of your noodles and can really vary so start checking around 3 minutes
To Cook Homemade Udon Noodles:
- Bring a large pot of water to boil and prepare a large bowl of icy water. Add noodles to boiling water, stirring frequently and adding 1/4 cup fresh water if the water threatens to bubble over, until they are fully cooked but not mushy, 7-12 minutes (depends on how thick your noodles are). Unlike Italian pasta, Japanese noodles shouldn't be al-dente, but don't let them get mushy.)
- Drain noodles, transfer to icy water. Briefly and gently rub the noodles with hands to remove some of the starch. Drain from cold water. |
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Notes: |
Personal
Notes: https://steamykitchen.com/43189-homemade-udon-noodle-recipe-morimoto.html
What is the worst dish you have ever made? For me, it was udon noodles with peanut sauce that I attempted to cook for Amanda's graduation dinner on Dec 19, 2021. I was to lazy to make these noodles like I had in the past, so I bought them fresh from an Asian market in Grand Rapids. I didn't know how to cook the fresh noodles and wound up turning them into a gelatinous mess that I should have thrown out but chose to serve instead - big mistake!
I have made these noodles at home previously and they are delicious.
If the dough is too hard and stiff to roll out, cover dough with plastic wrap, let sit for at least 10 minutes and let the dough relax.
Try using your hand-crank pasta maker or KitchenAid attachment to roll out to desired thickness, which is just under 1/8″ thick.
After rolling out to desired thickness, fold sheet into thirds, then let it rest for a few minutes before slicing by hand. Hand-slicing the noodles gives a more homemade feel,
I separated the dough into 4 balls, this made it easier to roll out, instead of dealing with a massive mound of dough!
Fresh udon takes a little longer to cook than fresh Italian pasta. Let it cook 7-12 minutes in gentle simmer. Cooking time really depends on how thick your noodles are. Check at the 7 minute mark and adjust. The udon should be soft but not mushy.
After cooking noodles immediately dunk them in a ice bath. This will help remove excess starch, stop cooking and bring more “bounce” to the noodles.
If you are serving the noodles in a soup, cook the noodles separately from the broth. Meaning, don’t try to cook the udon noodles in the broth itself. Too much starch will be released in cooking process.
The broth for udon noodles soup is simple. Start with the basic recipe, and add vegetables, seafood and meats as you please.
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