Homemade udon noodles

1 Aug 2017

 

If you've ever made pasta, making udon is just as easy.

 

You can freeze this for later and make stirfrys on a weeknight or eat straight away. I like to have mine in a dashi/soy/mirin broth with an onsen egg and spring onions. Yum, plain and simple.

Ingredients

 

Dough

3/4 cup plain flour

1/3 cup cornflour

warm water

1 1/2 tsp sea salt  

Dough 

 

Sift the dry ingredients into a second bowl and slowly dribble warm water while mixing with your hand until you get a sand-like mixture.

 

Slowly add more warm water until the dough begins to separate into strands, then more until it comes into a ball. The dough will not be smooth at this point, leave to rest in the bowl for 30 minutes.

 

After resting, knead the dough until very smooth and shiny, either by hand or using a stand mixer (stand mixer is what I did and let it run for 10 minutes). The more you work the dough, the chewier the noodles will be, which is what you want.

 

Once the dough is smooth, form it into a tight ball and place into a zip lock bag and rest for a further 3 to 4 hours.

After the second rest, you're ready to make the noodles. Sprinkle your work surface with flour and place the dough onto it. Roll out to 5mm thickness.

 

Sprinkle the dough with more flour, then fold the dough in half, sprinkle with more flour and fold in half again. With a sharp knife, cut the dough crosswise into noodles about about 5mm wide. Separate the noodles to prevent them sticking together.

To Cook
 

Bring a large pot of salted water to a boil. Add the noodles and cook until they float and increase in size, about 3 minutes. Test and eat one to make sure it's cooked all the way through.

 

Once you're happy, drain and rinse under a tap with cold water.

 

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© Susan Hardjono 2020