Homemade Udon Noodles

Preparation info

  • Difficulty

    Easy

  • Makes

    450 g

Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

Making your own udon is no more difficult than making homemade pasta. If you have a standing electric mixer to knead the dough, it makes it particularly easy. Once you’ve made a batch, it can be refrigerated for later or even frozen. Use in a miso soup, the Yaki udon stir-fry or as a base for the Japanese vegetable miso curry.

Prep 30 minutes, plus 3–4 hours resting
Cook 5 minutes

Ingredients

  • 1 tbsp sea salt
  • 250 ml ( fl oz) warm water
  • 450 g (1 lb) ‘00’ fine flour or plain flour or half of each, plus extra

Method

To make the noodles, first dissolve the salt in the water. Place the flour in the bowl of an electric mixer fitted with a dough hook. With the motor on low speed, add the water and knead for 8–10 minutes or until the dough is soft and smooth. Add a tablespoon more of flour, if necessary, to help the bottom come unstuck if it seems wet.

Alternatively, to make by hand place the flour in a mound on your work surface, make a well in the centre and then pour the water in. Gradually incorporate the flour until the dough comes together, then knead for 8–10 minutes.

Place the dough in a zip lock bag or bowl covered tightly with plastic wrap. Stand at room temperature for 3–4 hours to rest.

To check if the dough is ready to use, make an indentation with your finger. If the dough bounces back, give it another hour and if it stays, it is ready to use. You can also make the dough and leave it covered in the refrigerator for 1 day. Bring back to room temperature before rolling out.

Cut the dough into four pieces. Using a rolling pin, roll out each piece of dough to a 5 mm (¼ inch) thick rectangle. Sprinkle both sides with flour so it doesn’t stick.

Using a sharp knife, cut the rectangles into 5 mm (¼ inch) wide strips. Untangle the noodles, grasping 10 or so strands, and then roll into a nest on the floured surface. Sprinkle with more flour.

Keep the noodles covered with a tea towel until ready to cook.