How to Make Udon Noodles
Udon noodles are the wide wheat noodles used in Japanese cooking that are often served in a broth. You can buy them at natural food stores or Japanese specialty markets, but you can also make fresh noodles at home by using any kind of wheat flour. This recipe serves four. Does this Spark an idea?
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Instructions
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The flour
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1
Put 2 1/2 cups of wheat flour in a bowl.
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2
In another bowl, mix 1 teaspoon of salt into 2/3 cups of water.
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3
Mix salted water into the flour using your hands.
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4
Knead the dough, using the heel of your hands to break down the gluten.
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5
Wrap the dough in plastic wrap and let it rest for two to three hours.
Flatten the dough
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6
Sprinkle flour on a countertop or cutting board. Flatten the dough by pushing the dough outward---do not roll it---until it is one-eighth of an inch thick.
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7
Cut the dough into thin strips that are less than one-fourth of an inch wide, using a sharp knife
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8
Cook the udon in salted water for six to seven minutes. Cooking time will depend on the thickness of the noodles.
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1
Tips & Warnings
You can use any wheat flour for this recipe, but non-bleached white flour is preferable to bleached, enriched flour.
Cook homemade udon immediately so that they don't stick to each other or dry out.
Udon are not the same as whole-wheat noodles, which are called soba, or buckwheat noodles.
