How to Cook Homemade Udon Noodles
Udon noodles, often used in Asian cuisine, are sold in most grocery stores in dried form. However, you can easily and relatively quickly make fresh udon noodles to compliment your recipes. Often served in soup, the thick, square-edged noodles also make a great snack when dipped in sesame or soba sauce. Best of all, you do not need a pasta maker to prepare and cook homemade udon noodles. Does this Spark an idea?
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Things You'll Need
- Wheat flour
- Medium-sized bowl
- Salt
- Plastic wrap
- Cutting board
- Rolling pin
- Sharp knife
- Large pot
- Strainer
Instructions
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1
Add 2½ cups of wheat flour to a medium-sized bowl. Dissolve one flat teaspoon of salt in 2/3 of a cup of water. Pour the salt water over the flour to wet it, and knead the mixture using your hands.
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2
Wrap the udon noodle dough in plastic wrap and flatten. Allow the dough to set for approximately two to three hours.
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3
Sprinkle some flour on a cutting board, unwrap the dough and place it on top of the floured cutting board. Use a rolling pin to spread the dough out so that it is 1/8 inch thick. Pat some flour over the top of the dough with your hands and fold the dough in half. Cut the folded dough into 1/8-inch-wide strips using a sharp knife.
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4
Bring a large pot of water to a boil on the stove. Add the udon noodles to the boiling water and allow the noodles to cook for approximately 7 to 10 minutes or until al dente (chewy).
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5
Place a strainer in your kitchen sink and strain the udon noodles. Rinse the noodles under cold water to remove the starchiness. Serve.
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Tips & Warnings
Traditional udon noodles contain wheat flour. You can substitute buckwheat flour to make somen noodles, another type of udon noodle.
Do not add salt to the boiling water. The udon noodle recipe already contains salt. Adding salt to the water could make the meal too salty.
