Easy, no fail Handmade Udon 

Vegan, Preservative Free, Thick, Firm and Chewy Homemade Fresh Noodles

Udon is a very popular wheat noodle enjoyed for lunch and dinner in Japan and loved worldwide. It is mostly eaten hot but also cold dipped in sauce or in a salad.

Frozen and dry udon noodles are sold at many Asian and Western supermarkets. However, many contain chemicals and preservatives for a long shelf life. Homemade udon simply tastes better! We have perfected this recipe with very simple ingredients and really a no fail method for delicious noodles. When you try these homemade fresh noodles, you’d wonder what you’ve been eating so far. It’s thick, firm and chewy texture is the reason why you’d want to make lots and freeze them!

Traditionally, you knead the dough with your feet. This really is the key to hearty noodles. Although, if you can’t wrap your head around stepping on your bag of dough, you can use your hands but make sure you give it your all! The resting time of the dough, and kneading efforts are worth it and are important steps of making great noodles. Some noodles may be thicker, longer and not perfect at first but not to worry, it won’t change the delicious texture or taste.
Please arrange your dish with your favorite toppings such as green onion, nori, sesame seeds, tempura, or try adding greens and fresh veggies and enjoy as a summer salad!

Makes about 2 servings

Prep/Cook time: 2 hours includes resting dough

Ingredients

• 1 1/2 c Flour
• 1/2 c Rice Flour
• 2 tsp Salt
• 150ml Warm water
• Approximately 1/2c Cornstarch for rolling out dough (flour is fine too)

Directions

1. Mix flour, rice flour together in a bowl
2. Let salt dissolve in warm water and mix in dry ingredients with a wooden spoon or in a stand up mixer with a dough hook.
3. Once dough is combined, start kneading dough with your hands (about 5 minutes)
4. Cover in room temperature and let the dough rest for about 1 hour
5. Put in a large ziplock leaving it partially open for air to escape, place on clean floor and knead by stepping on the bag of dough until it spreads out in the bag, fold the dough inside the bag and repeat for about 10-20 minutes.
6. Once dough feels smooth and elastic like an earlobe, cover and let it rest for about 20 minutes in room temperature
7. Roll dough out to 3mm or 1/8″ thickness on a clean surface dusted with cornstarch so it doesn’t stick
8. Fold dough into 3 layers and cut into strips of about 3mm (1/8″) width (if you prefer thicker or thinner, adjust to taste here)
9. Immediately after cutting the noodles, separate them with flour or cornstarch to avoid sticking
10. Boil a big pot of water and cook noodles for about 10 minutes
11. Strain and run cold water through so that it stops the cooking process and prevents noodles from over cooking

Ingredients for soup base

• 800ml Water
• 1 piece of 3″ dried Sea Kelp (or dashi granules)
• 1~2 tbsp Tamari shoyu
• 1 tbsp Mirin (optional)

Directions for soup base

1. Place sea kelp and water in a pot, bring to a boil and then simmer for 5-10 minutes
2. Add mirin and Tamari shoyu and simmer for 1 more minute
3. Pour over fresh udon noodles and enjoy!

*Tip-if you prefer extra hot noodles, heat them up in the soup before serving

Make sure to take a look at our other noodle recipes: Soy Miso Ramen and Soba Salad