The north east is fighting their way through the snow. Me? I’m huddle on top of my hill, sipping coffee, listing to music and trying to decide what to make my husband for his birthday. I’m also dreaming of these udon noodles.
To be honest, I’ve never had store-bought udon. At least, not that I can remember, and with how simple these are to make, I probably never will. There is just no need. If you can stir together flour and water, know how to use a rolling-pin and a knife, you can make these noodles. It’s really just that simple.
The hardest part of this recipe is the wait time, but it’s also the most important part. You need to let this dough rest for four hours. It gives the flour plenty of time to hydrate, and the gluten plenty of time to relax. It also makes it easier to roll out.
There is very little kneading too which is a plus for me. I basically just needed it long enough to make sure everything was pulled together. The dough will be soft and slightly tacky, but shouldn’t stick to your board. It’s then wrapped tightly in plastic wrap, covered in a towel and allowed to rest.
When you’re ready to make the noodles, unwrap the dough and divide into four pieces. This makes it much easier to handle and roll out as well as cut down on the space you need.
On a floured board, roll the dough out to just under a 1/4 inch thick, turning every so often by 90 degrees in order to roll out a rectangle shape. Dust lightly with flour and fold the longer in half a couple of times to make it easier to cut though.
With a sharp knife, cut into 1/4 inch strips. Don’t worry about being perfect. That’s the best part about homemade noodles. They are rustic, tasty and beautiful.
After cutting, gently toss the noodles to separate, or undo each strand by hand, then toss gently again with a bit of flour to prevent them from sticking together.
Continue with the other three pieces until you have a beautiful pile of noodles. Cook immediately in a large pot of salted water until tender, but not mushy. Drain and either rinse with cold water to remove excess starch, and add to your favorite broth or other dish.
It’s important to note that you should always cook these noodles separate from whatever dish they are going to end up in. Homemade Udon are super starchy and should always be cooked separately.
As always I would love to know your thoughts on this dish. If you make this dish, let me know! Post your picture to Instagram and tag me @MosesFamilyTable
- 4 c all purpose flour
- 1 1/2 tsp sea salt
- 1 c warm water
- In a large bowl, stir together the flour and the salt.
- Add in the warm water and stir together until combined.
- Turn onto a board and knead until most, if not all the flour has been fully incorporated. The dough should be slightly tacky.
- Wrap tightly with plastic wrap and cover in a kitchen towel.
- Set aside for 4 hours to rest and hydrate.
- On a lightly floured board, divide into 4 pieces and roll each into a rectangle slightly less than 1/4 inch thick.
- Dust with flour and fold the long side over a couple times to make it easier to cut through.
- Cut into stripes roughly 1/4 inch wide.
- Toss gently to separate, then toss with flour to prevent sticking.
- Continue with the remaining 3 pieces.
- Cook immediately in a large pot of salted boiling water until tender, but not mushy.
- Drain and rinse, or add to your favorite broth or dish.
- These noodles are super starchy and should always be cooked separately.