Easy Handmade Udon Noodles. Find Deals on Japanese Udon Noodles in Pantry Staples on Amazon. Homemade Udon Noodles (手打ちうどん) Udon is a thick Japanese noodle made with all-purpose flour, salt, and water. While there's nothing complicated about the ingredients, the technique to produce uniform noodles with a slick bouncy texture can take some practice.

Making udon noodles is a simple process. You start by mixing wheat flour (I use a combination of bread flour and all-purpose flour), water and salt in a bowl. The dough at this point is very rough and shaggy. You can cook Easy Handmade Udon Noodles using 4 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Easy Handmade Udon Noodles

It's 150 grams of Cake flour.
It's 150 grams of Bread (strong) flour.
You need 3 tsp of Salt.
Prepare 150 ml of Water.

Then you begin to knead the dough by hand. To Cook Homemade Udon Noodles: Bring a large pot of water to boil and prepare a large bowl of icy water. To cook the handmade udon noodles, fill a large pot with eight cups of water and bring to a boil. Add in about two teaspoons of salt and stir to dissolve.

Easy Handmade Udon Noodles step by step

Combine the flours and the salt. Mix and knead in the water little by little. It will be very dry at first, but it will gradually form a ball..
When a ball of dough is formed, put it into a sturdy and large nylong bag. Sandwich the bag between newspapers, and step on the dough over the paper. When the dough is flattened, take it out of the bag, fold it over, put it back in the bag and step on it again. Continue for 20 minutes..
Form the dough into a ball again, wrap in plastic wrap and rest at room temperature for 1 to 2 hours..
Take the dough out of the plastic wrap and cut it up into single sized portions. Flour the cutting board, rolling pin, your hands and the dough balls with flour or katakuriko, and roll out each portion of dough with the rolling pin..
Fold the rolled out dough into thirds, and slice into evenly sized noodles. Dust the cut dough with flour or katakuriko as soon as it's cut to prevent it from sticking, and loosen the noodles..
This is how the noodles look after being cut and dusted with flour. If you want to store the noodles, wrap each portion in plastic wrap and refrigerator. It will keep for about 3 days..
Bring plenty of water to a boil in a pot. Put in the udon noodles while pulling them apart, and cook them for about 10 minutes. Make sure the water doesn't boil over..
Drain the noodles into a colander, cool them well in cold water, and they're done! You can use the noodles as-is to eat cold dipped into a dipping sauce or in other cold noodle dishes. To serve in a hot udon noodle dish, warm them up in boiling water..

Udon noodles are thick and have such a wonderful and unique taste. The best part is that it's super simple to make fresh udon noodles at home. All you need is three ingredients: flour, water, and salt. Plus, homemade noodles do taste so much better than the store-bought version. Traditionally, homemade udon noodles involve an uncommon step in making noodles: foot-stomping.