These chewy Japanese wheat-based noodles are often served with hot broth as a soup or stir-fried. Or, simply cook and serve with soy sauce and mirin, and garnish with chopped scallions and shaved nori.
Chef's notes
Note: These noodles are excellent as leftovers and they freeze well. To freezer, form small piles or 'nests' on a plate or sheet pan (portion size), and place in freezer. Once piles are frozen, store them in ziplock bags. Add frozen noodles directly to hot water or soup to cook for a quick meal.
Steps
1
Preparing the Dough
Ingredients
2 3/4 cups AP flour
1 1/2 tsp sea salt
3/4 cup warm water
1/3 cup corn, tapioca starch, or potato starch for dusting
To prepare the dough, in a bowl, dissolve the sea salt in warm water. In a separate mixing bowl, add the flour.
Next, make a well in the flour bowl and pour about 1/2 of the water into the well. Mix with both hands and all fingers, scraping the bottom of the bowl as you mix until the water is incorporated.
At this point, add about 1/2 of the remaining water and continue to mix until the dough begins to separate into strands. Finally, add the rest of the water and mix and squeeze the dough together until it binds into a ball. The dough will not be smooth at this point but will begin to show elasticity. Let the dough rest in the bowl for 30 minutes.
2
Kneading the Dough
To knead the dough, on the countertop, sprinkle on a bit of the starch, just enough to prevent the dough from sticking. Remove the dough from the bowl and place on the lightly–dusted counter. Knead until very smooth and shiny, about 8 to 10 minutes. At this point, form the dough into a tight ball. Place the dough ball into a clean bowl, cover with a cloth or plastic wrap and allow to rest for 2 to 3 hours before rolling.
3
Rolling Out the Dough & Cutting the Noodles
To roll out the dough, sprinkle some starch on the counter and roll out until the dough is 1/8 inch thick. Note that the noodles will expand when they cook.
Before cutting the noodles, sprinkle the dough lightly again with starch and spread over the entire dough surface. Grasp the far edge of the dough and fold it in half toward you to meet the close edge. Sprinkle and spread some more starch and bring the far edge toward you again, folding in half a second time. Spread some more starch on the top and let the dough rest for another 30 minutes.
Once the dough has rested, apply a slightly heavier amount of starch on top and some additional starch on the counter. This will help make sure the noodles do not stick together when cutting.
With a sharp chef’s or similar large knife, begin cutting the dough crosswise into noodles 1/8 inch wide. After cutting the noodles, separate to prevent them from sticking together, using more starch as needed.
Set the noodles aside on a dusted counter or tray until ready to cook. Or store in an air-tight container in the refrigerator for up to about 3 days or in the freezer for up to a month.
4
Cooking the Noodles
Cook the noodles in boiling water (no salt added), stirring occasionally. The total cook time is about 7-10 minutes. Test for doneness before removing from water. Lift them out with a spider, place them in a bowl, and rinse under cold water to remove excess starch. Strain and hold for service.
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I love udon and can't wait to try this! Could I store the cooked noodles in the fridge to use throughout the week? If so, how long will they keep? Long shot, but could I freeze them?
Yes, you can cook them and keep them in the refrigerator for about 3 days. And, yes, you can freeze them (both raw and cooked) but it will impact the cooking time and texture. If raw, make sure the noodles are separated before freezing - you don't want a frozen dough clump. Enjoy!
Could I let the dough rest overnight in the refrigerator and then take it out a few hours before I start rolling to ensure it comes to room temperature?
Yes, make adjustments to salt, as needed. But know that salt has the affect of enhancing the strength of gluten (this chewiness is characteristic of udon), and some of it will be drawn out during cooking.
See the following: http://vegetarianandhealth.blogspot.com/2008/11/udon-noodles-from-scratch.html AND http://www.eisforeat.com/2012/02/u-is-for-udon-noodle-soup-guest-post.html
Is it possible to make the dough with Whole Wheat or Buckwheat flour?
I would prefer to use Whole Wheat flour since enriched flour has synthetic vitamins. Nutrients and fiber is removed from enriched flour. Thanks
Hello there Robert, You can certainly use other flours with this recipe. With the two flours, you have listed you will need to add more water to achieve the same results. Also, know that it will stray from udon in the traditional sense. Enjoy your wonderful noodles.
Hi Rae! You can definitely make this dough in advance and refrigerate it. Give the dough a little time out of the fridge before you roll it so that it will be easier to handle. Lauren
Try this Terraki sauce with your noodles at Nora Cooks: https://www.noracooks.com/vegan-teriyaki-noodle-bowls/ or try my favorite noodle soup broth with your noodles at Forks Over Knives: https://www.forksoverknives.com/recipes/vegan-soups-stews/quick-easy-vegan-noodle-soup/ Find more noodle soup ideas in the search bar at Forks Over Knives. Hope that's helpful.
*Highlight the links and then copy and paste in your selected browser.
Hello. This looks amazing. I am about to make this today and I noticed there is one step in the written recipe that is different from what the video says. At the end of the dough mixing step it reads, “The dough will not be smooth at this point but will begin to show elasticity. Let the dough rest in the bowl for 30 minutes.” But in the video, this 30 minute resting period is not mentioned and they go right into kneading.
What should we do after mixing? Let it rest for 39 minutes or no rest?
Thank you!
Hi Stacey, after mixing the ingredients, sometimes the dough is tight and needs to rest prior to kneading. And, at other times, the dough feels pliable and is receptive to kneading. With practice, you'll get to know the dough and the gluten development and whether the dough can be kneaded immediately or after a rest.
Ken R • Rouxbe Staff •Yes, you can cook them and keep them in the refrigerator for about 3 days. And, yes, you can freeze them (both raw and cooked) but it will impact the cooking time and texture. If raw, make sure the noodles are separated before freezing - you don't want a frozen dough clump. Enjoy!
Kalyn S •Could I let the dough rest overnight in the refrigerator and then take it out a few hours before I start rolling to ensure it comes to room temperature?
Diana S •Hello, The dough I prepared didn't necessarily rise is that alright? It expanded, is that ok? is it prepared to be rolled out?
Eric W • Rouxbe Staff •Sounds like it is good to go! This isn't a yeasted dough, so it will not rise. It just needs to rest so it's easier to roll out.
Bobbe D •Can I reduce the amount of salt or eliminate for low sodium diet? How would that affect the texture?
Kerstin K •Hi, do you have any ideas how I can make glutenfree udon? Glutenfree bread flour with 1/2 tsp Xanthan perhaps? What do you think?
Lisa L •Do the noodles need to be rolled and cut by hand or can I use my Kitchenaid Pasta attachment to do this?
Brian S •Hello there Lisa, I am sure you could use your Kitchenaid pasta attachment for this recipe. Have fun!
Robert M •Is it possible to make the dough with Whole Wheat or Buckwheat flour? I would prefer to use Whole Wheat flour since enriched flour has synthetic vitamins. Nutrients and fiber is removed from enriched flour. Thanks
Rae S •Hi there, I was wondering if I can make the dough ahead of time and let it rest overnight. Will it affect the elasticity of the dough?
Lauren L •Hi Rae! You can definitely make this dough in advance and refrigerate it. Give the dough a little time out of the fridge before you roll it so that it will be easier to handle. Lauren
Hannah F •Try this Terraki sauce with your noodles at Nora Cooks: https://www.noracooks.com/vegan-teriyaki-noodle-bowls/ or try my favorite noodle soup broth with your noodles at Forks Over Knives: https://www.forksoverknives.com/recipes/vegan-soups-stews/quick-easy-vegan-noodle-soup/ Find more noodle soup ideas in the search bar at Forks Over Knives. Hope that's helpful. *Highlight the links and then copy and paste in your selected browser.
Stacey D •Hello. This looks amazing. I am about to make this today and I noticed there is one step in the written recipe that is different from what the video says. At the end of the dough mixing step it reads, “The dough will not be smooth at this point but will begin to show elasticity. Let the dough rest in the bowl for 30 minutes.” But in the video, this 30 minute resting period is not mentioned and they go right into kneading. What should we do after mixing? Let it rest for 39 minutes or no rest? Thank you!