Freshly cooked home-made Udon Noodles have great rubbery and chewy textures as Udon should do. The reason why I don’t make it very often is because the dough is very stiff and I have to knead with feet. (See how it can be done here.) I tried to make slightly softer dough that I can knead with hand, and the result was good enough. Now, home-made Udon is easy to make.
1/2 cup Bread Flour
1/2 cup Plain Flour *plus extra for kneading
1 teaspoon Salt
Potato Starch OR Corn Starch Flour for rolling the dough
- Mix Salt and Water.
- Combine Bread Flour and Plain Flour in a mixing bowl, add the salted water, and mix well to form a dough, that would be rather soft. Udon dough is usually very stiff. Knead, gradually adding extra Plain Flour as required, until the dough is smooth and as firm as you can knead with your hand.
- Wrap the dough with plastic food wrap and allow to rest for a few hours, OR at least 1 hour.
- Flour a flat surface with Potato Starch (OR Corn Starch), roll the dough into a rectangular shape and 3-4mm thick, adding extra Potato Starch as required. Then fold it into thirds and slice it into 3-4mm noodles.
- Cook the noodles in plenty of boiling water for about 6 to 8 minutes or until cooked to the firmness you like, depending on the thickness of the noodles. Then enjoy as you like. Today I made ‘Curry Udon’.
- *Note: Proper home-made Udon recipe can be found here.