The rubbery texture of Udon Noodles is created by gluten, that’s why high-gluten Flour is used to make Udon Noodles. If you are gluten intolerant, you can’t enjoy Udon Noodles, but you don’t have to give up. These Udon Noodles are made with store-bought Gluten-Free Plain Flour, that is a mix of Rice Flour and Starch. The texture is not disappointing. It’s quick and easy to make.

Makes

2 Servings

Ingredients

1 cup (about 150g) Gluten-Free Plain Flour
*Note: It should be a mix of Rice Flour and Starch (Maize, Tapioca, etc.). I used White Wings Gluten Free Plain Flour.
1 teaspoon Salt
100ml (100g) Boiling Water *plus extra as required
*Note: Hot Water doesn’t work. Use Boiling Water.
Potato Starch for dusting the work surface *OR use Gluten-Free Plain Flour

Method
  1. Combine Gluten-Free Plain Flour and Salt in a mixing bowl. Carefully add Boiling Water and quickly stir with chopsticks or a spatula until combined. If too dry, add extra Boiling Water, but add only a very small amount at a time. Then knead very well until soft and smooth.
  2. *Note: If you wait until the dough is cooled, wrap it with plastic food wrap and set it aside, but you don’t have to wait.
  3. Dust a flat surface with Potato Starch (OR Gluten-Free Plain Flour), roll the dough into a 3-4mm thick rectangular shape.
  4. Slice it into 3-4mm wide noodles. I used a pizza cutter and a ruler.

  5. 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. *Note: DO NOT add salt to the water as the noodles are salted.
  6. Enjoy Udon Noodles as you like. Today I made ‘Udon Soup’ and added some stir-fried Pork.
  7. *Note: Wheat Flour version ‘Easy Home-Made Udon’ recipe can be found here.