Udon noodles are one of my favorite noodles. I usually buy frozen in asian stores but they are actually not too difficult to make from scratch with just flour, water, and salt. The dough is 50% hydration and 2% salt so you can use 500g flour, 250g, water and 10g salt. I think because of the low hydration the salt is added to the water instead of the flour. Traditionally the dough kneaded with feet instead of hands since it is a low hydration and the kneading would be difficult with hands. You can adjust thickness when cutting but it does expand a little when cooking.
video on youtube
Ingredients
- 500g flour
- 250g warm water
- 10g kosher salt
Steps
- measure flour in large bowl
- salt to warm water
- mix in slowly to flour until encorporates
- let sit covered for 30m
- put in fridge for few hours or overnight
- will heavy rolling pin roll into into approximate rectangle until about 1/4 inch thick
- fold in half long way
- slice with sharp knife, coating with floating so does not stick
- boil in large pot for water for 10m
- rinse with cold water
- can stir fry with a sauce
