Udon Noodles

mix

200g all purpose flour + 100g salted water

Using your fingertips in the motion of a whisk to evenly moisten all the flour and create moist little dough crumbs

Knead + Rest

Knead 4-5 minutes + rest 20 minutes

Bring the dough together using a motion similar to how you would massage someone’s shoulders. Knead the dough by stretching it away from yourself using the palm of your hands, and folding it back over itself again. Repeat this process for 2-3 minutes until the dough comes loosely together. Wrap the dough in plastic wrap and leave to rest in the fridge.

‍

Stomp!

Knead the dough with your feet!

Place your dough in a clean plastic bag and place on a clean flat part of your kitchen floor. Cover with a tea towel and begin to step on the dough with a soldier like stomping motion, starting from the center of the dough until the dough is completely flat and spread out.

‍

Fold

Remove the dough from the bag, make a series of letter folds to roll the dough back into a log the width and shape of how it was pre-stomping. Return the dough to the bag and repeat this process 4-5 times until the dough becomes super stiff.

‍

Rest

2-3 hours, or ideally overnight

Reform the dough into the shape of a ball, re-wrap tightly with plastic wrap and place into a plastic bag in the fridge to prevent the dough from drying out. The longer your dough has to rest, the easier the process of rolling out the dough will become as resting helps relax the gluten and loosen the tension in the dough.

‍

Roll

Temper dough for 20 minutes before rolling out

a room temperature dough will roll out easier than a cold dough because of science. Evenly roll out your dough with a flat rolling pin, working forwards and back from the center, and turning 45 degrees and repeating the same motion until your flat dough begins to turn from the shape of an oval into the shape of a diamond. Be firm with your rolling technique as udon dough is very stiff. Lightly use corn or potato starch as needed to dust your work surface and dough to keep from things sticking. Roll the dough out until it is 1/8” or thinner depending on your preference. Work the corners of the dough to keep it even and square which will help you cut more consistent noodles.

‍

Fold + Cut

Fold the dough + cut into even pieces

Dust the dough liberally with starch, fold one third of the dough from the bottom into the middle and the other remaining third from the top to the bottom to create a letter fold.

On a clean flat cutting board, dusted with starch, lay your dough flat in an even line as close to you as possible. If you’re fancy, this is the point where you pull out your koma-ita which is your wooden guide panel to help you create perfectly even noodles -

otherwise use a knife that is longer than the height of your dough fold, and utilize your knuckle in your opposite hand, with your fingertips curled under knuckles (always) as a guide to make the most even knife cuts possible. Even noodles means even cooking.

‍

Cook

For 6-10 minutes depending on thickness

Bring a pot of unsalted water to a boil over medium-high heat. Once at a light boil, carefully lift the udon noodles, shaking them lightly to dust off the excess starch, and separating any pieces that might be stuck together. Carefully sprikle them into the hot water and cook until the noodles are chewy and supple but not raw, usually around 6-10 minutes depending on the thickness of the noodles.

Strain + RInse

Rinse the noodles in fresh water

Once the noodles are cooked to your likeness, prepare a bowl full of cold water capable of submerging a strainer or colander into. Strain your noodles into the colander or strainer, and place into the cold water, lightly swishing the noodles with your fingers to rinse off any excess starch to prevent them from sticking together.

‍