i love eating udon noodles since young ~ especially those cooked to a chewy texture… when i first told the husband that i’m gonna try making my own udon noodles, he gave a ⊙▂⊙ look… i’m a disaster by the stove … but since he loves a bowl of plain udon noodles, why not make it ourselves right? homemade’s always better (☆^O^☆)
Recipe adapted from Not Quite Nigella
Ingredients
3 1/4 cups of bread flour
1/2 cup tapioca starch
4 teaspoons salt
1- 1 1/4 cup warm water
Directions
– With mixer: Firstly, measure out the two flours in the bowl of an electric mixer fitted with a dough hook. You can do the whole thing in the mixer bowl or if you don’t have a mixer, your feet will help out! Add the salt to the water and dissolve and set mixer to knead for about five minutes until you get an elastic dough. Wrap in cling film and allow to rest for four hours
– With feet: If you’re doing it by hand or more correctly by foot, measure out the flours in a large bowl and then dissolve the salt in the water. Knead this by hand in the bowl for about five minutes. Then take it out of the bowl and put it in a large ziplock bag. Wrap it in a towel and use your feet-the front and the heel to massage the dough. Keep stepping on the dough with both feet until you get an elastic texture. Wrap back up in the bag and allow to rest for four hours
– Put a large pot of water to boil and also put a kettle full of water to boil too to top it up. Generously flour a clean surface with flour and divide the dough in two. Roll out one ball and flour the top and fold it over like a book into thirds. Using a sharp knife, cut the noodles into thin pieces-the thinner the better and they will expand slightly. But if you like your noodles chunky and thick that’s fine too. Carefully separate them as you go and flour them lightly to stop them from sticking
– When I’ve done half of the first ball, I add the noodles to the boiling water and use chopsticks to make sure that they are completely separated. Cook for about six minutes or so until done – take a thick piece and taste for doneness. Refresh in plenty of cold water. You can now serve these with soup or stir fry them to make stir fried noodles
Personal notes:
– i read that it was the tapioca starch that makes the chewy texture of the noodles so please do not omit this
– my dough was rested overnight
– i once saw an udon chef cook the noodles (of my size) for 4 mins 40 secs and i loved his noodles… so i cooked mine for 4 mins 40 seconds as well. This was then run with ice cold water for about 2 mins before i added my soup
my husband absolutely loves this…. it’s so chewy and homemade healthy…. you should try this too
highly recommended (❁´◡`❁)✲ﾟ
Pollution index: 202 (very unhealthy)
