Homemade Udon Noodles recipe — thick, chewy, and just like Japanese-style udon

 

Homemade Udon Noodles recipe — thick, chewy, and just like Japanese-style udon 

Ingredients

2 cups all-purpose flour

¾ cup water

1 tsp salt

Extra flour or cornstarch (for dusting)

Instructions

1. Mix dough

Dissolve salt in water. Gradually add to flour, mixing until shaggy dough forms.

2. Knead

Knead 8–10 minutes until smooth and firm. (Traditional method: place dough in a zip bag and gently step on it.)

3. Rest

Wrap dough and rest at room temperature 30–60 minutes (this relaxes gluten).

4. Roll

Roll dough thin (about ⅛ inch thick). Dust lightly with flour.

5. Cut noodles

Fold dough and cut into ¼-inch-wide strips. Gently separate.

6. Cook

Boil in salted water 8–10 minutes until tender but chewy.

Drain and rinse briefly in cold water.

Serve With

• Hot udon broth

• Stir-fried udon (yaki udon)

• Cold dipping sauce (mentsuyu)

• Curry udon

Storage

• Fresh (uncooked): Refrigerate up to 2 days

• Frozen: Freeze portions up to 1 month

• Cooked: Best eaten same day

Tips

• Dough should be firm, not sticky

• Longer resting = better chew

• Don’t overcook — udon should be bouncy