Udon noodles
There are few traditional Japanese dishes more universally adored than Japanese udon noodles. One of the three main types of noodles eaten in Japan (alongside soba and ramen), udon noodles are made from wheat flour, salt and water, and are thick and chewy in texture when prepared correctly. As well as being an easy-to-use ingredient for home-cooked meals, there are also speciality udon bars and udon restaurants all over Japan and in other countries.
Udon noodles can be served in a variety of different ways, the most common being in the form of a hot noodle soup, where prepared udon noodles are served in a savoury broth with various meat, protein, and vegetable garnishes placed on top. Other ways of serving udon include cold on a zaru tray with tsuyu dipping sauce and other garnishes, hot as part of a nabe hot pot, or in a yakiudon stir fry. There are also certain udon dishes that are considered specialities in different parts of Japan.
How to make Udon
Ingredients You’ll Need
All purpose (plain) flour (中力粉)
Salt
Water
Potato starch (cornstarch) for dusting*
That’s right, that’s all you need!
Quick Steps
Make the dough by combining ingredients together.
Rest for 30 minutes. [Inactive Time]
Knead the dough
Rest for 2 hours (3 hours in winter). [Inactive Time]
Roll out the dough and cut into noodles.