Homemade Udon Noodle Recipe

Ingredients

• 240 ml (1 cup)warm water
• 1 tbspsalt
• 397 g (14 oz)plain flour

Instructions

1. 1

   Dissolve the salt

   Stir the salt into the warm water until it has dissolved.

2. 2

   Mix and chill

   Add the salted water and flour to the bowl of a stand mixer. Mix with a dough hook at medium speed for about 5 minutes. Wrap the dough in plastic and refrigerate for at least 3 hours, preferably overnight.

3. 3

   Knead the dough

   Take the cold dough from the refrigerator and let it come to room temperature. Remove it from the plastic and knead by hand for a couple of minutes, until smooth and elastic. Cover and rest for 20 minutes. Put the dough in a strong 3.8-litre (1-gallon) plastic bag, leaving it at least partly open so air can escape. Place the bag on the floor and step on the dough until it spreads to fill the bag. Remove it, fold it in half twice into a smaller square, then repeat the kneading and folding twice more. Shape the dough into a ball and rest for 20 minutes.

4. 4

   Roll and cut

   Roll the dough to 3 mm thick, into a sheet about 50 × 35 cm, dusting it generously with flour to prevent sticking. Fold the dough into three layers and cut it into noodles 3 mm wide.

5. 5

   Boil the noodles

   Bring a large pot of water to the boil and cook the noodles for 10–15 minutes. Drain and rinse, then use as directed in your chosen recipe.

What are udon noodles?

Udon are thick Japanese wheat noodles, commonly served in hot soup or chilled with a dipping sauce. This homemade version uses a simple dough of flour, water and salt.

The long resting time and repeated kneading help give the noodles their characteristic springy, chewy texture. Cutting them by hand also means you can make them as thick or thin as you like.

Nutrition and macros by portion

The nutrition label shows one serving as written: 365 calories, 11g protein, 76g carbs, 1g fat.

Most of the energy and carbohydrates come from the flour; it also supplies most of the protein, while the recipe contains very little fat. The salt contributes most of the sodium. For a more balanced meal, serve a portion with vegetables and a protein-rich topping such as tofu, egg or fish.

Why the dough needs a rest

Cold rest: Refrigerating the wrapped dough for at least 3 hours, preferably overnight, gives the flour time to absorb the water and makes the dough easier to work with.

Room-temperature rest: Let the dough warm up before kneading it by hand. The short rests after kneading and folding also make it easier to roll out.

Kneading for a chewy bite

Foot kneading: The sturdy bag helps keep the dough contained while you press it out with your feet. Leave the bag partly open so trapped air can escape, and make sure it is strong enough to withstand the pressure.

Folding: Fold the flattened dough in half twice, then repeat the kneading and folding two more times. This repeated process helps develop the firm, elastic texture udon are known for.

Rolling and cutting evenly

Flouring: Dust the dough and work surface generously before rolling, as the sheet can stick when folded. Brush or shake off excess flour if it gathers between the layers.

Cutting: Aim for noodles about 3 mm wide and keep the folded layers aligned. Uniform noodles are easier to cook evenly.

How to tell when they are cooked

Timing: Boil the noodles for 10–15 minutes, checking towards the shorter end of the range. Their thickness and how long they have rested can affect how quickly they cook.

Texture: Taste a noodle to check that it is cooked through but still pleasantly chewy. Drain and rinse as the recipe directs before using them in a hot or cold dish.

Serving ideas

Hot udon: Add the cooked noodles to a bowl of hot broth, or use them in another warm udon dish. Prepare the broth or toppings separately while the dough rests.

Cold udon: Rinsed noodles can be served chilled with a dipping sauce or alongside crisp vegetables. Keep the noodles separate from any sauce until serving so they retain their texture.

Recipe notes & tips

• Weigh the flour for a more consistent dough.
• Use a large pot with plenty of boiling water so the noodles have room to move.
• Dust the dough well before folding it to reduce the chance of the layers sticking together.
• Keep the plastic bag partly open during foot kneading so air can escape.
• Taste a noodle as it cooks, since the 10–15-minute range allows for differences in thickness.

Variations

• Cold udon: Rinse the cooked noodles and serve chilled with a dipping sauce.
• Hot broth: Add the noodles to a prepared broth just before serving.
• Vegetable topping: Serve with cooked or crisp vegetables for extra colour and texture.
• Tofu topping: Add tofu to make the noodles part of a more substantial meal.

Common mistakes to avoid

• Skipping the long rest: The dough may be harder to roll; chill it for at least 3 hours as directed.
• Sealing the bag completely: Trapped air can make foot kneading awkward; leave the opening partly open.
• Using too little flour for dusting: The folded dough may stick; flour the sheet generously before folding.
• Cutting uneven noodles: They may cook at different rates; aim for a consistent 3 mm width.
• Overcooking by the clock: Noodles can vary in thickness; taste one during the 10–15-minute boil.

How to store

Refrigerate uncooked noodles in an airtight container and use within 1–2 days, or freeze them for longer storage. Cooked noodles can be refrigerated in an airtight container for up to 3 days; reheat briefly in boiling water or add them to hot broth.

Frequently asked questions