dinner · dairy-free · vegetarian
Homemade udon noodles
Chewy foot-kneaded udon from flour, salt and water, served in a simple dashi broth.
- Time
- 180min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg, wheat and soy.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Dissolve salt in water and mix into flour to a shaggy, dry dough.
-
2
Seal in a heavy zip bag, wrap in a towel and step on it to flatten; fold and repeat 3 times. Rest 2 hours.
-
3
Roll to 3 mm on starch, fold in thirds and cut into 3 mm strips.
-
4
Boil in plenty of water 10–12 minutes, then rinse well in cold water.
-
5
Heat broth ingredients, warm noodles in it and top as you like.
