Udon noodles in a delicious broth with a few veggies and meat, is a little piece of heaven. Japanese comfort food at its best.
Making handmade udon noodles, thick chewy Japanese noodles made from wheat flour, water, and salt, is easier than it looks, you just need your feet to help:)
This recipe makes 4 servings
4 tsp salt
2,5 dl (1 cup) warm water
9 dl (3 3/4 cups) unbleached bread flour
Flour, for dusting
1. Add the salt to the warm water and stir until it has dissolved.
2. Put the flour in a large bowl, make well in the middle and pour the salty water into the bowl with the flour. Using your hands, mix the flour and water together lightly until the mixture is crumbly. Pull the dough up from the bottom of the bowl and press down, and repeat until the flour and water are well combined and form a rough ball.
3. Tip the dough on to a dusted work surface and knead it forcefully for 5-10 minutes until the dough has smooth.
4. Transfer the dough to a large plastic ziplock bag, and then wrap the bag in a towel. Put it on the floor and step on it until the dough is flattened. When the dough feels flat, remove the dough from the bag and fold it up a few times Put the dough back into the bag and repeat the process. The dough should get smoother with each repeat. Repeat 3 or 4 times. On the last repeat, leave the dough in the bag, wrapped in the towel, and let it rest for 3 to 4 hours (during the winter, leave it in a warm place).
5. When the dough is done resting, take it out of the bag, reshape it into a ball, then return it to the bag and walk on it one last time. Try to spread the dough with your feet, turning around 360 degrees.
6. Dust your work surface with a flour, place the flattened dough on top and roll it out, working from the middle out. Rotate the dough 45 degrees and repeat until the dough is about 1/8-inch thick, and approximately a rectangle measuring about 1 foot wide by at least 1 1/2 feet long.
7. Dust the top of the dough with flour and fold. Using a sharp knife, cut the dough into about 1/8-inch thick ribbons, se picture below. If the dough gets very sticky, dust it again with flour. Dust the noodles again with flour before removing them from the work surface.
The noodles are ready for cooking. To cook the noodles, fill a large pot with water and bring to a rapid boil. Lightly shake any excess flour from the noodles, then add them to the boiling water. Using cooking chopsticks, or a wooden spoon, stir the noodles to prevent them from sticking. Cook the noodles for 6 — 7 minutes, or until they are translucent and firm. Drain the noodles in a sieve and rinse under cold running water so they cool rapidly.
9. Once the noodles are cool enough to handle, separate them with your hands and rinse them again in cold water to make sure that all of the starch is removed.
Enjoy your noodles with some nice broth and extra goodies.
Rolled out dough can be put in plastic baggies and refrigerated for up to 3 days, or frozen for up to 2 weeks. Bring the dough to room temperature, sprinkling it with some flour and cook as described above.