Homemade Udon Noodles

Ingredients

• 400 g Wheat flour (type 45 or all‑purpose) (Sift before use)
• 180 g Water (Room temperature)
• 20 g Salt (Dissolved in water)
• 2 c. à soupe Corn starch (or potato starch) (To dust the dough and prevent it from sticking)

Instructions

1. Prepare the brine

   Dissolve 20 g of salt in 180 g of water in a small bowl. Stir until fully dissolved.

   Time: PT2M

2. Mix flour and salted water

   Pour 400 g of sifted flour into a large bowl. Gradually add the salted water in small amounts while mixing by hand until a homogeneous dough forms.

   Time: PT5M

3. First resting period

   Shape the dough into a ball, place it in a resealable food bag and let rest for 30 minutes at room temperature.

   Time: PT30M

4. Intensive kneading

   Remove the air from the bag, place the dough between two clean towels and stomp on it with your feet for 1 minute, then fold it into a ball. Repeat hand kneading for 10 minutes until the dough is slightly elastic.

   Time: PT11M

5. Second resting period

   Put the dough back in the bag, let rest for 2 hours at room temperature.

   Time: PT2H

6. Rolling the dough

   On a lightly floured surface, dust the dough with corn starch. Using a rolling pin, roll the dough into a disc about 4 mm thick, always rolling forward, never backward. Repeat the folding and rotating motion until the desired thickness is achieved.

   Time: PT15M

7. Cutting the noodles

   Generously dust the dough sheet with starch, fold it like an accordion, then cut strips every 5 mm with a knife or pasta cutter. Unfold the strips to obtain the noodles.

   Time: PT5M

8. Cooking the noodles

   Bring a large pot of water to a boil (100°C). Add the noodles gently so they don’t clump, stir occasionally and cook for 7 minutes over medium‑high heat.

   Time: PT7M

   Temperature: 100°C

9. Draining and serving

   Drain the noodles in a colander, rinse quickly with cold water if using them for a cold soup, or incorporate them immediately into your soup or stir‑fry.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

70 g

Fat

1 g

Fiber

3 g

Ingredient Substitutions

• Instead of Wheat flour (type 45 or all‑purpose): All‑purpose flour
• Instead of Salt: Sea salt
• Instead of Corn starch (or potato starch): Potato starch

Equipment Needed

• Kitchen scale
• Mixing bowl
• Resealable food bag
• Clean kitchen towels
• Rolling pin
• Knife or pasta cutter
• Kitchen spatula (optional)
• Colander or chinois
• Large pot
• Cooking plate or stove burner
• Kitchen tongs (optional)

Critical Steps — Do Not Skip

• Intensive foot kneading to develop gluten
• Rolling to 4 mm thickness to achieve the right texture
• Precise 7‑minute cooking for al dente noodles

Chef Tips from the Video

• Use a heavy rolling pin for even rolling
• Dust the work surface with starch instead of flour to prevent the noodles from becoming too floury
• Let the dough rest at least 2 hours for better gluten development

Troubleshooting

Storage

Refrigerator: Store raw noodles in an airtight container in the refrigerator for up to 2 days.

Freezer: For longer storage, place noodles in individual portions in a freezer bag; they keep for up to 3 months.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• After the second rest, you can shape the noodles and freeze them immediately
• Cooked noodles can be cooled, drained and stored in the refrigerator for 2 days for a quick stir‑fry