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Homemade Udon Noodles
Recipe by Cooking With Morgane
Learn how to make thick and chewy udon noodles entirely from scratch, using wheat flour, water, and salt. This detailed recipe guides you through kneading (with your feet for easier handling), dough resting, hand rolling, cutting into noodles, and perfect cooking for soup or stir‑fry.
MediumJapaneseServes 4
Printable version with shopping checklist
Source Video
3h 8m
Prep
9m
Cook
24m
Cleanup
3h 41m
Total
Cost Breakdown
Total cost:$0.45
Per serving:$0.11
Critical Success Points
- • Intensive foot kneading to develop gluten
- • Rolling to 4 mm thickness to achieve the right texture
- • Precise 7‑minute cooking for al dente noodles
Safety Warnings
- • Be careful of slippery surfaces when foot‑kneading
- • Handle the knife carefully when cutting
- • Use gloves or a long handle to handle the boiling water pot
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