Friday, August 24, 2012

Udon Noodles

I decided to try and remake udon noodles with flour, water and salt. It went a lot better than the first time I made them, because I used a lot more flour.

Serves: 1-2 people

  • 1 cup of flour (feel free to add more to keep the dough from sticking) 
  • 1/2 cup of water or more 
  • 1/4 teaspoon of salt 
  • Mix together in a bowl, adding more flour or water if necessary. You don't want the dough to be too sticky. 
  • Knead dough till smooth. 
  • Form dough into a ball and cover with plastic wrap for about an hour, letting it rest. 
  • Press dough with palm to form a circle. Roll out dough into a bigger circle with a rolling pin. Stretch it and shape it. Make sure you have the dough dusted with flour. Quit rolling and flattening dough when dough is thick as you want your noodles to be. 
  • Fold circled dough in half. Take one half of the circle and fold again back the other direction. Do the same with the other half. (Make sure each half has a lot of flour on them.) 
  • Cut the dough to make the noodles. They can be any size you want them to be in width. Then pull them apart and lay them on a floured surface. 
  • Get a pan and prepare them in boiling water. They cook for five minutes.
  •  Drain them in icy water before doing whatever you are going to use the udon noodles for. 
Here is a video to watch if you think my directions are confusing! I watched a few videos before I made them! 

Here is the soup that I made with the noodles (egg, carrots, scallions, pepper and miso broth).

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