The Best Homemade Udon Noodle Recipe
What You’ll Love About This Recipe
Making homemade udon noodles is easier than you think, and the chewy, satisfying texture beats store-bought every time. You’ll love how simple ingredients transform into something so delicious.
- No fancy tools needed—just your hands, a rolling pin, and a little patience for kneading the dough.
- Customize your thickness—make them thick and hearty or thin and delicate, depending on your mood.
- Endless topping options—toss them in broth, stir-fry with veggies, or drizzle with sauce for a meal that never gets boring.
Recipe
Udon noodles are a staple in Japanese cuisine, known for their thick, chewy texture and versatility in various dishes like soups, stir-fries, and cold salads. Making udon noodles from scratch allows you to enjoy them fresh and customize their thickness to your preference.
Ingredients
- 2 cups (250g) all-purpose flour
- 1/2 cup (120ml) water
- 1 tsp salt
- Cornstarch or additional flour for dusting
Instructions
- In a large bowl, combine the flour and salt. Gradually add water while mixing until a dough forms.
- Knead the dough on a floured surface for about 10-15 minutes until smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for at least 2 hours (or overnight) at room temperature.
- Roll the dough into a rectangle about 1/4 inch thick on a surface dusted with cornstarch or flour.
- Fold the dough into thirds, like a letter, and cut into 1/4-inch-wide strips to form the noodles.
- Separate the noodles and dust them generously with cornstarch to prevent sticking.
- Bring a pot of water to a boil and cook the noodles for 8-10 minutes until tender but chewy.
- Drain and rinse the noodles under cold water to remove excess starch. Serve immediately or use in your desired dish.
Notes
- Resting the dough is essential for developing the chewy texture of udon noodles.
- If the dough feels too dry, add a small amount of water. Too wet? Add a bit more flour.
Equipment
· Mixing bowl
· Rolling pin
· Plastic wrap
· Knife
Time
Prep time: 15 minutes
Rest time: 2 hours
Cooking time: 10 minutes
Cuisine
Japanese
Serving
Serves 4
Nutrition
Udon noodles are a good source of carbohydrates and provide moderate protein. Here’s the nutritional breakdown per serving.
| Nutrient | Amount per serving |
|---|---|
| Calories | 300 kcal |
| Carbohydrates | 60 g |
| Protein | 8 g |
| Fat | 1 g |
| Fiber | 2 g |
| Sodium | 500 mg |
What To Serve With It
When I serve my homemade udon noodles, I love pairing them with classic sides like tempura or tofu for a traditional touch. If I’m feeling adventurous, I’ll try modern twists like adding roasted veggies or a spicy sesame sauce. No matter what I choose, it’s all about making the meal feel fresh and fun.
Traditional Side Dishes
If you’re looking to round out your udon meal, there are plenty of tasty side dishes that can make it even more satisfying. I love pairing my udon with classic Japanese sides like tempura—crispy shrimp or veggies add a nice crunch. Agedashi tofu, with its silky center and crispy coating, is another favorite. Don’t forget simple pickles (tsukemono) for a tangy bite, or a small bowl of miso soup to warm you up. Gyoza, those pan-fried dumplings, are perfect for dipping. These sides keep things traditional while letting the udon shine. Trust me, they’re worth trying!
Modern Pairing Ideas
While I’m all for sticking with tradition, I’ve found that sometimes shaking things up can make udon even more exciting. Instead of classic toppings, I love pairing it with roasted vegetables like zucchini or bell peppers for a fresh twist. Grilled shrimp or crispy tofu adds protein and texture without overpowering the noodles. For a creamy option, drizzle a bit of peanut sauce or sesame dressing—it’s unexpected but delicious. I’ve even tried serving udon in broth with a splash of coconut milk for a rich, modern flavor. Experimenting with these ideas keeps mealtime fun and lets your creativity shine!
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