Udon noodles are starchy, thick noodles that are poplar in Asian cuisine and are usually added to a broth with lots of vegetables. Me and my husband love udon soup, particularly because of these distinct, tasty and chewy noodles. They seem daunting to make, but I’m going to show you the secret to making these irresistible noodles right in your own kitchen! Get ready because today we’re making my 3 Ingredient Homemade Udon Noodles.
Although there are a lot of steps that go into my 3 Ingredient Homemade Udon Noodles, it’s not difficult. The great part is after the dough has rested and has been “kneaded”, it can be wrapped in plastic wrap and refrigerated for 2-3 days, or frozen for up to 2 weeks. So if you want to give your family a real treat, but you’re short on time, make the noodles ahead of time and add them to my udon soup (which comes together in just 45 minutes!).
You can get the recipe and read more about my Udon Noodle Soup, HERE.
- 3 teaspoons kosher salt
- 1 cup warm water
- 3¾ cups unbleached all-purpose flour
- In a small bowl, mix together the salt and water until dissolved.
- In a separate bowl sift the flour. Slowly add the water mixture to the flour. Mix with your hands until it slowly comes together and a ball is formed. Knead the dough on a flat surface for 4-6 minutes.
- Next, place the dough in a large ziploc bag and seal closed. Make sure to get as much air out of the bag as possible. Wrap the bag in a couple of large kitchen towels and walk on it continuously. This makes “kneading the dough” a lot easier, and it’s a great way to get kids involved! Make sure to walk on the entire ball of dough until flat, about 2 minutes.
- Transfer the dough from the bag to a flat surface. Fold it in half and in half again and place it back in the bag, wrap with towels and walk on it again until flat.
- Repeat this step 2-3 more times. When you are done, leave the dough in the bag and let it rest for 2-3 hours.
- Once the dough has rested, remove it from the bag, form it into a ball, place inside the ziploc bag and flatten with your feet once more.
- *This is the point where you can wrap the dough in plastic wrap and save it for later use.
- The dough will be silky smooth and slightly sticky. Dust your surface with flour and remove the dough from the ziploc bag. Roll the dough out into a 12x12 shape, ⅛ inch thick.
- Flour the top of the dough generously and then fold into thirds. Cut the dough into ¼ inch ribbons. Shake off any excess flour.
- In a deep pot, bring water to a boil. With a wooden spoon, transfer a bunch of the noodles to the water, stirring very often so they don’t stick to one another. Cook for about 6 minutes, or until firm and plump. Transfer the noodles to a strainer and run very cold water over them to cool. Continue cooking the noodles in batches.
- Once all the noodles are cooked, rinse them again to remove any excess starch. Transfer them to udon soup and simmer for 6-7 minutes.