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Milk Street Bowtie Homemade Udon Noodles

Homemade Udon Noodles

Makes about 1¾ pounds uncooked (about 3 pounds cooked) Noodles

4 hours 1½ hours active

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Udon is a type of Japanese wheat noodle. The thick, chewy strands can be served in hot soup, eaten cold with dipping sauce, stir-fried or simply sauced. When adapting Sonoko Sakai’s udon formula from her book, “Japanese Home Cooking,” we found that the brand of flour used and relative humidity can impact how much water is needed to make the noodle dough. For best results, the dough should be on the dry side and should contain just enough moisture so it holds together shaggily; if needed, work in more water 1 tablespoon at a time, but err on the side of dry rather than wet. With resting and kneading, the dough will hydrate and become smooth, silky and elastic. The classic way to knead dough for udon is to stomp on it by foot, a good—and fun!—way to develop strong gluten structure; we put the dough in a doubled heavy-duty plastic bag before stepping on it (without shoes, of course) to ensure everything stays clean. If you find the dough is difficult to roll because of its elasticity, allow it intermittent rests. You can alternate between the two pieces, rolling one while the other relaxes. Do aim for a ⅛-inch thickness so the noodles aren’t too thick; they expand when boiled. Unlike most fresh noodles, this udon requires lengthy cooking—about 15 minutes of boiling—to attain the correct texture.

Makes about 1¾ pounds uncooked (about 3 pounds cooked)

Noodles

Tip

Don’t salt the cooking water for the udon. The noodles themselves contain a good amount of sodium (it helps develop structure and chewiness), so if the water is also salted, the noodles may end up overseasoned. After draining the noodles, it’s important to rinse them under running cold water to wash off excess starch and stop the cooking.

4 hours

1½ hours active

25 grams (1½ tablespoons) table salt
1 cup warm water (about 100°F)
520 grams (4 cups) all-purpose flour
Cornstarch, for dusting
Ingredients
  • 25

    grams (1½ tablespoons) table salt

  • 1

    cup warm water (about 100°F)

  • 520

    grams (4 cups) all-purpose flour

  • Cornstarch, for dusting

Directions

Homemade Udon Noodles

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Reviews
AKSANA M.
July 4, 2022
Delicious!
Just made these noodles and they turned out so good. Easy to make!
Karen R.

Hi, can you store excess uncooked noodles after cutting them? If so, how (freeze or fridge, or dried)?

Lynn C.

Hi Karen -

Our first choice would probably be freezing the noodles to maintain the best texture.

Best,
The Milk Street Team