Udon are a million times more heavenly than the dried noodles that I ordinarily purchase at the supermarket. They have a stunning surface – they're firm, yet in addition decent and chewy. Additionally, I can't get over how simple new udon is to make!
There are a couple of steps included, however each lone takes two or three minutes to finish. Since the mixture needs to rest between each stage, it's ideal to spread the procedure out over an evening. Fortunately, the noodles keep truly well and can even be solidified. I made a cluster on Sunday evening, at that point utilized them to make a simple sautéed food on Monday night.
In the event that you have a stand blender, you'll unquestionably need to haul it out for the plying bit of this recipe. The mixture is exceptionally thick and dry, so it's hard to work by hand. (Customarily, udon is really worked with your feet!)
When it's smooth and has rested however, it's extraordinarily simple to take off and cut into strands. You can cook it immediately (simply heat up the noodles for around 3 minutes) or stop it for one more night.
Also try our recipe Easy & Quick Creamy Spicy Miso Ramen
All you need are 4 straightforward fixings and a sluggish end of the week evening. They solidify truly well, so you can generally have them close by for quick and simple weeknight meals!
Ingredients
- 2 3/4 cups bread flour
- 1/3 cup corn or tapioca starch
- 3/4 cup warm water
- 1 1/2 tsp sea salt
Instructions
- In a small bowl, dissolve the salt in the warm water. Sift the flour and starch into a second bowl.
- Make a well in the flour bowl and pour about 1/2 of the water into the well. Mix with your hands scraping the bottom of the bowl as you mix until the water is incorporated – use a swift upward motion to "toss" the water into the dough, creating a sandlike mixture.
- Add about 1/2 of the remaining water and continue to mix until the dough begins to separate into strands. Finally, add the rest of the water and mix and squeeze the dough together until it binds into a ball. The dough will not be smooth at this point. Let the dough rest in the bowl for 30 minutes.
- Knead the dough until very smooth and shiny, either by hand or using a stand mixer. This will take 8 to 10 minutes. Once the dough is smooth, form it into a tight ball and rub with a little olive oil. Place the dough ball into a clean bowl, cover with a cloth and allow to rest for 3 to 4 hours.
- Sprinkle your counter with flour and place the dough onto it. Roll to a 1/4–inch thickness.
- Sprinkle the dough with starch, then fold the dough in half. Sprinkle with more starch and fold in half again. Let the dough rest 30 minutes.
- With a sharp knife, cut the dough crosswise into noodles about 1/4–inch wide. Separate the noodles to prevent them sticking together
To cook:
- Bring a large pot of salted water to a boil. Add the noodles and cook until they float, about 3 minutes.
To freeze:
- Place small portions of noodles on a plate or sheet pan and place in the freezer. Once noodles are frozen, transfer them to ziptop freezer bags. To cook, add frozen noodles directly to hot water
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