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Homemade Udon Noodles
5 from 8 votes

Homemade Udon Noodles

A recipe for Homemade Udon Noodles! These thick and springy Japanese noodles come together with only flour and salt water with no specialty equipment needed.

Prep Time
20 mins
Cook Time
12 mins
Additional Time
3 hrs 30 mins
Total Time
4 hrs 32 mins
Servings: 3 -4 Servings
Course: Main Course
Cuisine: Japanese

Ingredients

  • 3 cups all-purpose flour
  • 1 cup water plus up to 1/4 cup (60 milliliters) more as needed, 237 milliliters
  • 1 tablespoon salt 15 grams
  • cornstarch for dusting, or potato starch

Instructions

    Cup of Yum
  1. Place the flour in a large bowl.
  2. In a small bowl, whisk together the water and salt until the salt is dissolved.
  3. Slowly pour the water into the flour, mixing with your hand, to bring together the dough. If needed, slowly add up to 1/4 cup (60 milliliters) more water.
  4. Knead the mixture briefly to form into a smooth ball and place into a large plastic bag. Push any air out of the bag and allow to rest at room temperature for 30 minutes.
  5. After 30 minutes, press any air out of the bag and seal tightly. Wrap the bag in a large clean kitchen towel and place on the ground. Knead the ball of dough with your feet until smooth and completely flattened in the bag (this usually takes 30-40 steps).
  6. Gently remove the flattened dough from the bag and form back into a ball. Place back into the bag, seal, and repeat stepping on it until flattened. Remove and form into a ball for a third time. Press with your feet again until flattened. At this point, the dough should be completely smooth and silky to touch.
  7. Form the dough back into a ball, place back in the bag, push out any air, close, and allow to rest at room temperature for 3 hours.
  8. Dust a large work surface with cornstarch. Remove the dough from the bag and place on the work surface. Dust the top of the dough with cornstarch.
  9. Roll the dough into a large square about 1/8 inch (3 mm) thick. Dust the top with a layer of cornstarch. Fold the dough into thirds.
  10. Use a sharp knife to cut the folded dough into strips about 1/8 inch (3 mm) thick. Shake gently to separate, coating with more cornstarch if needed.
  11. Arrange the cut noodles into serving-size bundles and arrange on a cornstarch-dusted, parchment-lined baking sheet.
  12. Either cook the noodles immediately in a large pot of water (DO NOT ADD SALT) or freeze until solid, then place in a freezer-safe bag and store in the freezer for up to a month.
  13. Cook the noodles at a low boil until tender with a chewy, springy texture, about 10-12 minutes. Drain and rinse well with cold water to remove any excess starch.
  14. Serve immediately with desired dipping sauce, in soup, or prepare in a stir-fry.