@home udon

As the great pandemic rages on and off, lockdowns and lockups swirl about, and FUD becomes the new normal, I grow weary of standard fare, I want Ramen, I want Pad Key Mao, I want Japchae. In short I want NOODLES, fresh, chewy, tasty noodles. Noodles in spicy sauce, Noodles in thin broth, Noodles in thick stews, Noodles stir fried with proteins. Noodles, glorious Noodles, (starting to channel the cast of Oliver!, here)

As I have no access to my usual noodle shops, and very restricted access to my supplier of fresh noodles, I will have to resort to hand making my own noodles.

In the overall spirit of Cultural Appropriation and Abusement, I’ll call these “Udon”, as they are thicker hand cut noodle. I am sure this will cause many to cringe, but as with my tag line, “It’s all about the taste.” and I do mean the actual taste of the food, not the “taste” of the post.

I will be using these as the “noodle” base for many of my combo dishes. A serving of noodles, a bit of protein, and splash of sauce, or a ladle of broth, a sprinkling of garnish, perhaps a soft boiled egg, and a meal is served.

From Wikipedia:

Udon is a type of thick, wheat-flour noodle used frequently in Japanese cuisine. It is often served hot as a noodle soup in its simplest form, as kake udon, in a mildly flavoured broth called kakejiru, which is made of dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include tempura, often prawn or kakiage (a type of mixed tempura fritter), or aburaage, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce.

Udon Noodles

Thick, Chewy, Addicting Noodles at home, Perfect with broth, protein, or a sauce

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Resting time 2 hours hrs

Total Time 2 hours hrs 35 minutes mins

Course Ingredient, Main Course, Side Dish, Soup

Cuisine Japanese

Servings 2

Calories 301 kcal

Equipment

• Stand Mixer
• Dough Hook

Ingredients

  

1x2x3x

• 200 gram Ap Flour
• 90 ml water
• 10 gram Salt

Instructions

 

Noodles

• In your stand mixer add all and knead until a dough forms
• Cover and Rest ~20 minutes
• Knead ~5 minutes, Cover and rest ~20 minutes
• Repeat once more, Knead ~5 minutes, Cover and rest ~20 minutes. The dough should be quite soft and pliable
• Cover and rest 2 hours.
• Roll out in to a square approx 1/8" - 3/16" thick (size depends amount of dough)
• Flour and fold into 1/3, length wise (An accordian pleat)
• Cut into 3/16 to 1/4 strips hightwise
• Separate, cook immediately

Cook

• Bring a large pot of water to a boil (do not salt)
• Shake excess flour from noodles and add to water, stir to avoid sticking
• Cook 10-12 minutes
• Drain and rise in cold water

Notes

When cooked these are ready to be included in a noodle stir fry, or a bowl of soup, or tossed with a sauce and served cold.

 

Use a SHARP knife to cut

Nutrition

Calories: 301kcalCarbohydrates: 51gProtein: 8gFat: 7gSaturated Fat: 2gSodium: 2626mgPotassium: 153mgFiber: 2gSugar: 4gCalcium: 106mgIron: 3mg

Keyword Boiled, Udon

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