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.
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.
- Stand Mixer
- Dough Hook
- 200 gram Ap Flour
- 90 ml water
- 10 gram Salt
- 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
- 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
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