How to make Udon noodles at home.

And why it’s worth it!

Making Udon Noodles at home: Thick, Chewy, and well worth making from scratch.

My youngest son’s favourite noodles are Udon. He calls them slippery noodles and can’t get enough of them. Earlier this year, we took him to Japan, which blew his mind. So now my Dad/personal chef repertoire has evolved into chief noodle maker for the family.

Thankfully, they’re actually pretty easy to make at home, I actually love the fact they’re still everything they should be, just fresher. Chewy, springy and yes, slippery!

So all that said, I thought this week I’d share a few recipes and tips so you can do so too!

This week we’ll cover:

How to make Udon noodles from scratch (recipes)

The throw together way, I love to serve them with recipes.

Ramen eggs (recipe)

Plus a useful few pointers (so you don’t make the same mistakes as I did)

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Just three ingredients! (Plus a little corn starch for dusting)

Udon is traditionally made with chūrikiko, a Japanese medium strength flour (8–9% protein). It’s milled finely for that clean bite and slightly yellow tone.

However, if you don’t have any chūrikiko at hand, you can still make great noodles with a blend of regular and plain flour.

On it’s own Bread flour produces firmer, very elastic noodles

Plain flour, easier to work with and gives more of a delicate noodle.

Therefor, I find the best results are a blend of 300g plain flour + 100g bread flour, for a decent chewy, well balanced noodle.

The other two ingredients are Salt (I like ground salt flakes) and Water (room temp)

Udon, broth, pork belly, herbs and plenty of crispy chili oil.

What gives udon its bounce is gluten. When you knead the flour, gluten chains form, like tiny elastic bands that stretch and tighten. But after all that work, the dough needs time to relax before rolling, or it’ll spring back like a stubborn pizza dough. Which is why there’s a bit of resting involved.

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Homemade Udon Noodle Recipe

You can cook these a head of time, just refresh them, toss them through a little white sesame oil and keep them in the fridge.