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Handmade Wheat Udon Noodles Recipe


This recipe is for making chewy udon noodles from scratch with wheat flour. You mix flour, water, and a pinch of salt, then knead and roll the dough. Cut it into thick strips and boil them to get perfect noodles for soups or stir-fries.


420 g Wheat Flour
210 g Water
10 g Sea Salt
Rice Flour for dusting


Combine 210 g of water with 10 g of sea salt in a bowl, stirring until the salt is fully dissolved.
In a large mixing bowl, add 420 g of wheat flour. Gradually pour in the salted water, mixing with your hands until a rough dough forms.
Transfer the dough onto a clean surface and knead for about 10 minutes until it becomes smooth and elastic.
Place the dough in a plastic bag, leaving a small opening, and let it rest for 30 minutes at room temperature.
After resting, dust a clean surface with rice flour. Remove the dough from the bag and use a rolling pin to roll it out into a rectangle about 3mm thick.
Lightly dust the top of the dough with more rice flour, then fold it in half or in thirds lengthwise.
Using a sharp knife, cut the dough into strips about 6mm wide to form the noodles. Gently shake off excess flour and separate the noodles.
Fill a large pot with water and bring to a boil. Add the noodles and cook for 8-10 minutes, or until they are tender with a slight chew.
Drain the noodles and rinse under cold water to stop the cooking process and to firm them up.
Serve the noodles hot in your favorite broth or stir-fry them with vegetables and protein of your choice.

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