Gluten Free Udon Noodles

Ingredients

• 125 g sweet rice flour (also known as glutinous rice flour)
• 150 g tapioca starch
• 150 ml boiling water

Steps

1. 1

   In a mixing bowl, combine the 125g sweet rice flour and 150g tapioca starch.

2. 2

   Add 150ml of boiling water to the flour mixture. Start mixing with a fork first to avoid burning your fingers.

3. 3

   Once the mixture has cooled slightly, begin kneading the dough by hand into a ball. The dough will seem incredibly dry at first, but do not add more water. Continue kneading for about 5 minutes until you have a lovely smooth noodle dough.

4. 4

   Prepare your noodle maker (such as a stainless steel noodle press) with the head that most closely resembles udon noodles. Alternatively, you can use a pasta maker or roll the dough out and cut it by hand.

5. 5

   Divide the dough in half and roll each portion into a tube shape that fits into your device.

6. 6

   Wind the handle of the noodle maker to press the dough through the holes, creating long noodles. Cut the noodles with a knife once they reach the desired length or the dough runs out.

7. 7

   Bring a large pot of water to a boil. Add the noodles and cook for 2 to 3 minutes. You can give them one quick swirl, but they do not require constant stirring.

8. 8

   Immediately drain the noodles and rinse them under cold running water to wash away excess starches and prevent sticking.

9. 9

   Use the cooked noodles immediately in your favorite dish, such as Yaki Udon.

Notes

The author recommends either freezing the noodles immediately after pressing or cooking them right away, as they will start to dry out if left in the air. If cooking from frozen, they take about the same amount of time (2-3 minutes) in boiling water.

Nutrition per serving

• main
• gluten-free
• udon
• noodles
• japanese
• dairy-free
• vegan
• vegetarian