Gluten Free Udon Noodles
Morgan Moore cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
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A surprisingly simple three-ingredient gluten-free udon noodle recipe made with sweet rice flour and tapioca starch. These noodles are smooth, chewy, and hold their shape perfectly in soups or stir-fries.
- Time
- 20 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 150 g
Weights are estimates. Together, the ingredients weigh about 425 g before cooking, which is about 215 g per serving.
Steps
In a mixing bowl, combine the 125g sweet rice flour and 150g tapioca starch.
Add 150ml of boiling water to the flour mixture. Start mixing with a fork first to avoid burning your fingers.
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.
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.
Divide the dough in half and roll each portion into a tube shape that fits into your device.
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.
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.
Immediately drain the noodles and rinse them under cold running water to wash away excess starches and prevent sticking.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 497
- Protein
- 4 g
- Carbs
- 116 g
- Fat
- 1 g
- Fiber
- 1 g
Where the calories come from
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