Imported from the web

Homemade Udon Noodles

Name: Homemade Udon Noodles
Prep time: 95 min
Cook time: 5 min
Total time: 100 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 20 g Tapioca starch (Additional flour for dusting is mentioned, but no amount is given.); 80 g All-purpose flour (Additional flour for dusting is mentioned, but no amount is given.); 2 g Salt; 30 g Hot water; 15 g Room-temperature water; Flour for dusting (Use more than a light dusting to help prevent sticking; source does not specify the type or amount.); Water for boiling (Amount not stated.); Cold water for rinsing (Amount not stated.)

Recipe by Ah Cheen @shu.cheen.2025 · Facebook

Imported by John Tan on SeeMeCook

Chewy udon made from scratch with all-purpose flour and tapioca starch. The dough is rested in stages, rolled and cut into noodles, then boiled and rinsed with cold water.

2 servings100 minEast Asian

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Ingredients

20 g Tapioca starch (Additional flour for dusting is mentioned, but no amount is given.)
80 g All-purpose flour (Additional flour for dusting is mentioned, but no amount is given.)
2 g Salt
30 g Hot water
15 g Room-temperature water
Flour for dusting (Use more than a light dusting to help prevent sticking; source does not specify the type or amount.)
Water for boiling (Amount not stated.)
Cold water for rinsing (Amount not stated.)

Steps

1
Combine the tapioca starch, all-purpose flour, and salt, and stir them together.
2
Add the hot water and room-temperature water. Stir until the mixture forms flakes or rough clumps.
3
Knead the mixture into a dough until no dry flour remains.
4
Cover the dough with plastic wrap and let it rest for 30 minutes.
5
After resting, press the dough; it should press down easily without springing back. Flatten it slightly, roll it into a thin sheet, roll the sheet up, and press it gently.
6
Roll the dough down from the tree-side direction (the source wording is unclear), wrap it in plastic wrap, and rest it for another 30 minutes.
7
Press the dough flat again, roll it into a thin sheet, and fold it into a neat square. Let it rest for a final 30 minutes.
8
After the final rest, roll the dough out to the desired thickness. The creator prefers thin udon and rolls it to about 3 mm thick.
9
Dust the dough generously with flour to prevent sticking. Fold both sides inward, dust again, fold once more, and dust again.
10
Cut the folded dough into noodles.
11
Bring a pot of water to a boil and add the noodles. Do not stir immediately after adding them; wait until the water has fully returned to a boil, then stir so the noodles are less likely to break.
12
Add water to the pot once during cooking, as the source instructs. The source does not specify the amount, exact timing, or total boiling time.
13
Once cooked, rinse the udon once with clean cold water.

Notes

The transcript appears to mention a chili, scallion oil, and white pepper, sesame, and possibly other additions near the end, but the audio is unclear and does not establish a definite topping or serving method, so these are not included. Boiling duration is not stated.