Homemade Udon Noodles

Ingredients

• 1 kg Flour (10% protein)
• 450 ml Water (preferably soft water < 60mg calcium/L)
• 35 g Salt
• Cornstarch (as needed for rolling and storage)
• 1 Zucchini (cut into matchsticks)
• 1 Carrot (cut into matchsticks)
• 1 spicchio Garlic (finely minced)
• 5 g Ginger (finely minced)
• 1 Egg
• 1.5 tbsp Soy sauce
• 0.5 tsp Sugar
• 0.5 tbsp Rice vinegar
• Sesame oil (as needed for seasoning and stir-frying)

Steps

1. 1

   Dissolve the salt in the water.

2. 2

   Pour the water over the flour and mix until a dough ball forms.

3. 3

   Divide the dough into 2 equal parts, place them in 2 plastic bags, and let them rest for 30 minutes.

4. 4

   Take the first bag, wrap it in a cloth, and knead it by stepping on it for about 50 steps. Repeat the process with the second dough ball.

5. 5

   Fold each of the 2 doughs into 4 parts, as shown in the video.

6. 6

   Repeat the stepping (50 steps) and folding process 2 more times for each dough ball.

7. 7

   Place the 2 doughs back into their bags for a final rest of 3 hours.

8. 8

   Take each dough ball and roll it out with a rolling pin to a thickness of about 3 mm, using cornstarch to prevent the dough from sticking.

9. 9

   Fold the rolled-out dough onto itself several times and cut it into strips of the desired size (keep in mind that the udon will expand in volume during cooking).

10. 10

    Bring a pot of water to a boil and cook the udon for a few minutes, checking for the desired texture.

11. 11

    Drain the udon, rinse them under cold running water, and season them with a drizzle of sesame oil.

12. 12

    In a pan or wok, sauté the finely minced ginger and garlic for 1 minute in sesame oil.

13. 13

    Add the carrots first, followed by the zucchini, both cut into matchsticks.

14. 14

    After cooking the vegetables for a few minutes, add the egg, the cooked udon, soy sauce, sugar, and rice vinegar.

15. 15

    Stir-fry everything for another minute to combine the flavors and serve.

Notes

For the authentic texture, try using soft water with less than 60 mg of calcium per liter. The udon can be frozen in a plastic bag after dusting them with cornstarch.

Nutrition per serving

• main
• vegetarian
• japanese
• noodles
• homemade
• udon
• stir-fry