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What Are Udon Noodles?
Udon noodles, also known as just Udon (うどん) in Japan, are a type of wheat flour noodle that are frequently used in Japanese cuisines. The neutral flavor and springy, supple texture of these thick, chewy noodles make them a favorite.
Udon noodles can be stir-fried with vegetables and your choice of protein, such as chicken, beef, shrimp, or tofu, or served cold and dipped in a soy sauce-based sauce called tsuyu. They can also be served hot in a broth made with kombu and katsuobushi (bonito flakes).
These noodles pair well not only with traditional Japanese udon dishes but also with a variety of sauces like curry, pesto, miso, gochujang, and more!
Why Make Homemade Udon Noodles
Although I haven’t made soba noodles or pasta before, I like to make my own udon for the following reasons:
- Excellent texture and fresh flavor – The udon noodles found in grocery stores typically have a low-quality texture. The noodles break too easily, and they can also be doughy and floury. Homemade noodles are chewy with a springy toothsome bite. The freshness is simply unbeatable.
- Easy and only needs three basic ingredients: Making udon is a very simple process that only requires flour, water, and salt.
- No special kitchen equipment needed: All you need to make udon noodles are your hands, a sharp knife, and your feet (keep reading to find out why), as opposed to making pasta noodles, which calls for a pasta maker!
That sounds fantastic, but before we get started, there are two things you should know.
- It requires time; in fact, you need three 5 to 4 hours from beginning to end (including 2 5 hours of inactive time). To relax the gluten, the dough needs to rest, just like when making bread.
- It requires your feet – No, Im not joking. The Japanese have long used their feet to roll out dough because it is extremely difficult to knead with hands!
Every time I make these homemade udon noodles, my family goes crazy for them. The taste and texture are far superior to store-bought brands, and there are no preservatives involved.
