Udon noodles is a thick white noodle that originated in Japan and can be eaten with soup and stir-fry. Udon noodles are made with flour, salt and very little water, so it is difficult to knead, in order to successfully make chewy, elastic and do not disintegrate or become sticky in the broth. For homemade udon noodles, you need to add tapioca starch to the flour mixture to solve this problem.
The dried fresh udon noodles taste very good, and the pre-cooked udon noodles purchased at the store taste very good. An irresistible smooth, chewy spring noodle. There is no skill in udon noodles. Just water, flour, rolling pin and a certain amount of time. The purpose of kneading the dough is to activate the gluten in the flour and impart a noodle texture. The process is to fatigue the arm first, and then use a kneading machine to rub.
If you want to make udon noodles, first smooth the dough for about 6 minutes. Cover the dough with plastic and let it rest for about an hour. This will relax the dough and make it easier to spread out.
When rolling the dough with a large rolling pin, occasionally rotate the dough 90 degrees, then gently dust the flour. Roll evenly. The dough should be slightly less than 1/4 inch thick. If you find that the hardness of the dough is too high, you can cover it with plastic wrap and let the dough stand for 7-9 minutes. When you cut the dough to the desired thickness, fold the dough two-thirds and cut into 1/8-inch thick noodles. Finally, sprinkle the flour to separate the udon noodles from each other. Then cook in the pot and cook immediately.
Fresh udon noodles are cooked longer than fresh pasta. Slowly cook for 7-12 minutes. Cooking time actually depends on the thickness of the noodles. Check the 7 minute mark and make adjustments. Udon noodles should be soft and not mushy. Immediately after cooking the noodles, they are soaked in an ice bath. This will help remove excess starch, stop cooking and bring more "bounce" to the noodles. If you put the noodles in the soup, be sure to cook the noodles and soup separately. Never cook udon noodles in broth, as udon noodles will release too much starch during cooking.
The soup of udon noodles is also very simple. And add a variety of vegetables, seafood and meat according to the needs of everyone. The ingredients can be mixed together and boiled. It is served with fresh udon noodles and served with sliced green onions. The delicious and delicious udon noodles are displayed on the people's table.
Dried Udon noodles
Fresh Udon noodles
Frozen Udon noodles
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