Fresh homemade udon noodles are surprisingly easy to make – all you need are 4 simple ingredients and a lazy weekend afternoon. They freeze really well, so you can always have them on hand for fast and easy weeknight dinners!
If you’ve been reading Healthy Delicious for a while, you probably already know that I love udon noodles. Imagine my excitement when one of my most recent culinary school assignments was to make them from scratch!
These fresh noodles are a million times more delicious than the dried noodles that I usually buy at the grocery store. They have an amazing texture – they’re firm, but also nice and chewy. Plus, I can’t get over how easy fresh udon is to make!
There are a few steps involved, but each only takes a couple of minutes to complete. Since the dough needs to rest between each stage, it’s best to spread the process out over an afternoon. Luckily, the noodles keep really well and can even be frozen. I made a batch on Sunday afternoon, then used them to make an easy stir-fry on Monday night.
If you have a stand mixer, you’ll definitely want to pull it out for the kneading portion of this recipe. The dough is very thick and dry, so it’s difficult to knead by hand. (Traditionally, udon is actually kneaded with your feet!)
Once it’s smooth and has rested though, it’s incredibly easy to roll out and cut into strands. You can cook it right away (just boil the noodles for about 3 minutes) or freeze it for another night.