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Homemade udon noodles (vegan)

October 5, 2014

I have been blogging for a while now and have seen so many amazing recipes out there (check out our weekly Fiesta Friday parties over at thenovicegardener!) but I rarely ever see any from scratch noodle recipes so that’s why I decided to share one with you all today! Well, I could be wrong and someone could of brought noodles along before but either way…you can never have enough noodles! Anyways, I eat noodles quite often but I’ve never thought to make them myself and although I’ve read lots of recipes for making fresh pasta…I don’t have a pasta roller at home so I opted to make something that didn’t need one…UDON NOODLES! I’ve eaten my share of udon noodles through the years because they’re one of my favorites 🙂 At first I didn’t think that they would be too difficult to make since I already make dough on a regular basis so how hard could it be right? Well…I was wrong! It was quite the journey but it was well worth it because nothing beats eating the fruits of your labor.

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Ingredients (2 servings)
adapted from the ever so lovely lafujimama

2 teaspoons salt
1/2 cup warm water
1 3/4 cup bread flour (I used whole wheat; regular flour would work as well)

Off we go!

1. I used a bread making to make the dough and if you are too, prepare it according to your bread machine’s instructions for making dough. But if you’re not…here’s what you do. In a large bowl, combine the the salt and the warm water. Add in the bread flour.

2. Stir the water and flour together until a dough forms.

3. Then knead it forcefully on a board for 5-10 minutes until the dough is smooth

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4. Then transfer the dough to a large plastic bag, and then wrap the bag in a thick towel. Put it on the floor and walk on it a few times to flatten it.

5. When the dough is flat, remove the dough from the bag and roll it out with a rolling pin.

6. Fold the two ends of the dough inwards so that they overlap.

7. Then fold the two long ends into the middle until it forms a giant folded dough lump. Return the dough to the plastic bag and repeat this process for another 5-6 times.

8. When you’re done, return the dough to the bag and let it rise for 2.5 hours in a warm place.

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9. When your dough is done rising, roll it out on a floured surface and dust the top with flour. Then fold the dough into thirds and cut the dough into 1/4″ thick ribbons.

10. To eat, cook the noodles in a pot of boiling water for 7 – 8 minutes until they are soft.

11. When the noodles are done cooking, strain them out by pouring them out into a strainer. Then rinse them with cold water to make sure all the excess starch from the flour gets removed.

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12. Munch them in a bowl of soup or stirfried with veggies!

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    1. You’re completely right! The texture was not as smooth with whole wheat flour compared to white flour and the taste was white “wheaty” as well. I think next time I’m going to do a blend to balance it out better.

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