Handmade Udon Noodles

Thick, Chewy Japanese Wheat Noodles

Ingredients

• 2 cups all-purpose flour (or a blend of 1¾ cups all-purpose and ¼ cup bread flour for more chew)

• ½ teaspoon sea salt

• ½ cup cold water (plus 1 to 2 tablespoons more as needed)

• Potato starch or cornstarch, for dusting

Method

1. Make the Dough
   In a small bowl, dissolve the salt in the cold water. Gradually pour the salted water into the flour, mixing with your fingers or chopsticks until coarse crumbs form. Gather the dough into a ball.

2. Knead
   Transfer to a clean surface and knead for 8 to 10 minutes until smooth and elastic. The dough will be stiff—this is normal. If it feels too dry to come together, add water 1 teaspoon at a time.

3. Rest
   Wrap the dough in plastic or a clean cloth and let it rest at room temperature for 1 to 3 hours. This resting time allows the gluten to relax and makes rolling easier.

4. Roll and Fold
   Unwrap the dough and roll it into a large rectangle about 3 to 4 millimeters thick. Dust the surface lightly with potato starch. Fold the dough into thirds like a letter or into a loose roll.

5. Cut the Noodles
   Using a sharp knife, slice into even strips about 3 to 5 millimeters wide. Unfold the strands and dust with starch to prevent sticking.

6. Cook
   Bring a large pot of water to a rolling boil. Cook the noodles for 10 to 12 minutes, or until tender but still chewy. Stir occasionally to prevent sticking. Drain and rinse under cold running water.

Notes

Udon noodles are grounding and hearty—ideal for nourishing soups, cold summer dipping dishes, or stir-fries. They can be stored uncooked in the refrigerator for up to 2 days or frozen in bundles for longer storage. Traditionally, udon dough is kneaded by stepping on it wrapped in plastic—if you wish, you may use this method for deeper elasticity.