Himokawa Udon Noodles

I truly believe that in order to make good food, we need to have more connection to the ingredients and the process. We need to use ALL of our senses when cooking. That means we not only are tasting and smelling what we are making, but we are in tune with how it feels, what it sounds like, and the memories that it evokes. I love recipes that I can sink my hands into-literally! Welcome Udon Noodles....

a cutting board with handmade wide noodles

What are Udon Noodles?

Udon Noodles are a traditional, thick Japanese Noodle made from three simple ingredients: wheat, water, and salt. I love the toothsomeness and slight chewiness of these noodles. They are designed to be eaten with soups and broths, taking on the flavor of the dish they are served with. I love them with this Amazing Miso Soup recipe.

What's the difference between Himokawa Udon and Regular Udon?

The main difference between Himokawa Udon and Regular Udon is the thickness of the noodle. What makes these Himokawa Udon Noodles so special is that they are rolled so thinly and cut into wide sheets- usually between 2"-4" wide and less than ⅛" thick. Typical Udon are very thick, up to ¼" (double the thickness!). These noodles have a silkiness to them, while still maintaining that classic Udon Noodle chew. I've made a video HERE to show you the process. With only 3 ingredients, this noodle is a great starter for someone wanting to learn noodle making for the first time. Use it to make traditional Udon too!

a pot of cooking noodles

Where Can I buy Udon Noodles?

There is no shame in saying, "I just don't have the time"! Face it, most of us live in that moment more often than not. Making homemade noodles is a treat and meditative in that stress relieving way that food can sometimes be. However, there are a number of amazing options for Udon Noodles that you can buy off the shelf. Here's some of my recommends:

The trick to making homemade noodles

The trick to making homemade noodles is allowing plenty of time to rest the dough properly between kneading and rolling. You'll want to set aside a few hours for that process, although the actual making of the dough and noodles takes very little time. I do a combination of rolling and stretching, which I think gets the noodle especially thin.

Recipe

a pot of cooking noodles

Himokawa Udon Noodles

Kajsa@ Twist of Vegan
A unique Japanese noodle, perfect for soups
No ratings yet
Prep Time 10 minutes
Cook Time 5 minutes

Ingredients
  

  • Noodle Ingredients
  • 10 wt oz all-purpose flour about 2 cups + more for rolling
  • 2 teaspoon kosher salt
  • 1 cup water room temperature

Instructions
 

  • Place the flour and salt in a mixing bowl and slowly start adding the water.
  • With one hand, continue mixing, while the other slowly pours in the water.
  • Stop adding water when the surface of the bowl has no more dry flour.  The dough will be slightly tacky, but it should not be wet or overly sticky.
  • Remove the dough from the bowl, lightly flour your work surface, and gently knead the dough for 3-5 minutes.
  • Wrap in plastic wrap and let rest, at room temperature, for 2 hours.
  • After the 2 hours, lightly flour your work surface and a rolling pin.  Unwrap the dough and roll out, turning occasionally, until about ⅛" thick.   Rest another 5 minutes before cutting.  
  • Place a large pot of water on the stove to boil.
  • Now that your dough is rolled out, square off the dough by trimming the edges. 
  • Cut the dough into strips approximately 2" wide.  Your strips will be about 8-10" long.  Cut in half so that now your noodles are approximately 2"x5".  Pick up each strip and gently pull to stretch the dough another 1 or 2 inches.  This will make the noodles even thinner and you will end up with long noodles about 2"x7".
  • Once the pot of water is boiling, gently lower the noodles into the pot. Stir so they do not stick to each other when first placed in.
  • Cook for 5-7 minutes.  The noodles should cook completely through, but not fall apart or be mushy.  
  • Drain the noodles and immediately rinse with cold water.  Set aside until your soup is ready and then add the noodles at the last moment.
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Keyword japanese food, noodle making, noodles, udon, udon noodles
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