Udon Noodles

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Making udon noodles from scratch is surprisingly easy. It’s very similar to ramen noodles in hydration, although the characteristics of the dough change how you handle it.

Ramen

Ramen dough has the inclusion of a base (sodium carbonate) which increases the dough’s strength. This is what contributes to the “bounce” in the bite. This strength allows the dough to be rolled very thin. It’s also means that the noodles should be cut thin, otherwise they would be too firm and chewy.

Udon

Udon noodles are also 45% hydration dough. There can be a mix of tapioca starch, which increases the elasticity and softens the dough. Because there is now pH modification, the dough requires a more standard, long rest (>3 hours) to fully hydrate and relax.

When cooked, the noodles are softer and therefore should be cut wider for more interesting texture. I’m not sure what would happen if the dough were to be rolled thin, it might end up mushy or without a desirable texture.

Tapioca Starch

Tapioca starch is not traditional but it’s common to see in other cultures that have adopted udon (Vietnamese banh canh, for example). Tapioca gives the dough a smoother and chewiness, without making the noodles gummier when cooked. 30% is a good percentage to start, maybe experiment with more until the desired texture is found.

Udon Noodles:

I followed this recipe from Ginger and Scotch.

Recipe

Ingredient Baker’s Percentage Amount for 4 servings (g)
Flour 100% 240
Tapioca Starch 30% 72
Salt 4% 10
Water 48% 150

Note

The amount of salt is higher than typical. Most doughs are around 1.8%, this is double that. When it comes time to cook, boil in unseasoned water.

Technique

Dough

  1. Dissolve salt into water.
  2. Mix all ingredients in a bowl or on counter. Mix and knead until it all the flour comes together. Dough should be shaggy and seem too dry.
  3. Place the dough into a ziploc bag. Close bag halfway, leaving it open for air to escape.
  4. Knead by stepping on the dough with ball and heels of the feet. Continue until the dough is fully flattened.
  5. Remove dough and fold it in half several times.
  6. Repeat kneading.
  7. Rest dough for 30 minutes. Squeeze all air out of the bag, to prevent the dough from drying out.
  8. Repeat kneading.
  9. Rest the dough for >3 hours or overnight in the fridge.

Cutting

  1. Roll the dough out, using the rolling pin or the pasta roller. The thickness is about 1/8” (3 mm).
  2. Cut the noodles. Noodles should be wider than ramen, maybe fettuccine.
  3. Noodles can now be frozen or cooked right away. Can store in the fridge for a day or two but they cook from frozen just as quickly as from fridge.

During the rolling and cutting process, be sure to liberally dust with tapioca starch to prevent sticking.

Cooking

  1. Bring water to a boil. Do not season, the dough is heavily seasoned already.
  2. Cook until done.
  3. Drain and rinse with cold water to stop further cooking.