Homemade Udon Noodles

Chewy and springy, these homemade, low carb udon noodles are delish, made fresh without alkaline, and no knead with the help of a stand mixer.

  

Serves: 2
Prep Time: 3 hours – Cooking Time: 7 minutes – Total Time: 3 hours 7 minutes

Helpful equipment

• Stand mixer with dough hook

Ingredients

• 1.5 cups carbalose flour (or all-purpose flour)
• 1/3 cup room temperature water
• 2-3 tbsp. room temperature water if needed
• ¾ tsp salt
• Tapioca flour (or cornstarch) for dusting

Instructions

Step 1

Using a cup, stir to dissolve the salt in 1/3 cup water.

Step 2

In a mixing bowl or the bowl of an electric stand mixer fitted with a dough hook attachment, add the flour. Slowly pour in water while mixing on low speed (level 2), or if mixing by hand, use chopsticks or fingers. If needed, add a tablespoon of reserved water at a time until all flour is assimilated and the dough is soft and pliable. Knead for 20-25 minutes, occasionally scraping down the sides if necessary. 

Step 3

Wrap the dough in plastic wrap and let it rest for 2-3 hours in a warm place to reduce its elasticity for easier rolling later.

Step 4

Unwrap dough and divide it into 2 equal pieces. Keep any unused dough pieces wrapped in plastic wrap.

Step 5

Method 1: Take one piece of dough and roll it out into a 1/8th inch thick rectangle. Dust the dough with flour to prevent sticking. Fold the dough in half so the short ends meet. Using a sharp knife, slice thin, 1/8th inch wide strips down along the long edge of the rectangle. Dust the noodles off with tapioca starch (or cornstarch) and cover with plastic wrap. Repeat with the remaining dough pieces.

Method 2: Take one piece of dough and roll it out into a 1/8th inch thick rectangle. Using a sharp knife, cut thin, 1/8th inch wide strips down along the long edge of the rectangle. Dust noodles off with tapioca starch (or cornstarch) and cover with plastic wrap. Repeat with the remaining dough pieces.

Step 6

To cook the noodles, bring a pot of water to a boil. Drop noodles into the water, stirring gently to prevent clumping. Cook for 10-15 minutes over medium-high heat. Drain the noodles and rinse them with cold water before storing.

Notes

• When rolling out dough by hand (or using a pasta maker), the rectangle shape need not be precise. Aim for a desirable length along the long edge of the rectangle (which will determine the noodle length) and maintain a uniform thickness of 1/8th inch.
• The dough's elasticity and springiness makes the noodles chewy and scrumptious! Kneading, whether using a stand mixer or doing it manually, aids in gluten formation. Prolonged kneading strengthens the gluten strands, resulting in a chewier noodle.
• Type of flour to use: You can use any gluten-containing flour or a mixture of gluten-based flours, such as all-purpose flour, bread flour, wheat flour, or carbalose flour (a low carb alternative).
• Storing udon noodles: To store udon noodles, dust the strands with starch to prevent sticking. Coil the strands in a circular pattern and refrigerate them in an airtight container or bag for up to one day. For longer storage, freeze them in an airtight container or freezer-safe plastic bag. As an extra step, the next day, transfer the noodles to another bag or container to eliminate any freezer-burn icicles.