Homemade Udon Noodles Recipe: if you crave chewy, slurpable noodles that make any broth sing, you just found your weekend project. I love how simple ingredients turn into something wildly satisfying. You knead a dough, you roll it out, and suddenly your kitchen smells like a cozy udon shop. I’ll walk you through every step, from dough feel to cut size, with zero fluff and plenty of practical tricks.
Homemade Udon Noodles Recipe
I chase that signature udon chew, and I always hit it when I make the dough at home. Fresh udon holds broth better, springs back with each bite, and makes quick sauces taste restaurant-level. You can control thickness, width, and salt so your noodles match your mood. Also, I love the process it feels meditative, and the reward tastes incredible.
I roll thick, square-cut noodles for niku udon on cold nights, and I slice thinner for stir-fry. I keep a bag of dough in the fridge for midweek cravings. You’ll set up your own groove once you make one batch.
Mistakes to Avoid
- Skimping on salt: You need salty water in the dough to build chew and flavor. Use the full amount for best texture.
- Rushing the rest: Let the dough rest so the gluten relaxes. If you skip this, you fight the dough and cut ragged noodles.
- Rolling too thin: Udon needs heft. Aim for about 3–4 mm thick and 4–6 mm wide for that classic bite.
- Under-kneading: You want a smooth, firm, elastic dough. Knead until it feels springy, not sticky or crumbly.
- Overcooking: Start checking at 8 minutes. Pull a noodle, rinse it, and taste for a tender center with bounce.
Ingredients You’ll Need
- 400 g bread flour or all-purpose flour (about 3 1/3 cups), plus more for dusting
- 180 g ice-cold water (about 3/4 cup)
- 14 g fine sea salt (about 2 1/4 teaspoons)
- Potato starch or cornstarch, for dusting
- Optional: 1/4 teaspoon baked baking soda for extra chew
Equipment
- Kitchen scale (I recommend it)
- Large mixing bowl
- Zip-top bag or plastic wrap
- Rolling pin
- Sharp knife or bench scraper
- Large pot and colander
How to Make Homemade Udon Noodles
- Mix the brine: Stir the salt into the ice-cold water until it dissolves. Add the optional baked baking soda if you want extra bounce.
- Make the dough: Add flour to a bowl, pour in most of the salted water, and mix with your fingers. Add the rest gradually until you see a shaggy, slightly dry dough.
- Knead: Press and fold the dough in the bowl until it comes together. Move it to the counter and knead for 8–10 minutes until the surface turns smooth and firm.
- Rest: Wrap the dough or place it in a zip-top bag. Let it rest at room temperature for 30–60 minutes so the gluten relaxes.
- Knead again: Give the dough a quick 1–2 minute knead after the rest. You should feel more elasticity and less resistance.
- Roll: Dust the counter with potato starch or flour. Roll the dough to a rectangle about 3–4 mm thick, lifting and dusting as needed to prevent sticking.
- Fold for cutting: Dust the surface, fold the sheet in thirds like a letter, and dust between layers. This step keeps cuts clean and even.
- Cut: Slice noodles 4–6 mm wide for a classic udon width. Unfold the strands and toss them with a little starch to keep them separate.
- Boil: Bring a large pot of water to a rolling boil and salt it lightly. Add noodles, stir, and cook for 8–12 minutes depending on thickness.
- Rinse and use: For hot soup, rinse the noodles briefly under cold water to remove excess starch, then warm them in broth for 30 seconds. For cold udon, rinse well until the noodles feel squeaky and chilled.
Timing Guide
- Dough work and first knead: 15 minutes
- Rest: 30–60 minutes
- Roll, cut, and cook: 25–35 minutes
Substitutions & Variations
- Flour options: Use bread flour for extra chew or all-purpose for a softer bite. I also like a 50/50 mix for balance.
- Whole-wheat: Swap up to 20% of the flour with whole-wheat for a nutty note while keeping the chew.
- Gluten-free trial: Use a blend of white rice flour, tapioca starch, and a touch of xanthan. Expect a softer texture, not a perfect dupe.
- Extra bounce: Add 1/4 teaspoon baked baking soda (optional) to the dough water for a firmer bite.
- Dusting starch: Use potato starch for a silkier surface, or cornstarch if that’s what you have.
Cooking Tips
- Weigh your ingredients for consistency. Flour volume shifts a lot; the scale stays honest.
- Use cold, salty water in the dough. The salt strengthens gluten and deepens flavor.
- Keep the dough firmer than pasta dough. Firm dough cuts cleaner and holds its shape in boiling water.
- Dust with potato starch for a silkier finish. I use it lightly so the noodles don’t clump.
- Test-cook a few strands first. Adjust thickness or cooking time before you boil the full batch.
- Save a cup of noodle water. I whisk it into quick sauces for extra gloss and body.
Serving Ideas
- Classic kake udon: Ladle hot dashi-soy-sake broth over noodles, then top with scallions and a soft-boiled egg.
- Niku udon: Simmer sliced beef with soy, mirin, and sugar, then spoon it over hot udon.
- Yaki udon: Stir-fry noodles with cabbage, mushrooms, and a savory soy-worcestershire sauce.
- Curry udon: Swirl Japanese curry roux into dashi for a cozy, clingy sauce.
- Cold bukkake udon: Rinse well, pile into bowls, and pour over chilled tsuyu with grated ginger and nori.
Make-Ahead and Storage Tips
My homemade udon noodles reheat so well that I keep batches on standby for quick lunches and late-night slurps.
Make-Ahead: Mix and knead the dough, wrap it, and chill for up to 24 hours; or roll, cut, dust, and refrigerate for up to 24 hours before cooking.
To Refrigerate: Store cooked, cooled noodles in an airtight container for up to 3 days. Toss them with a teaspoon of neutral oil to prevent sticking.
Freezing: Freeze cut, uncooked noodles in a single layer on a sheet pan until firm, then bag them for up to 2 months. Cook from frozen and add 1–2 extra minutes.
To Reheat: Dip cooked noodles in boiling water for 30–60 seconds, or warm them directly in hot broth. For stir-fry, toss them in a hot pan until heated through.
Homemade Udon Noodles
Ingredients
Instructions
- In a large bowl, dissolve the salt in the lukewarm water.
- Gradually mix the water into the flour, stirring gently until a dough begins to form.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for at least an hour.
- Roll out the dough into a thick rectangle and fold it into thirds.
- Slice the folded dough into 1/4-inch thick noodles.
- Boil a large pot of water, add the noodles, and cook for 7-10 minutes or until tender.
- Drain the noodles and rinse under cold water to remove excess starch.
- Serve hot or cold with your choice of broth or dipping sauce.