Best Homemade Nama Fresh Udon Noodles Recipes

FRESH HOMEMADE UDON NOODLES

Steps:

• In a large mixing bowl, combine both flours. In a liquid measuring cup, dissolve salt in warm water. Pour the water into the mixing bowl and stir the dough until it comes together. The dough will look shaggy but knead with your hands until it forms a ball. It won't look smooth but it should stick together and be cohesive. Put the dough in a ziplock bag, let the air out and seal. Place the bag on the floor and knead the dough with your bare feet (or socks) for about 5 minutes or until elastic. If using a mixer with dough hook, knead on low for about 10 minutes. Alternatively, you can knead using your hands. Dough should be smooth, elastic and pliable at the end. Remove dough from the ziplock bag and form into a ball. Cover with plastic wrap and let rest at room temperature for 4 hours. After the dough has rested, divide the dough into 2 sections. Roll one section on a lightly floured surface into a large rectangle about 1/8-1/4" thickness (thinner is best as it will expand some when cooked). Flour top of rolled dough heavily and fold it letter style. Cut into 1/8-1/4" strands with a sharp knife or pizza cutter. Toss the strands to open and cover with flour to prevent clumping. Repeat with the other section of dough. Fill a very large pot with water and bring to a rapid bowl. Place half the noodles in the boiling water. Lower the temperature and boil gently for 6 minutes. Taste for doneness first before draining. Drain in a colander and quickly run cold water over it until the noodles feel cool to the touch. Repeat for each batch. Shake off excess water and proceed to use in a recipe.

MAKE-IT-YOUR-OWN UDON NOODLE SOUP

Steps:

• Prepare noodles according to package directions, and drain. Toss with a teaspoon of sesame, olive, vegetable or canola oil to prevent them from sticking together, and set aside.
• In a medium saucepan over medium heat, heat 1 tablespoon of olive oil until it shimmers, and sauté the grated ginger and garlic until you smell it (less than a minute). Do your best not to burn it. Add 2 cups of stock to the pot. Be careful - it might splatter.
• Bring the stock to a boil, and lower the heat to a simmer (about medium-low). Add carrots (or any hard, root vegetables, if using), and cook until they are crisp-tender, about 1 to 2 minutes. Add tofu or any vegetables (except spinach), and cook until tender but still bright in color, about 1 to 2 minutes. Turn off heat, and cover to keep warm.
• In a small pot, heat the remaining 1 cup of stock until it steams. Remove from the heat, and whisk in the miso paste until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. (If using soy sauce instead of miso, skip this part and add the rest of the stock and soy sauce.) Stir in the cooked noodles and fresh spinach, if using, and heat through over medium-low, if necessary. Do not bring the soup to a boil with the miso: Some cooks believe this can ruin the miso's delicate flavor. Top as desired and season additionally, if desired, with soy sauce.