Finally, Udon noodles without plastic packaging and whole wheat, to boot! These are remarkably easier than you'd think, although you'll build some great muscle with the required kneading. But they're well worth it! Adapted from Rouxbe Culinary School.
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Pasta, Whole Food Plant Based, Zero Waste
Keyword: Noodles, Udon
Author: Cindy Thompson, Trimazing! Health & Lifestyle Coaching
2 ¾cupsWhole Wheat Pastry Flour
⅓cuptapioca starchplus more for dusting
1cupwarm waterdivided (less if you use white bread flour)
In a small bowl, dissolve the salt in warm water.
Mix together the flour and tapioca starch another larger bowl.
Make a well in the flour/tapioca starch and pour about half of the water into it. Mix with your hands, scraping the bottom of the bowl to incorporate all the water.
Add half of the water that left, continuing to mix. The dough starts to separate into strands. Add some of the remaining water, mixing and squeezing the dough until it forms a ball. Add a little more if it seems too dry. It won't be smooth, kind of "shaggy," but will be somewhat elastic. Put the dough ball into the bowl and let rest for 30 minutes.
Sprinkle some tapioca starch on the counter, just enough so that the dough won't stick and begin to knead the dough for 10 minutes until it's smooth and shiny. The dough is very stiff, so you may need to stand on a step stool for leverage if you are short or your counters are high.
Form the dough into a tight ball, put into a clean bowl, cover with a cloth, and let rest 3-4 hours.
Sprinkle tapioca starch on the counter and roll the dough out until very thin (1/8 to ¼ inch thick).
Sprinkle the dough lightly with more tapioca starch, spreading it over the entire surface. Fold the dough in half toward you, sprinkle and spread again with tapioca starch, and fold in half toward you again. Sprinkle and spread tapioca starch on top again and let the dough rest for 30 minutes.
After resting, spread top again with more tapioca starch and some sprinkle more on the counter so that the noodles do not stick together when you cut them.
Cutting the dough crosswise with a sharp knife into 1/8 to ¼ inch wide noodles. Sprinkle the cut noodles with a little more tapioca starch and gently toss the noodles to unroll them. The extra starch will help keep them from sticking together. Keep them on a tapioca starch dusted counter or plate until ready to cook.
Bring a large pot of salted water to boil. Cook the noodles, stirring occasionally to keep from sticking, until they float to the surface, about 3 minutes, and continue to cook for 2 more minutes. Do not overcook as they will become rubbery.
Removing from the boiling water and place them immediately into an ice bath to stop the cooking.
Drain well before adding to hot broth or stir frying.
Can't find tapioca starch? Not near an Asian market? Put tapioca pearls (not instant, pre-cooked tapioca) in a high speed blender and pulverize into a powder.To freeze, boil Udon as directed, shock in ice water, and drain well. Make small portion-sized piles on a silicon-lined sheet pan and freeze. Once frozen, remove the portions from the tray and store in freezer-safe containers. Add frozen noodles directly to hot water or soup without thawing to reheat.