udon noodle recipe

The Best udon noodle recipe

Classic Homemade Udon Noodles with Garlic Tomato Sauce

4.7 from 1750 votes

A comforting, chewy udon noodle dish that’s perfect for a cozy meal. These homemade noodles pair beautifully with a rich garlic tomato sauce for a restaurant-style comfort food.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 4Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Dough

• 2 cups all-purpose flour
• 1 cup water
• 1 tsp salt
• 1 tsp sugar

For the Sauce

• 1 cup tomato sauce
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• ½ tsp red pepper flakes (optional)

For Serving

• 2 cups udon noodles (pre-cooked)
• 2 tbsp butter
• 1 cup steamed broccoli
• 1 cup shredded carrots

👨‍🍳Directions

1. 1
   Mix flour, salt, sugar, and water in a bowl until a shaggy dough forms. Knead for 5 minutes until smooth and elastic. Cover with a damp towel and rest for 30 minutes.
2. 2
   Preheat oven to 375°F. Roll the dough thinly (about 1/8 inch) and cut into 1-inch strips. Place strips on a baking sheet lined with parchment paper.
3. 3
   Bake for 15 minutes until edges are golden. Remove from oven and let cool slightly. While baking, heat olive oil in a pan over medium heat. Sauté garlic for 30 seconds until fragrant. Add tomato sauce, thyme, and red pepper flakes. Simmer for 5 minutes.
4. 4
   Boil pre-cooked udon noodles in salted water for 2 minutes. Drain and toss with butter. Serve noodles topped with sauce, steamed broccoli, and shredded carrots.

🔧Equipment

• Mixing bowl
• Kitchen scale (optional)
• Rolling pin
• Cutting board
• Large pot

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 10💛Saturated Fat: 2❤️Cholesterol: 60mg🧂Sodium: 850🌾Total Carbs: 65🥦Dietary Fiber: 6🍬Sugars: 8🥩Protein: 18

📝Notes

Tips: For extra chewiness, let the noodles cool slightly before baking. Adjust salt in the dough to taste. Store leftover dough in the fridge for up to a week.

❓ Frequently Asked Questions About Udon Noodles with Garlic Tomato Sauce

How do I know when the udon noodles are ready?

The udon noodles are done when they float to the top of the boiling water. They should be slightly firm to the bite—avoid overcooking, as they’ll become mushy. If your noodles aren’t ready in 3–4 minutes, they’ll take longer.

Can I substitute water for the broth in the recipe?

While you can use water, the broth adds depth of flavor and helps tenderize the noodles. If you skip it, the dish will be less rich, but it’ll still taste good.

What if I don’t have a large pot for boiling the noodles?

Use a deep skillet or saucepan that can hold at least 4 cups of water per pound of noodles. Bring a generous amount of water to a rolling boil before adding the noodles to avoid uneven cooking.

How should I store leftover udon noodles?

Cool quickly in an ice bath, then transfer to an airtight container. Store in the fridge for up to 4 days. Reheat gently in a pot of boiling water (3–4 minutes) before serving.

Why do some versions of udon noodle soup use a dashi stock?

Dashi is a traditional Japanese stock made from kombu and bonito, giving the soup a savory, umami depth. If you don’t have it, a light soy sauce or a splash of fish sauce can mimic the flavor, though it won’t be identical.