recipe of udon noodles
The Best recipe of udon noodles
Simple Homemade Udon Noodles with Garlic Sauce
A comforting, homemade udon noodle dish that’s easy to make with pantry staples. The chewy dough pairs perfectly with a savory garlic sauce for a restaurant-style meal at home.
🥘Ingredients
- 2 cups all-purpose flour
- 1 cup cold water
- 1 tsp salt
- 1 tbsp vegetable oil
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
👨🍳Directions
-
1
Preheat oven to 425°F. In a mixing bowl, combine flour, salt, and oil. Gradually add cold water while kneading until a smooth dough forms. -
2
Cover the bowl with a damp towel and let the dough rest for 30 minutes. Divide into four equal pieces and roll each into a thin sheet about 1/8-inch thick. -
3
Cut the sheets into 4-inch squares. Place them on a baking sheet lined with parchment paper and bake for 12–15 minutes until golden brown. -
4
While the noodles bake, heat tomato sauce in a pan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in soy sauce, sesame oil, and sugar. -
5
Once the noodles are done, remove them from the oven and let them cool slightly. Toss with the garlic sauce until evenly coated.
🔧Equipment
- Mixing bowl
- Rolling pin
- Cutting board
- Kitchen shears
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Simple Homemade Udon Noodles with Garlic Sauce Works
❓ Frequently Asked Questions About Udon Noodles with Garlic Sauce
How do I know when the udon noodles are cooked al dente?
When cooking udon noodles, they’re ready al dente when they float to the top of the boiling water. They should have a slight bite to them—pull one up with a slotted spoon and check for firmness. If they’re still slightly firm inside, give them another minute or two.
Can I use fresh udon noodles instead of dried?
Fresh udon noodles are thicker and chewier than dried ones, so they work well in soups or stir-fries but may not hold their shape as neatly in dishes where you want a firmer texture. If you’re using dried, soak them in hot water for 5–7 minutes before cooking.
What’s the best way to prevent the udon noodles from breaking?
To avoid breaking, use a large pot with plenty of water (at least 4 quarts) and bring it to a rolling boil first. Add the noodles and stir gently to separate them. If they’re still too thick, cut them diagonally into bite-sized pieces for easier handling.
How should I store leftover udon noodles?
Cool leftover udon noodles quickly in cold water, then pat them dry. Store them in an airtight container in the fridge for up to 3 days or freeze them for up to 1 month. Reheat in boiling water for 2–3 minutes before using.
Can I substitute another type of noodle in this recipe?
While udon noodles are ideal for their chewy texture, you could use ramen noodles (soak for 3–4 minutes) or even spaghetti or penne for a lighter dish. Keep in mind the flavor and texture will differ slightly—udon’s mild, slightly sweet taste pairs best with the dish’s savory broth.
