Udon noodles are wheaten rather thin noodles, and they are cooked very quickly – 4-7 minutes. Often, udon noodles are bought frozen – it also needs to be boiled, and you can throw it directly into water when thawed – 7 minutes of cooking is enough for the noodles to defrost and cook. After cooking, put the udon noodles in a colander and sprinkle with vegetable oil so that they remain crumbly and do not stick together.
How to cook udon noodles
You will need – udon noodles, water, salt, oil to taste
1. Boil 2 liters of water, add 1 tablespoon of salt (tea or tablespoon – to taste). In the production of udon noodles, salt is added to the dough, so carefully salt the water.
2. Put 100-150 grams of udon noodles into the water.
3. Boil the udon noodles for 5-7 minutes, test by mouth: if soft, the noodles are ready.
4. Drain the noodles in a colander, shake lightly to drain the liquid and use in dishes.
How to make udon noodles at home
1. Measure out a glass of flour, half a glass of water, take a teaspoon of salt and a tablespoon of starch.
2. Pour salt into water at room temperature and dissolve.
3. Pour flour into a wide saucepan, add water and knead the dough with your hands to a uniform consistency.
4. Remove the dough in a large bag, release as much air as possible from it, tie tightly and leave for 30 minutes.
5. Open the bag, put the dough in the middle of the bag and lay it on the floor covered with a clean cloth, also cover it with a cloth on top.
6. Walk with your feet on the dough for half a minute, then roll it into a ball again and insist – repeat this procedure 2 more times, at the end insist 2 hours.
7. Sprinkle the board with starch, lay out the dough, roll it over the entire board with a layer 3-4 mm thick, sprinkle with starch on top too.
8. Cut the dough into strips (with a well-sharpened knife so that the dough does not stick), sprinkle with starch and mix lightly. Can be cooked immediately, can be stored in the refrigerator for 2 days or in the freezer for up to a month.
Udon noodles are very easy to stick together, so as soon as possible after cooking, it is necessary to throw it into a colander and then use it in dishes. If for some reason you need to wait, mix the noodles with butter and cover with cling film. The consistency of high quality udon noodle dough is “like an ear lobe”.
When cooking, udon noodles visually increase by 3 times.
Udon noodles are wheat noodles, essentially differing from regular pasta only in that they are thicker. Invented in Japan, udon noodles are great for all Japanese dishes that call for wheat noodles. For example, in the Japanese Ramen soup, it is udon that is used, but only the one with eggs in the composition – then the noodles absorb the taste of the broth better. Also, udon is used as a side dish for any dishes. It is delicious to cook udon in rich mushroom or meat broth, add to soup, fry with seafood and spices.
The price of udon noodles is from 70 rubles / 300 grams, and already cooked noodles are sold frozen at a price of 70 rubles.
Udon noodles are often referred to as wok noodles because most of the udon-based dishes are cooked in the wok.