Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, authentic handmade udon noodles without getting your hands messy. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Teuchi Udon Noodles (Homemade Sanuki Udon Recipe) 手打ちうどん（讃岐うどん風）作り方レシピ. How to Pull Off Thin Hand-Pulled Lamian Noodles How to make Udon Noodles from scratch - 自製烏冬麵條 ~ 簡單做法.

Authentic Handmade Udon Noodles without Getting Your Hands Messy is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Authentic Handmade Udon Noodles without Getting Your Hands Messy is something which I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook authentic handmade udon noodles without getting your hands messy using 4 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Authentic Handmade Udon Noodles without Getting Your Hands Messy:

1. Get 210 grams Bread (strong) flour
2. Get 90 grams Cake flour
3. Take 2 tsp Salt
4. Take 130 ml Water

This video is about making noodles without the use of egg. You can make Japanese-styled noodles by using more salt (Udon), and less salt for plain Chinese wheat noodles. Get ready to make these super simple homemade udon noodles from scratch. Please leave a star rating below!

Steps to make Authentic Handmade Udon Noodles without Getting Your Hands Messy:

1. Mix the bread flour and cake flour together in a bowl. Dissolve the salt in water, and add the water little by little into the bowl with the flour, using cooking chopsticks to mix.
2. Add enough water so that it looks crumbly. It's the right amount when it looks like it's a bit too dry. You don't have to use up all the water!
3. Put the crumbly mixture in a zip bag or other plastic bag, and gather up into a ball of dough over the bag. Let the dough rest for 20 minutes. (This will evenly distribute the moisture through the dough.)
4. Step on the dough over the bag for about 20 minutes. When the dough is flattened, take it out, fold up into thirds, and step on it again. This is the key to making udon noodles with great, springy texture! I always step on it for 40 minutes.
5. Form the dough into a square, and rest at room temperature for 1 hour. I've done everything so far without getting my hands all floury!
6. Roll out the dough about 3 mm thick. Use either bread flour or cake flour to dust your rolling pin and work surface.
7. Fold the dough up into fourths and cut it into 3 mm wide noodles. If the thickness of the dough is 4 mm, if you cut it into 4 mm wide noodles it will look the best. Don't forget to dust the cut noodles with flour as you work.
8. Boil in plenty of boiling water for 4 to 5 minutes to produce shiny, beautiful udon noodles. Any noodles you won't be eating right away can be frozen before boiling.

Homemade Udon Noodles from a Japanese Udon Master. Unfold the noodles and gather in small sections into your hands and tap a few times against the cutting surface to remove. Gently mix in brine by hand until completely absorbed into the flour. When the consistency is dry and Ichiryu Hakata Udon House specialise in delicious, handmade noodles served to you fresh using. • Udon are Japanese wheat noodles. They are made from all purpose flour, water and salt.

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