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Fresh Udon Noodles

By , from the Matthew Amster-Burton collection
Total Time 5 hours
Yield 2 lb.


This recipe was adapted from Harumi's Japanese Home Cooking, by Harumi Kurihara.


cups (18.5 ounces) bread flour
cups (7.5 ounces) all-purpose flour
1 Tbsp. table salt
cups water
1 Tbsp. peanut or vegetable oil


  1. Combine the flours and salt in a large bowl. Add the water and stir until the dough begins to come together. It will be dry and shaggy. Begin kneading by hand in the bowl. If there are still dry sections that refuse to combine, add water as necessary, 1 teaspoon at a time. Turn the dough out onto a floured surface and knead 5 to 10 minutes.
  2. Place the dough in a heavy-duty, 1-gallon, zip-lock bag, and seal the bag. Place the bag on the floor, cover with a towel, and stomp the dough flat until it fills the bag. Remove the dough to the floured surface, roll it out with a rolling pin, fold it up, and return it to the bag. Stomp on it again. Repeat the rolling, folding, and stomping routine twice more, for a total of four stomping sessions. Leave the dough in the bag at room temperature 3 to 4 hours.
  3. Remove the dough from the bag, form it into a ball, and return it to the bag. Stomp it flat one last time, trying to get it as flat as possible. Remove the dough from the bag and roll it out on the floured surface to ⅛-inch thick. The dough will fight back; if necessary, let it rest 10 minutes and roll again.
  4. Fold the dough up in thirds (like you’re folding a letter to put into an envelope) and cut into ⅛-inch-wide noodles with a sharp knife. Toss the noodles with flour and cook promptly to avoid sticking.
  5. Bring a large pot of water to a boil. Add the noodles (you’ll probably need to cook them in two batches) and boil 5 to 7 minutes. They’ll cook up very chewy; this is part of their charm.
  6. Drain the noodles, rinse with cold water, and toss with peanut oil. If not using the noodles right away, refrigerate them for up to two days. Reheat by boiling for 1 minute.


Culinate editor’s note: Add a flavor variation by substituting 1/2 cup of the flour with 1/2 cup buckwheat flour.

Read more about Asian noodles in Matthew Amster-Burton’s “Use your noodle.”

This content is from the Matthew Amster-Burton collection.

There are 7 comments on this item
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14% recommend this recipe
1. by anonymous on Nov 19, 2008 at 2:24 PM PST

this is too funny. i would think you should suck all the air out of the bag before the stomping lest you go POP

2. by Hank Sawtelle on Aug 4, 2009 at 8:27 PM PDT

Thanks for giving weights for the flours!

3. by anonymous on Apr 16, 2012 at 10:03 PM PDT

I’m confused about the type of flour to use. Some recipes call for the lower gluten cake flour rather than the high gluten bread flour. Doe it matter?

4. by Matthew Amster-Burton on Apr 22, 2012 at 10:31 AM PDT

Hi, anonymous. I doubt it matters much, but udon are supposed to be very chewy, so I’d recommend the bread flour.

5. by anonymous on Jun 2, 2012 at 5:17 PM PDT

Having trouble getting all the air out of the bag, it keeps popping!

6. by anonymous on Sep 14, 2014 at 10:19 AM PDT

Where does the oil go in?

7. by Kim on Sep 14, 2014 at 9:49 PM PDT

In answer to anonymous, question no. 6: Toss the noodles with oil after cooking.

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