Homemade Udon Noodles

Prepare dough: Add salt to water and stir to dissolve. Add flour and starch to bowl and whisk to mix. Add the water bit by bit while mixing with your fingers until a raggedly dough is formed. Press the dough into a ball, cover and let rest for 1/2 hour.

Knead dough: Put dough on working surface. Use hands and rolling pin to press the dough into a sheet. Fold into fours. Press into sheet again, fold in fours and press out into a sheet one last time. Fold sheet of dough towards center to form a smooth ball, cover and let rest for 2 hours.

Roll out noodles: Lightly dust working surface and surface of dough with cornstarch. Roll the dough out into a rectangle, dusting the dough as needed if sticky. As the size of the dough sheet gets bigger start rolling the dough onto itself, i.e. wrap the dough around the rolling pin as you roll. This method will allow for thin and even rolling. Just remember to dust the dough with starch as you roll if needed. Keep rolling until the dough is 1/8 inch thick.

Cut the noodles: Fold dough into thirds. Slice out noodles approx 1/8 inch thick. To prevent noodles from sticking together add cut noodles into a bowl with some starch and toss to coat.

Cook noodles: Boil a large pot of water. When the water boils add udon and cook for approx 12 mins or until al dente. Test by biting a noodle to check if center is translucent. Remove from water and rinse to remove starch. Add cooked noodles to noodle bowl for soup noodles or to a hot wok if stir frying.

Storage: Store the noodles in air tight container in the fridge for up to 3 days. For longer storage, portion the noodles into serving sizes and then freeze until hard. When hard put into ziplock to keep for up to 2 months. Enjoy!