Udon Noodles


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These basic, thick Japanese noodles are used in a variety of soups.

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  • 4 C. Flour
  • 1 tsp. Salt
  • 1 Egg yolk
  • Cold water
  • Additional flour

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Sift flour and salt together into a large bowl. Add egg yolk and enough water to make a stiff paste. Knead thoroughly. Cover the dough with a damp kitchen towel and let it stand for 30 min. Sprinkle board and rolling pin with additional flour. Roll out dough until it is paper thin. Fold into a long roll and cut into strips about 1/10 inch wide. When unrolled, the strips should be at least 12 inches long. Cook 3-4 min in boiling salted water.

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