Sunday, May 17, 2015

RECIPE: Homemade Udon Noodle from Scratch

Do you crave for noodle all the time like me? If you pre-made your udon noodles, you can enjoy a fresh bowl of hot udon all the time! Most importantly, the only ingredients you really need is flour, salt, and water for noodle. Also, if you are very picky about your noodle's thickness and texture, you can customize it all you want. ** You will need a pasta maker for this!!


2 + 1/2 cups of all-purpose flour
1 teaspoon of salt
1/2 cup hot water
1-2 extra teaspoon of water if needed.
LOTS of corn starch


1. In a cup, add hot water to salt. Mix until salt is dissolved.
2. In a large bowl, add flour and the 1/2 cup of salted water.
3. Mix with a spoon until they they look like this below:
4. If you mix it well enough and it doesn't form one big dough ball, add a teaspoon of water. Mix it very well with the flour. If it still doesn't form dough ball, keep adding water little by little.
5. It should now look like a dough ball:
6. It may look very rough in the beginning. But the process of kneading dough will make it better! Usually, you will need a rolling pin, but the Japanese traditional way of making udon is by kneading with your foot! I am not joking!! 
7. Now, place your dough into a large ziplock bag or any clean plastic bag. Put it on the ground, and start kneading with your foot. When it becomes flat, fold it a few times and knead again. Repeat this process and your dough will get smoother like this:
8. Keep the dough inside the ziploc bag and let it sit in room temperature for 1-2 hours.
9. After that, your dough might look a little bit more yellowish. Cut it into 4 pieces.

 10. Have your pasta maker ready. Here's mine:
Roma 6 Inch Traditional Style Pasta Machine is available on Amazon here 
11. Coat your machine and your dough pieces with corn starch. (This will prevent dough sticking onto machine or noodle sticking onto each other.)
12. First, roll the dough piece into a thin flat dough. You can change the thickness setting at the side.
13. Then, place the flat dough onto the other side of the machine. There are 2 different noodle sizes for this machine. One with very skinny noodle for spaghetti, one with thicker noodle for fettuccine. I choose the fettuccine setting because it is closer to the size of udon noodle.
14. After making all the noodles, divide them into one-serving batch. Add more corn starch to avoid them from sticking together.
15. Now, you can cook them right away in boiling water or you can save them for later. 
16. If you want to save them for later, place each batch into a small ziploc bag and put them into freezer. When you feel like you want noodle again, just boil them straight from the freezer, you don't need to defrost them.

Hope you guys enjoy reading this!! If you have any questions, please email me at!

Start by ordering your ingredients on Amazon today!

Nisshin bread flour only 2kg

Bob's Red Mill Organic Unbleached White Flour, 48 oz

King Arthur Flour Unbleached All-Purpose Flour, 5 Pound

Bob's Red Mill Gluten Free All Purpose Baking Flour, 22-ounce (Pack of 4)

Ziploc Sandwhich Bags 150 Ct ...

Argo 100% Pure Corn Starch, 16 Oz

Bob's Red Mill Corn Starch, 22 Oz

Morton Coarse Kosher Salt Box, 3 Pound


  1. Thank you for the recipe, I have always wanted to make them.

  2. i have always wanted to try these thanks for recipe i cant wait to make it

  3. REPLY TO ALL: You are welcome! Please tell me if you have questions! ^^

  4. Nice recipe! I'll give this one a shot!

  5. Hello! Would I be able to make a gluten-free version of this recipe? Just wondering which alternative flour would work best? They look great!

  6. wow all this time i thought pasta makers were so much more money...i cant wait to order this and start making my own noodles thanks for the great info

  7. Thank you so much for sharing this! I have been looking for a good Udon Noodle recipe and have been sorely disappointed in the past... I will have to try yours!

  8. One of these days I will make these for myself. Thanks for the great recipe!

  9. ive always wanted to learn how to cook chinese food or japaneese i m sorry if i cant tell the difference but its all good and to have you show how to is amazing i thank you

  10. I am delighted to come to such a wonderful blog. I am really very impressed to read from top to bottom. I read every single line and understand the essence of every single word. I appreciate all efforts. Japanese noodle in St Paul

  11. Now I have to go and get a pasta maker... it looks doable! Even for me, lol. Thank you!

  12. Never thought making such wonderful noodles from scratch would be so easy

  13. handmade noodles are always good

  14. Never knew how to do this, thanks!

  15. These look delicious! When I feel adventurous in the kitchen again, I'll try this recipe. Thanks Fanny!

  16. I'm a little scared of making things from scratch, but this is so tempting.

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  18. The shirataki noodles are also available in all sizes and shapes. The lo mein noodle isn't unhealthy, as it has wonderful benefits. udon noodle restaurant