Developing Techniques on Making Fresh Udon Noodles

A simple recipe tutorial on techniques to make fresh udon noodles for Asian dishes.

Udon is a thick Japanese noodle that is made from wheat flour. They can be served chilled in the summer or as part of a hot meal during winter in Japan. They can be enjoyed hot as noodle soup with mildly flavoured broth and umami from dashi, soy sauce and mirin. They can also be served with toppings such as tempura or deep-fried tofu. During summer, Udon can be served chilled with some light soy sauce for dipping.  

The Basic of Making Udon 

a chef is making udon noodles.
The basic techniques for making fresh noodles have remained unchanged through the centuries (Photo: Shutterstock)

There are many types of popular noodles in Asia but the basics for noodle making remain the same. Noodles are made from unleavened dough using the type of flour that is local to the area. The dough is rolled flat and then cut, stretched or extruded into long strips or strings. They can be used fresh or stored first for later use.  In cooking, they are boiled in water or broth, pan-fried, or deep-fried depending on the dish. 

The three basic ingredients of this noodle are flour, a little salt and water. There are only a few steps needed to prepare the noodles – after mixing all ingredients, the process of kneading, rolling, and resting the dough should be done delicately before slicing or pulling in order to produce fresh, springy noodles for a satisfying dish.  

Make the Udon dish more interesting by adding activated charcoal. This ingredient is said to have health benefits such as trapping toxins and chemicals in the body, making it easier to flush them out. Activated charcoal is said to promote a healthy digestive system by reducing bloating. It is also said to be heart-healthy because there are studies link  the use of activated charcoal to lower cholesterol levels. There are also claims that it helps increase energy level and delay aging by delaying cell damage. While there is no conclusive studies on those benefits, Udon with activated charcoal would be a good addition to an Asian-themed menu, as the darker coloring gives the noodles a photogenic appeal for social media posts 

Here is an example of technique on making black udon using activated charcoal, flaxseed water, white flour, table salt and water:   

Udon Noodles 

A bowl of udon with beef and garnish.
Vegetarian Udon Yakisoba, a healthy menu for Japanese food lovers (Photo: Shutterstock)

The Udon noodles, which are thicker, creamy-white, elastic, and smooth can be served in a soup as an alternative to the usual Ramen. To round out the taste of the Udon dish, add Knorr Aromat Seasoning Powder for some umami notes. Fresh noodles give a dish a different texture, with a full mouthfeel and better flavor.


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