Homemade UDON Noodles
Lily's Wai Sek Hong Favorites
Lily's Wai Sek Hong Favorites
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  • 14 ozs
  • /3 cups bleached all-purpose flour
  • 3 tsp salt
  • 1 1/2 to
  • 1 3/4 cups water
  • 1/2 cup for bench flour. Adjust the water with the remaining 1/4 cup water and let the machine knead the dough until soft and pliable.
  • 3 hours If you are leaving it overnight, leave it in the fridge and let it come back to room temperature before rolling and cutting
  • cut
  • 1/2 cup of tapioca starch as bench flour, Put the dough on top of the tapioca starch and cut into 3 or 4 portions Roll out one portion and keep the other portions in the zip-loc bag to prevent drying out.
  • top
  • Roll
  • 1/4 inch strips. Continue to cut to the end of the rectangle. Undo the strips and shape the folded bends neatly. Dust with more tapioca starch if needed. I like to cook the noodles as soon as they are cut, so have a large wok or pot of water readily boiling. Salt has to added to the water, amount depends on the amount of water. I used 2 tsp salt for 2 liters water. Put in the cut noodles into the boiling salted water, try to add loosely stranded noodles instead of a huge cluster this is to prevent the noodles clumping together. DO NOT STIR the noodles, wait until it starts to float, then stir so that they cook more evenly. If you STIR the noodles before they are cooked, they will break and you would have to use a spoon to eat rather than chopsticks. To check if the noodle is cooked through, test a strand of noodle by breaking and if there is no more white center, then they are cooked through.



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