Although this is a stir-fry, most home burners don’t put out enough heat to require continuous stirring. Starting from the edge of the dough, drop a rolling pin onto the dough to flatten it by gradually shifting the position of the pin on the dough. For fresh or dry noodles, boil them according to the package directions first and then drain. Yaki udon is made with udon noodles. Alternatively, make each serving portion a flat mound and place them in an air-tight container without touching each other. Divide the noodles into serving portions (100g/3.5oz each for standard serving) and store each portion individually in a zip lock bag (note 7). The texture of Home-made Udon Noodles is no comparison to those fresh noodles you buy from the shop. 3.5 oz of …and 0.3 oz…sorry but I am use to “cup” measurements. Add the remaining salt water to the flour and mix well. To make the sauce for the Yaki Udon, combine the soy sauce, Worcestershire sauce, maple syrup, and black pepper in a small bowl and stir them together. Heat a large frying pan (12-inches or bigger) over high heat and add the vegetable oil. All rights reserved. Many Japanese fruits would be wonderful to try, but the following seven are some of the tastiest, luxurious, and most expensive. Place the lid on and freeze. For a heartier meal than kake udon, try this dish. But there are actually a wide variety of dishes you can enjoy — here are 11 udon noodle dishes you must try! Mine didn’t look as pretty as yours but I have never cut noodles before so I’m sure the skill will come with practice. A rolling pin (the traditional Udon rolling pin is a thin long wooden pole, which is about 3cm in diameter). Hailing from Okinawa, the purple sweet potato, also known as beni imo, is a delightful potato used in many desserts. Yaki Udon is traditionally made on a large steel flat-top griddle called a teppan. Cooking Home-made Udon Noodles Immediately. After 5 minutes of serious kneading, the dough should become reasonably smooth when formed into a ball. Will try soon. The major steps in making Udon Noodles are: Be warned that the thickness of the freshly made Udon Noodles doubles when boiled. Stretch the dough, fold it, then knead to stretch. There is no need to thaw frozen noodles. Thank you. This is very important for a couple of reasons: When the white bits no longer come off the noddles and the water becomes clear, you are now ready to make tasty Udon noodle dishes with the best fresh noodles (see the photo below). Let the udon fry undisturbed for a few seconds to brown some of the sauce around the noodles and then toss and repeat it until the udon is well glazed and the vegetables are cooked to your liking. The feet method is fab as the dough can be hard to kbead. If you’re going to add a protein, I suggest seasoning it first with salt and pepper. Where I’m from I’ve never seen flour listed as “Strong” flour & where you’re from strong flour just means “Bread” flour? Please don't hesitate to send us a message! If you answer is yes; at what stage should they be frozen, and for how long can they be frozen? When the bubbles start rising and get close to overflowing, add a small amount of cold water to lower the bubbles, then reduce the heat slightly so that the water is boiling vigorously. Dust the surface of the dough from time to time. Add the salt water to the flour and mix well. You can also adjust the thickness of the Udon Noodles to your liking. Garnish the Yaki Udon with chopped scallions and benishoga. Sprinkle flour over the dough (note 5) and fold it a couple of times in the same direction so that the width of the dough becomes narrow in one direction. Firstly quick dry, then slowing down the drying process towards the end. There should be no large lumps in the flour (see the photo in post). Additionally, Yakisoba tends to be seasoned primarily with a tangy, sweet, and spicy sauce called chunou sauce. In fact, since Western stoves were designed to heat a flat bottomed pan evenly, you’re most likely better off using a large frying pan. They are ready to use (note 6). Make a ball with the dough and wrap it with cling wrap. It contains more gluten than other types of flour which gives it its elasticity and enables the dough to rise with a good structure. It is called Zaru Udon (ざるうどん, Cold Udon Noodles) actually. You can’t find all of them in America, but they are worth seeking out if you are ever in Japan. Just be careful you get a Worcestershire sauce that is vegan-friendly as many traditional ones include anchovies. Thanks for a great recipe. The noodles are accompanied by a dipping sauce and sometimes garnished with a bit of nori or wakame. Drain and rinse in cold water until the noodles cool down completely and the stickiness of the noodles is removed. The best condiments for Zaru Udon are finely chopped shallots/scallions and grated ginger. If you are using fresh noodles, you will need 300 grams. Also thanks for putting everything in grams And oz. Drop the noodles into the boiling water and cook for 10-12 minutes. I guess I am calculating servings based on Japanese standard portion of home cooking which tends to be a bit less than other cuisines :-). Instead of using your hands, you could knead with your feet. The egg is poached by the hot soup, and when the yolk is punctured, the egg slowly coats the noodles and mingles with the broth.