Homemade udon noodles

Recipe from Jun’s Kitchen

  • 300g flour
  • 140ml water
  • 15g salt (optional)

Sift the flour. Add water and salt. Knead until smooth. Let rest for an hour (optional). Roll out on a floured surface to a diameter of ~16 inches. Fold into thirds and cut into noodles about 1/4 inch wide. Boil for 10 min.

Unfold the noodles before boiling. The ends can stick together.
Good view of our kitchen.
Eat with dashi, green onion, a hard-boiled egg, and fried… something!

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