homemade noodles

Reprinted with permission by Harper Collins Publishing. From Mastering the Art of Japanese Home Cooking by Masaharu Morimoto. For a simple dashi udon broth, please see above.

Homemade Udon Noodles Recipe From Chef Morimoto

kosher salt

water

Homemade Udon Noodles Recipe from Chef Morimoto

In a large mixing bowl, combine flour and salt. Add 1 1/4 cups water. Use hands to mix until dough starts to come together in a few large lumps. Firmly press and knead the dough, incorporating any loose flour until there is none left. If necessary, add a little more water, 1 tablespoon at a time, until you can incorporate all of the flour.

Lightly dust work surface with flour. Knead dough (folding and firmly pressing with your palm, folding and pressing forcefully) until dough looks and feels fairly smooth, about 5 minutes. Form dough into ball, wrap in plastic wrap, and let rest at room temperature for 1-5 hours.

On a lightly floured surface with ample room, knead it again for a few minutes. Divide dough into 4 equal-sized balls. Dust each ball with flour and cover with plastic wrap until ready to roll out.

Use rolling pin to roll out the dough, occasionally rotating the dough 90 degrees and lightly using with flour if it threatens to stick to the pin, until just between 1/8" to under 1/4" thick. If the dough is too difficult to roll out, cover with plastic wrap, let rest for 10 minutes, and then resume. This rest allows the gluten to relax and makes it easier to roll out.

Fold the sheet of dough into thirds (like a letter fold) and then slice widthwise into approximately 1/8" thick noodles. Gently separate the noodles and toss them with a little bit of flour, just so they don't stick together. Cook right away.

To make Homemade Udon Noodles:

Bring a large pot of water to boil and prepare a large bowl of icy water. Add noodles to boiling water, stirring frequently and adding 1/4 cup fresh water if the water threatens to bubble over, until they are fully cooked but not mushy, 7-12 minutes (depends on how thick your noodles are). Unlike Italian pasta, Japanese noodles shouldn't be al-dente, but don't let them get mushy.)

Drain noodles, transfer to icy water. Briefly and gently rub the noodles with hands to remove some of the starch. Drain from cold water.

To Cook Homemade Udon Noodles:

Delicious noodle soup made with thick knife-cut noodles and a rich chicken broth

Dak Kalguksu (Korean Chicken Noodle Soup)

chicken

onion

garlic

ginger

white parts of scallions

onion (thinly sliced)

soup soy sauce

sesame oil

salt (about 1/2 teaspoon and pepper to taste)

zucchini (julienned)

scallions (finely chopped)

soy sauce

Korean red pepper flakes (gochugaru)

sesame seeds

– 3 scallions (finely chopped)

all-purpose flour

salt

cooking oil

water (start

Place the cleaned chicken in a stockpot large enough to hold the chicken and 12 cups of water. Add the onion, garlic, ginger, scallions, and 12 cups water. Bring it to a boil over medium high heat. Skim off any foam on top. Reduce the heat to medium low and simmer, covered, for about 40 minutes. Adjust cooking time for cut pieces of chicken. If making homemade noodles, this is a good time to start making the dough.

Sprinkle the julienned zucchini with salt for about 15 minutes and then squeeze out the water. Briefly saute in a heated pan with a little bit of oil. Set aside.

Cut through the thickest part of the breast, with a knife, to see if the chicken is cooked and tender. Turn the heat off and carefully remove the chicken.

When the chicken is cool enough to handle, remove the meat off the bones. Shred the meat into small bite size pieces. Add the garlic, salt and pepper to the chicken. Combine well.

Strain the broth and remove the excess fat. You can line the strainer with a paper towel or use a fat separator.

Return the broth back to the pot. Add the optional dried kelp, onion slices, and soup soy sauce. Bring it to a boil and boil for a few minutes. Add salt and pepper to taste. Remove the kelp. This is a good point to roll the dough out and make the noodles if making homemade noodles.

Meanwhile, in another pot, boil water to parboil the noodles. Add the noodles, and stir. Cook briefly.

Remove the noodles with a strainer and add to the pot with the broth. Continue to boil until the noodles are cooked through.

To serve, ladle the noodles and soup in a serving bowl, top with the chicken pieces, zucchini, and chopped scallion.

Mix the flour, salt, optional oil and add 3/4 water by hand until the dough starts to come together. You&#039;ll need to add more water, depending on your flour. Add 2 tablespoons water and see how it is. The dough should feel stiff to work with. If still too dry, add a little more.

Flour the surface to knead. Knead with the heel of your hand until the dough is fairly smooth, about 5 minutes. The dough should feel slightly too stiff to work with at this point. You can adjust the dough by kneading in a little more flour or more water (just enough to wet your hands). Cover with plastic wrap, and let it rest for 30 minutes to an hour. After resting, the dough should feel soft and smooth. You can prepare the dough up to this point a day in advance.

When ready to use, knead the dough for 2 to 3 minutes. Using a sharp knife, cut the dough into 2 pieces. Dust the work surface generously with flour. Flatten a piece, and roll it out with a rolling pin to make a thin sheet, about 12 x 14-inch.

From the longer side, fold the dough over 3 to 4 times into layers. Again, generously flour the surface and the dough as you roll it out and fold to keep the dough from sticking.

Cut the dough with a sharp knife into about 1/4-inch thickness. Unfold the noodles and dust with flour to keep the noodles strands separate.

For the homemade noodles - optional

A fun and easy recipe for homemade Chinese Egg Noodles from scratch that can be made by hand or with a pasta machine. Perfectly chewy and springy, these noodles will hold up well in your favorite soup or stir-fry sauce without turning mushy.

Homemade Chinese Egg Noodles From Scratch

baked baking soda

eggs

Mix flour and salt together.&nbsp;In a large bowl, add the flour and salt together and mix a couple times with a fork or chopstick.

Make alkaline solution.&nbsp;If using kansui: Crack the eggs into a small bowl and add the lye water (aka kansui) to the eggs.If using *baked* baking soda: Dissolve the baked baking soda in 1 tablespoon of water and mix (make sure there are no lumpy bits) and then add the mixture to the eggs.Whisk eggs a few times with a fork or chopstick to thoroughly mix the eggs and kansui/baking soda.

Add alkaline egg mixture to the flour and squish into a ball.&nbsp;Pour the eggs into the bowl of flour and mix with a fork or chopstick.&nbsp;The flour will become a crumbly texture and that is what you want for now.&nbsp;Use your hands to squish the flour crumbs together into a ball.&nbsp;If the flour doesn’t completely form a ball after a bit of squeezing, then add more water, but only a tablespoon at a time, until you get one cohesive ball.&nbsp;You are aiming for – a dry and crumbly looking dough with barely any crumbs left in the mixing bowl.

Knead dough for 1 minute and rest for 30 minutes at room temperature.&nbsp;Knead the dough for a minute and then wrap it in plastic (or place it in a bowl covered with a damp towel) so that it doesn’t dry out.&nbsp;Allow the dough to rest at room temperature for 30 minutes.

Beat the dough for 3 to 5 minutes.&nbsp;Take the dough out of the plastic wrap (do not toss the plastic wrap away as you’ll need it again) and knead it for about 3-5 minutes.This is not a difficult dough to knead like ramen dough but little helpers might have trouble doing it themselves.  In that case, you can hand your child a rolling pin and use it to beat the dough on all sides for those two minutes.Use a large-diameter rolling pin, preferably one with a long handle that they can hold on to. But anything will do as long as you don’t hurt yourself.&nbsp;

Rest dough for another 30 minutes.&nbsp;Form the dough into a ball, wrap it in plastic (or place it in a bowl covered with a damp towel) and rest it for 30 minutes at room temperature.If you won’t be using the dough immediately, stick it in the fridge and take it out 30 minutes before you need it so that it returns to room temperature.

Roll the dough flat with a pasta machine (or by hand).Take the dough out of the plastic wrap, give it a few quick kneads.  Divide your dough in half and return the unused half to it’s plastic wrap or towel-covered bowl.Flatten the other half of your dough as much as possible by hand (or whack with the rolling pin again) and start feeding it through the pasta machine.Starting with the widest roller setting, feed the dough through 3-4 times. Then adjust the rollers to the next setting and feed dough through 2 times per setting until desired thinness. We liked the dough thickness of level 6 (~1.2 mm).If rolling by hand, be sure to sprinkle lots of flour on the dough and the rolling pin so that the dough doesn’t stick.

Cut dough into long strips of noodles with the pasta machine (or by hand).Finally we are ready to cut the dough into strands! Our Marcato pasta machine came with two size options – a thick fettucine size and a thin spaghettini size. We used the spaghettini cutter to make thin Chinese egg noodles. (For thicker noodles, which my dad prefers, we tried the fettucine cutter but it was too wide so we just used a large knife to cut the dough into the width he likes.)First, cut the dough in half if it is too long to work with.Next, lightly dust the dough with flour or corn starch and then pass it through the cutters.Repeat with the other half of the dough.If cutting by hand, fold the dough in layers either like a tri-fold letter or into an S-shape. Cut into strands with a large knife to desired thickness. Remember that the noodles will expand slightly when cooked.After the dough is cut into strips, sprinkle more flour or corn starch over the noodles before jiggling the shaking them open into long beautiful strands.

Simmer noodles in boiling water.&nbsp;Bring a large pot of water to boil. Do not add salt. Cook the noodles for 2 to 3 minutes depending on thickness of your strands.&nbsp;Test cook a few strands before throwing in the whole batch. It is better to undercook the noodles slightly than to overcook them because they will continue to soften as they absorb the liquid in the final soup or sauce.&nbsp;Drain, rinse with cool water so they don’t stick.&nbsp;Serve with your favorite soup or stir-fry sauce.

Homemade hand-pulled noodles tossed with crispy fried tofu and a cumin-based chili oil sauce. This one is made to impress.

Cumin Tofu Noodles (Vegan)

(2 cups) all-purpose flour

(1/2 cup) water

vegetable oil,

(1/2 block) firm tofu

cornstarch

cumin seeds

Sichuan peppercorns

coriander seeds

chili oil (preferably homemade)

Chinese black vinegar

sugar

shaoxing wine (or mirin)

yellow onion, thinly sliced

garlic,

scallions, chopped

(4-5 sprigs) cilantro, chopped

MSG (optional)

Make the Dough. In a large bowl, combine flour and salt. Then slowly stream in the water while mixing (a pair of long chopsticks is my preferred tool for this). Once all the water is added, use your hands to gather and knead until a rough dough forms. You do not need to smooth out the dough right now, just cover the bowl with a plastic wrap or towel and let the gluten relax for 30 minutes. After 30 minutes of resting, knead the dough until smooth. The gluten should have relaxed significantly now — smoothing out the dough should only take 1-2 minutes. Roll out the dough and shape it into an oval about 1 centimeters thick. Generously coat both sides of the dough with vegetable oil and cover again with plastic wrap. Let it rest at room temperature for 2-3 hours.

Make the Noodles. Before pulling the noodles, make sure you already have a large pot of boiling water ready. Using a sharp oiled knife, slice the dough into about 3 centimeter wide strips. Note: when you're just starting out, I recommend working in batches of 3-4 noodles. Cover the noodles that you haven't pulled yet with plastic wrap so they don't dry out. For each strip, pick it up from both ends and swiftly stretch it out. Once you've pulled the noodle to an arm-span's length, fold it over and gently slap it against the tabletop to extend a little more. Quickly work through your batch of 3-4 noodles, and drop them in the boiling water before they have a chance to spring back. Note: the ends of the noodle are usually a little thicker. You can choose to pull off the ends, or try to flatten/shape them moments before you drop the noodle in the water. The latter takes a little more skill. For the best textural and aesthetic purposes, I suggest removing the ends. Cook the noodles for 1-2 minutes, or until chewy and tender. Note: For this recipe, I suggest cooking the noodles no more than 1 minute. You should deliberately undercook them so they'll achieve perfect texture after the stir-fry. Toss the cooked noodles with a bit of vegetable oil to prevent sticking.

Prepare Spice Blend. You can do this and other mise en place while the noodle dough is resting. Add cumin seeds, Sichuan peppercorns, and coriander seeds to a dry pan. Toast over medium heat for about 5 minutes, or until fragrant. Transfer to a mortar & pestle (or spice grinder) and pound/grind coarsely. Set aside. Note: Alternatively, you can use pre-ground spices. However, their flavors are a lot less pungent than toasted and freshly-ground spices. Use 3 tablespoons of ground cumin, 1-2 teaspoons ground Sichuan pepper, and 2 tablespoons of ground coriander.

Prepare Tofu. Today I'm using regular firm tofu. Note: you can also use the freeze and thaw method as outlined in my Crispy Mongolian Tofu recipe to achieve an even "meatier" effect. Using a heavy object or a tofu press, press the tofu down for at least 15 minutes, pressing out as much liquid as possible. Pull the tofu apart into little irregular oblong pieces with your hands. Note: As opposed to knife cuts, this method to creates much more surface area that will crisp up during frying. Dust and toss all the pieces in cornstarch to evenly coat.

Fry the Tofu. In a pan/wok, heat up a generous amount of vegetable oil on medium-high heat. Once the oil is hot, fry the tofu pieces until golden-brown and crispy. Remove from the oil with a mesh sieve and allow excess grease to drain off. Set aside for now.

Prepare Stir-Fry. Prepare all the vegetables and set aside. In a bowl, combine the chili oil, black vinegar, sugar, light soy sauce, dark soy sauce, and shaoxing wine. Mix well and set aside as well.

Make the Stir-Fry. Start by heating ~1 tablespoon vegetable oil in a wok/pan over medium-high heat. Add ginger & garlic and fry until fragrant, about 30-45 seconds. Add yellow onions along with the spice mix (cumin, sichuan pepper, coriander). Fry and toast for another 1-2 minutes before adding back the fried tofu, followed by the prepared sauce and cooked noodles. Note: remember to pre-cook the noodles if you are using store-bought. Toss to thoroughly combine, then shut off the heat and add scallions and cilantro. Season to taste with salt (and MSG if desired). Toss again to mix. Serve immediately.

Homemade whole wheat egg noodles are delicious and simple! Make them from scratch and enjoy the fantastic flavor in Chicken Noodle Soup or as pasta with sauce on them.

Homemade Whole Wheat Egg Noodles

whole wheat flour

sea salt

eggs,

olive oil

In a large mixing bowl, whisk together the flour and salt. Then, make a &#8220;well&#8221; in the middle using your finger.

In a separate small bowl or glass measuring cup, whisk together the eggs, water and olive oil. Pour this wet mixture into the &#8220;well&#8221; in the middle of the dry mixture. Stir with a spoon until the ingredients are mostly combined. Add a little more water if it is too crumbly and not coming together like a dough.

Generously dust flour over a clean countertop. Dump the dough out onto the well floured surface and knead it with your hands a little bit to get the ingredients combined well. Form into a round disc-shaped dough ball. Sprinkle with a little more flour.

Use a well floured rolling pin and roll out your noodle dough until it&#8217;s very thin, about 1/8 inch in thickness. If needed, add more flour under the dough to keep it from sticking to the counter. This is very important!

Use a pizza cutter to cut long strips of noodles as thin or thick as you like and any length you like, but try to keep them a uniform size.

Make the Noodles:

Ramen is a type of Japanese noodle made from wheat flour. In Japan, it is eaten freshly made, not like the inexpensive packets of instant noodles which are deep-fried and full of MSG. Ramen originated from China – the term “ramen” means “boiled noodles” and is the Japanese kanji pronunciation of the Chinese characters for “lo mein”.To make fresh ramen at home, all you need is all-purpose flour, water and either lye water (purchased from an Asian grocery store) or substitute with&nbsp;baking soda. And a pasta machine helps!

Homemade Ramen Noodles From Scratch

All-purpose flour ((or 8 oz, about 2 cups))

baking soda ((or

+ 1 teaspoon warm water

Make Your alkaline water solution.Add baked baking soda (or use &quot;kansui&quot; if you have that) to the warm water and mix well to make an alkaline solution.

Mix flour and alkaline solution in a large mixing bowl.  Place flour in a large bowl and pour in the alkaline solution. The flour will immediately turn a yellowish. Use a spoon, spatula or chopsticks to mix in the water until it is all incorporated into the flour. Then use your hands to squeeze the flour &quot;crumbs&quot; together into a ball. If the flour doesn’t completely form a ball after a bit of squeezing, then add more water, but only a tablespoon at a time, until you get one cohesive ball.

Rest dough for 30 minutes at room temperature. &nbsp;Wrap the dough in plastic wrap or place it in a bowl covered with a damp towel so the dough does not dry out.

"Knead" the dough for 2-3 minutes. &nbsp;Knead by hand or "knead" with a large-diameter rolling pin.&nbsp;To “knead” with a rolling pin, give the dough a couple of whacks, pat into a ball, whack it again and repeat.

Roll dough flat with the pasta machine at the widest setting. &nbsp;Set your pasta machine to the widest setting (level 0 for Marcato brand and Level 6 for Imperia brand).&nbsp;Divide your dough in half and return the unused portion to it's plastic wrap or towel covered bowl. Flatten the other half of your dough as much as possible by hand (or whack with the rolling pin again) and start feeding it through the pasta machine.It will look raggedy and rough. Fold the raggedy dough into thirds and pass it through the machine again. Repeat 5 or 6 more times.&nbsp;Once the dough is flattened to a nice looking (not holey or broken into bits) rectangular shape, pass the dough through the machine two more times but in one piece without folding it into thirds.

Continue rolling the dough through the pasta machine until desired thickness.Adjust the pasta machine to the next smaller size setting and pass the dough through the rollers 2 more times but remember DO NOT FOLD in thirds anymore. Pass it through as a single sheet.Dust dough with a little tapioca starch or corn starch to prevent any possible stick-age.With our Marcato pasta machine, we started with the widest setting of 0, then went to level 1, then level 2 and stopped at level 4 which according ot the user manual is 1.9mm (1/16 inch) thickness. We did try level 5 but the noodles came out too thin for our liking.At this point, the dough may not be completely smooth like our homemade udon dough but once it passes through the cutters, it will still become beautiful noodles!

Cut dough into long strips of noodles with the pasta machine.Our Marcato pasta machine came with only two size options - a thick fettucine size or a thin spaghettini size. We used the spaghettini cutter to make these ramen noodles.If your flattened dough is too long, cut it in half. Lightly dust the dough with tapioca or corn starch and then pass it through the cutters.

Simmer noodles in boiling water.&nbsp;To cook these noodles, bring a large pot of water to boil. Then add the noodles and cook for 1 minute. These noodles are thin so don't need much time to cook at all or they'll become very gummy/sticky.&nbsp;ou want to undercook them slightly as they'll also soften up slightly in your soup broth. Drain and rinse under cold water.

Homemade Noodles, made from scratch with just 3 ingredients!

Homemade Noodles

flour

tsp salt

Place flour in a large bowl. Make a...

Place flour in a large bowl. Make a well in the middle and add the eggs.

Using a whisk, beat the eggs in the...

Using a whisk, beat the eggs in the center of the well and then add the salt and half and half. Mix well until there are no more lumps. It is okay if a little flour gets mixed in, but that's not where we are at yet so keep it chill.

Slowly start incorporating the egg mixture into the...

Slowly start incorporating the egg mixture into the flour mixture until a soft dough forms.

When the dough is able to be formed...

When the dough is able to be formed into a ball, remove from the bowl and coat with a thin layer of oil. Wrap the dough ball in plastic wrap, and refrigerate for 10-15 minutes, or until ready to use.

Roll out into a 1/4 inch thick sheet...

Roll out into a 1/4 inch thick sheet and cut with a pizza cutter into small streips. Add to boiling soup, stirring as you add them, and cook until done which takes approximately 2-4 minutes.

Now you can make your own fresh ramen noodles all from scratch! All you need is flour, eggs, some water, and baked baking soda!

Fresh Homemade Ramen Noodles

all-purpose Flour

baking soda ((or sodium carbonate))

In a mixing bowl, whisk together flour, salt, and the baked baking soda.

Add the eggs and warm water* and mix until the dough comes together and looks kind of shaggy.*The amount of water needed can vary depending on your environment, so hold back a couple of TBSP or use a little more as needed. Your dough should be on the dryer side but it should come together after some kneading.*

Pour the dough onto a clean work surface and knead the dough until it all comes together, about 5-10 minutes. The dough won&#039;t be smooth, but it should not have any visible dry flour.Wrap the dough in plastic wrap and let it rest for about 1 hour.

Once the hour is up, divide the dough into four pieces.Working with one piece of dough at a time, flatten the dough into about ¼ inch thick and no thicker than ⅓ inch.

Feed  the dough into the pasta roller until it reaches the thickness of package ramen, about 2mm. Make sure to flour both sides of the dough sheet as needed.Repeat with remaining dough and stack each finished sheet on top of each other. Make sure to generously flour in between each layer and cover with a clean towel.*Cut the rolled dough in half if needed for easier handling*

Once all the dough has been rolled into sheets, flour the dough and cut with the linguine cutter. Portion and shape if desired. Repeat with remaining sheets.

You can use the ramen immediately or let it air dry for a few hours for a better texture and flavor.

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