udon 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:

This dish is a Koreanified take on the fried sauce noodles served in the Shandong province of China. It occupies a similar place in Korean cuisine to the one General Tso’s chicken has in American food: a birth-country meal translated to accommodate the too-tired-to-cook takeout tastes of a host nation. It is milder than the Chinese original, a little more porky, the sort of dish you’ll have people asking you to make once or twice a month. You’ll need thick white-wheat noodles, like udon, and some of the Korean black-bean paste known as chunjang, available at Korean markets and online. If you can’t find pickled daikon to serve as a garnish, some raw onions dressed in vinegar will make a fine alternative.

Jajangmyeon

neutral oil, like canola

pork belly,

pork shoulder,

ginger

garlic cloves,

carrot,

waxy potato,

Spanish onion,

zucchini, 1/2 peeled and diced, 1/2 peeled and julienned

chunjang, Korean black-bean paste

brown sugar

salt

pickled yellow daikon radish, cut into half moons

Heat a wok or large sauté pan over high heat, and add the oil to it. When it shimmers and is about to smoke, add the pork belly and shoulder, and allow them to brown, stirring occasionally, approximately 5 to 7 minutes.

Turn the heat to medium-high, and add the ginger and garlic, and sauté until softened, approximately 1 to 2 minutes, then add the carrot, potato, onion and the diced zucchini, and cook, stirring occasionally, until softened, approximately 5 to 7 minutes.

Add the black-bean paste to the pan, along with the sugar, a light sprinkle of salt and about 1 cup water. Stir to combine, then allow to cook until the sauce has thickened and the meat and vegetables have cooked through entirely, approximately 15 to 20 minutes.

Meanwhile, set a large pot filled with water over high heat to bring to a boil. Add the noodles, and cook until they are soft, approximately 6 to 8 minutes. Reserve a cup of the noodle water, and then drain the noodles, rinsing them with cold water to bring them to room temperature. Set aside in a large serving bowl.

Add a little of the reserved noodle water to the pork-and-black-bean sauce if it is too thick, then pour the sauce over the noodles. Garnish with the julienned zucchini and the pickled daikon.

Hoisin Chicken Udon Noodles - a delicious plate of sweet yet a bit spicy plate of steaming hot noodles with chicken and mushrooms, in under 30 minutes.

Hoisin Chicken Udon Noodles

oz udon noodles (fresh, (2 8 oz pkg))

olive oil

lb chicken breasts

white mushrooms (sliced)

green onions (chopped)

tbsp sesame oil

soy sauce (low sodium)

tbsp dark soy sauce

tbsp sriracha sauce

hoisin sauce

garlic (minced)

tsp ginger (freshly grated)

chicken broth (low sodium)

black pepper (to taste)

Cook the noodles:

Cook the noodles: Blanch udon noodles in boiling water for about 1 to 2 minutes or if using dry noodles cook according to package instructions. Drain well and immediately rinse with cold water. Set aside.

Make the sauce:

Make the sauce: Add all the sauce ingredients together to a bowl and whisk until combined.

Saute the sauteables:

Saute the sauteables: Heat the olive oil in a large skillet or a wok. Add the chicken pieces and cook until chicken is no longer pink and starts to brown slightly. Add the mushrooms and cook for a couple more minutes until mushroom are starting to brown.

Finish the dish:

Finish the dish: Add the udon noodles and prepared sauce to the wok, toss everything together well and cook until the noodles are heated through. Garnish with green onions and serve hot.

https://content.jwplatform.com/videos/mcNVYePV.mp4

This quick vegetarian noodle dish is perfect for dinner any day of the week.

Spicy Sichuan noodles

dried udon noodles

broccolini

tbs sunflower oil

(15 grams) ginger, peeled, finely chopped

garlic clove, crushed

Toasted white sesame seeds,

(80 milliliters) light soy sauce

(60 milliliters) black (chinkiang) vinegar (from Asian food shops)

tbs sauce

tsp caster sugar

red chilli, thinly sliced

spring onion, thinly sliced

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853635662001&=domain=del

5348771529001-5853635662001

This Black Pepper Stir Fried Udon is the perfect SOS dinner! Saucy udon noodles, dark soy sauce, stir fry veggies, fresh garlic, and lots of freshly ground black pepper. So easy! 

Black Pepper Stir Fried Udon

dark soy sauce

oyster sauce

rice vinegar

neutral oil

noodles

fresh garlic, minced

black pepper

Sauce

Shake up all the sauce ingredients in a jar. 

Sauce: Shake up all the sauce ingredients in a jar.

Black Pepper Stir Fry Udon Noodles Step 1

Noodles

Heat a nonstick skillet over medium high heat. Add a swish of oil. Add the noodles and enough sauce to coat. Stir-fry until nice and yummy. (They&#8217;ll get kind of caramelized if you leave them undisturbed for a minute or two &#8211; so good.)

Noodles: Heat a nonstick skillet over medium high heat. Add a swish of oil. Add the noodles and enough sauce to coat. Stir-fry until nice and yummy. (They'll get kind of caramelized if you leave them undisturbed for a minute or two - so good.)

Black Pepper Stir Fry Udon Noodles Step 2

Veggies

Add the veggies and pour a little more sauce over everything (it&#8217;s okay if you don&#8217;t use all of it -it&#8217;ll keep in the fridge for a second batch later). Toss it around for 2-3 minutes until the veggies are fork-tender and everything is looking browned and sticky and pan-fried to perfection.

Veggies: Add the veggies and pour a little more sauce over everything (it's okay if you don't use all of it -it'll keep in the fridge for a second batch later). Toss it around for 2-3 minutes until the veggies are fork-tender and everything is looking browned and sticky and pan-fried to perfection.

Black Pepper Stir Fry Udon Noodles Step 3

Finish

Remove from heat and stir in some freshly grated garlic and A TON of freshly ground black pepper. (I mean, yes, pull some out for the kids first so it&#8217;s not too spicy, but then PEPPER THAT UP.) The smell of the fresh garlic hitting the pan. The steamy noodle pulls. This is the moment you&#8217;ve been waiting for.

Finish: Remove from heat and stir in some freshly grated garlic and A TON of freshly ground black pepper. (I mean, yes, pull some out for the kids first so it's not too spicy, but then PEPPER THAT UP.) The smell of the fresh garlic hitting the pan. The steamy noodle pulls. This is the moment you've been waiting for.

Black Pepper Stir Fry Udon Noodles Step 4

I made this as soon as I saw it posted, since I had all the ingredients needed (except for oyster sauce, which I subbed with hoisin). This really hit the spot for a craving for takeout. Super quick and easy. I ate it so fast, we didn't get to take a pic! Will definitely be making it again.

Just made it Today!! Was so delicious. We doubled the vegetables and added tofu for protein!

These caramelized, chunky, saucy noods...I just. Just make it. Ugh so good!

Made this last night in under 20 minutes and it was a success.  I ordered the noodles from the Amazon link and agree they were so good despite being precooked (not my typical thing either).  I tripled the noodles and  quadrupled the veggies in the recipe to feed our family of 5.  A winner!

Delicious! My husband was super skeptical but I promised he would like these noods. And guess what? I was right! 😉 It came together in a flash and it was a great way to use up a few random veggies.  I used a giant pan and shoved my noodles off to one side to caramelize while some cod filets cooked on the other side.

This was great- a nice change from the normal udon stir fry sauce I make. I used regular soy sauce. My husband wouldn't eat it if he knew there was oyster sauce in it but I snuck it in and he had no idea! He loved all the black pepper.

The first time I made this, my husband told me it was the best thing I’d ever made (and he’s a big fan of my cooking). Made it again two weeks later - same section. I added ground chicken - DELICIOUS.

Made this last night and paired it with air fried pepper lime shrimp. Prep was quick, and easy; didn't heat the house up and very few dishes!  that checks all the summer cooking boxes in this house.
The sauce was good but needs to be adjusted for my families taste; less oyster sauce more sugar and soy (hoisin or teriyaki sauce flavoring).  This will be on the menu rotation for an easy don't heat the house up summer meal.

Your recipes always inspire me and as always i never miss any a single recipe of yours. Thanks for this beautiful and yummy stir fried recipe.

Made this tonight for dinner - so quick, easy, and delicious! We are adding this to our usual rotation. Thank you!

THIS IS BOMB.COM!!!!!!!! Make it, you won't regret it :)

https://content.jwplatform.com/videos/AZ9NS7Q2.mp4

This Black Pepper Stir Fried Udon is the perfect SOS dinner! Saucy udon noodles, dark soy sauce, stir fry veggies, fresh garlic, and lots of freshly ground black pepper. So easy! 

Easy to make this deliciously comforting Udon Soup! A popular simple Japanese noodle soup. Slippery al dente udon noodles with a satisfying chewy bite in light and well-balanced broth.

Udon Soup

udon

“16/20”

liter (4 cups) cold water

(12 grams) dried kombu

dried bonito flakes

onion

eggs (optional)

Prepare Ingredients:Shrimp: We used 16/20 headless tiger prawns. Peel and devein the shrimp.*Pro Tip: Don&#39;t throw away the shrimp shells! We&#39;ll add them to the dashi to give the broth a little extra flavor boost.Dashi Stock: For Homemade Dashi: make dashi stock with this dashi recipeFor Instant Dashi: Mix 6g dashi powder (HonDashi) with 4 cups (1L) of water.

Cook Shrimp in Dashi: Bring the dashi stock to a bare simmer. Cook the shrimp in dashi stock until they&#39;re fully cooked. Set aside the shrimp once they&#39;re fully cooked.*Note: 16/20 extra-jumbo shrimp take roughly 4 to 5 minutes to cook in the dashi.*When to Add Shrimp Shells: If Using Homemade Dashi: Add in shrimp shells with kombu.If Using Instant Dashi: Add in shrimp shells with shrimp.

Cook Soft Boiled Eggs: Bring 7 cups (1750ml) of cold water to a full boil in a pot. Boil the eggs in boiling water for 5.5 to 6 minutes. Drain &amp; place eggs in ice-cold water to stop the residual heat from further cooking them.

Season Dashi Broth: Add 2 to 2½ tbsp (30ml - 37.5ml) Japanese soy sauce to your dashi broth. Please don&#39;t add them all at once! Mix and bring your soy sauce dashi broth to a full boil. *Note: If you&#39;re using the Instant Pot, use the 'Saute' button.*Pro Tip: Aim to have a slightly more salty dashi broth because the udon noodles will dilute the saltiness a bit. If you&#39;re using Instant dashi, use less soy sauce. Please taste and adjust accordingly.

Cook Frozen Udon: Place the frozen udon noodles in your pot of boiling water. Cook for roughly 40 seconds to 1 minute. Once cooked, remove udon from the water immediately. Drain well and place udon in a serving bowl.

Serve: Place cooked shrimp and soft-boiled eggs on top of the udon. Garnish with finely sliced green onions. Add 2 cups (500ml) of udon broth to your udon noodles. Serve hot udon noodles soup immediately!

Nut butters have all the ingredients to keep you fighting fit. Try this chicken noodle dish and you'll be on your way to good health.

Nut butter satay noodles with crispy chicken

chicken thighs (skin on – ask your butcher)

(95 grams) ABC butter (almond, brazil nut and cashew butter)

garlic cloves, crushed

soy sauce

maple syrup and sesame oil

lime

wheat noodles (we used udon)

cashews

radishes, very thinly sliced

(60 milliliters) apple cider vinegar

maple syrup

tsp dried chilli flakes

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

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A Japanese inspired chicken noodle soup that's ready in no time at all.

Quick teriyaki chicken noodle soup

white (shiro) miso paste (from Asian food shops)

shiitake mushrooms (larger mushrooms halved)

spring onion and micro coriander, to serve

tbs vinegar

tbs honey

tsp ginger

tsp white (shiro) miso paste

chicken thigh fillets (skin on)

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981823537001&=domain=del

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This creamy miso udon is loaded with garlic, onion, and mushrooms sautéed in butter to create a delicate cream sauce to pair with your udon noodles. Garnished with nori and green onions, this one-pan creamy udon is so comforting and delicious, it will easily become your weeknight go-to.

15-Minute Creamy Mushroom Miso Udon

servings (500 grams) udon noodles (preferably frozen (see notes below))

tbsp butter

mushrooms

oyster sauce (or soy sauce)

heavy cream (or evaporated milk)

tbsp miso paste (white

green onion and shredded seaweed/nori (for garnish)

To prepare frozen udon noodles, run hot water over them for a few seconds, using a pair of chopsticks to carefully loosen the noodles. Rinse with cold water, drain, and set aside.

Heat butter in a large pan over medium heat and add garlic and onion. Cook until aromatic, and add mushrooms. Add about 2 tbsp of water and oyster sauce to the pan and sauté for a few minutes until the mushrooms are lightly browned.

Add heavy cream and miso paste, and mix to combine. Bring the sauce to a boil, add the noodles and toss until evenly coated, and season with salt and pepper to taste. Garnish and enjoy!

A little miso, Asian greens and fresh salmon combine in a speedy Japanese-style soup.

Miso broth with sesame salmon & udon noodles

1.5L (6 cups) water

tbsp Massel chicken style stock powder

(1/3 cup) white miso paste

pkts shelf-fresh udon noodles

trimmed,

baby choy sum, trimmed, cut into 5cm pieces

Olive oil spray

salmon

sesame seeds

Shallot, extra, thinly sliced, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770894069001&=domain=taste

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An umami and flavour-packed Stir-Fried Spicy Garlic Udon Noodles with minced tofu ‘meat’, mushrooms, lots of garlic, and scallions, coated in a spicy savoury sauce with a hint of sweetness.

This noodle recipe is perfect for this days when you want something quick, satisfying, and super tasty.

Stir-Fried Spicy Garlic Udon Noodles

tbsp gochugaru (or other chili powder (see notes))

tbsp vegetarian mushroom oyster sauce (or stir-fry sauce)

tbsp sugar (or

tbsp neutral oil

tsp dark soy sauce

tbsp minced garlic

green onions or scallions (thinly sliced and divided)

g shiitake mushrooms

green onion or scallions (for garnishing)

If you’re using instant fresh udon noodles or &#039;cakes&#039; in packets, you can simply soak them in hot water for a few minutes or run them through hot water to carefully separate them. These noodles can also easily break apart so don&#039;t force it when they&#039;re clumped together.

Prepare the sauce by mixing everything together. You can see the notes below and adjust the spice level according to your reference. Set the sauce aside.

Heat a large wok or non-stick pan over medium high heat. Add in the oil.

One hot, add in the tofu. You can continue to crumble this as needed, especially if there are big chunks.

Leave the tofu untouched over medium heat for 3-4 minutes for it to lightly crisp and brown at the bottom. It’ll also start to dry up and resemble minced ‘meat’ as it cooks and the water evaporates.

Season the tofu with the dark soy sauce. Mix well.

Leave the tofu to cook for another 3-4 minutes until it completely dries up and resembles minced meat. Afterwards, move the tofu to the side of the pan.

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