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Udon Noodles Recipe

Looking for an easy Udon Noodles recipe? Learn how to make Udon Noodles using healthy ingredients.

Submitted by nerdlass

Makes 6 servings

Homemade udon noodles. Makes about 1 1/2 pounds noodles. From

Recipe Ingredients for Udon Noodles

3 cup Gold Medal All Purpose Flour
3 tsp Sea Salt
1 cup (8 fl oz) Water

Recipe Directions for Udon Noodles

  1. Put the flour and salt in a food processor bowl. Pulse a few times to blend. Remove the feed tube and run the machine while you pour the water in a slow, steady stream. After all the water has been added, the dough will look crumbly. Let the machine run for a little more to moisten all the flour. It may not gather into a ball. That?s okay. (Alternatively, put the flour in a bowl, make a well in the middle, and slowly work in the water by hand.)

  2. Transfer the dough and all the bits to your work surface. Start kneading it vigorously. You should not need any water. Knead for about 5 minutes, slapping the dough onto the work surface occasionally to work the gluten. You?re done when the dough is smooth and feels firm-soft, nearly as soft as your earlobe but not quite. Shape the dough into a ball and slide it into a zip-top plastic bag. Seal well, pressing out all the air. Set aside to rest for at least 2 hours or up to 4 hours in summer and 8 hours in winter.

  3. Before you roll out the dough, set a big pot of water on the stove and heat it up. You?ll be making the noodles and cooking them at the same time.

  4. Remove the dough from the bag and put it on lightly floured work surface. Roll the dough out to a thickness of 1/8 inch, turning it and flouring it occasionally to prevent sticking. Aim for a rectangle-like shape.

  5. Then fold it in half, dust the underside, then fold back 1/4 of the dough on each side to create flaps.

  6. Use a knife to cut strips of noodles, each a scant 1/4 inch wide. Cut about a quarter of the dough then pause to unfold the strips into noodles. Use your fingers to pull on the noodles to stretch them out to about twice their width. Cut the longer strands in half to yield noodles about 12 to 16 inches long. Gently dust the noodles with flour.

  7. Drop the noodles into the boiling water. Let them cook for about 3 minutes (the water may not return to a boil), until the float to the top and are chewy tender. Then use a slotted spoon to remove the noodles from the hot pot. Deposit them into a bowl of cold water to cool for a few minutes. Drain into a strainer and set aside to cool. Replace the water in the bowl to cool the next batch of noodles.

  8. While the noodles cook, cut more noodles from the dough, pausing again to unfold and stretch the strips. If you work on a quarter of the dough at a time and cook them, you?ll get into a rhythm. Or, get someone to help you.

  9. The noodles are ready to use or eat. You can store them cooked for several days. Return them to room temperature before using. You can refresh them with a dunk in a pot of boiling water.



Nutrition Facts
Serving Size 101.5g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
  Good points
  • No saturated fat
  • No cholesterol
  • High in thiamin
  •   Bad points
  • High in sodium
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