These thick Japanese wheat noodles, are chewy and served in hot broths, soups, or stir-fry. Studies show that they migrated from China in 800s when the Buddhist Monks made their way back to Japan. A simple cooking method to these noodles, brings out the flavors in the rest of the dish. Serving these noodles with soy sauce, and vegetables, or in a hot broth garnished with lots of scallions, is very traditional. Make this your sunday project, it is fun, active, and delicious. Enjoy!
Kneading the dough
Rolling the Dough
Folding the Dough
Cutting the Dough
Portioning the Noodles
Print Recipe
Fresh Udon Noodles