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!


Pamela kneading the dough

Kneading the dough

Rolling the Dough

Rolling the Dough

Folding the dough

Folding the Dough

Cutting the dough

Cutting the Dough

Portion size noodles

Portioning the Noodles

Fresh Udon Noodles
Fresh Udon Noodles
Print Recipe Fresh Udon Noodles