Never made noodles before? Udon is a great first option! Making fresh pasta, a newby might make the noodles overly thick and chewy. However, these qualities are actually desired in udon noodles–plus no special equipment required! Because you don’t need to roll the dough super thin, these aren’t as laborious as they might seem. Top em with this spicy, tangy, tingly sauce, some pickled veg, and a beautiful jammy egg– you won’t regret it!
2.5 hours total time, 1 hour active
For the udon (adapted from justonecookbook)
- 200 g 00 flour
- 90 g warm water
- 10 g sea salt
- Cornstarch for dusting
For the toppings
- 1/2 carrot
- 1/4 cup rice vinegar, plus 3 tbs
- 1/2 tsp salt
- 1/2 tsp sugar
- 3 cups spinach
- 1 tsp olive oil
- 1 tsp sesame oil, seperated into 1/2 tsps
- 1/2 tsp sesame seeds
- 3 tbs soy sauce
- 3 tbs mirin
- 2 tbs chili crisp, jarred or homemade.
- 1/4 cup scallions, thinly sliced
- 1-2 jammy eggs, peeled
Making the udon dough
- 2.5 hours before you want to eat, dissolve the salt for the udon in the warm water.
- In a mixing bowl, add the flour and pour in 1/4 of the water mixture and stir rapidly to incorporate. Repeat 3 more times.
- Using your hands, knead the dough inside the bowl until it comes together. It should be relatively shaggy and dry.
- Once you can form a rough ball, move the dough to a lightly floured surface and knead for 10 minutes. During this time the dough will slowly become smoother and more supple (see images).
- After 10 minutes, wrap dough in plastic wrap and let rest for 1.5 hours.
Preparing the toppings
- While the udon dough rests, use a mandolin to thinly shave the carrots into ribbons.
- Place the carrots in a bowl with 1/4 cup of rice vinegar, 1/2 tsp of sugar, and 1/2 tsp of salt. Add an additional 2 tbs of ice water. Set aside.
- Heat a saute pan with 1 tsp of olive oil (or enough to lightly coat the pan).
- Add the spinach and saute until just wilted. Season lightly with salt. Set aside in a bowl and mix with the sesame oil and top with sesame seeds.
- In a small bowl, mix together 3 tbs of rice vinegar, 3 tbs soy, 3 tbs mirin, and 2 tbs of chili crisp.
Finishing the udon and assembly
- Bring some very salty water to a boil.
- Remove your udon dough from the plastic wrap and set on a lightly floured surface.
- Using a rolling pin, roll the dough out until it is about 1/8 inch thick. Try to get shape it into a square if possible.
- Fold the dough over itself like an envelope (see image)
- Using a knife, cut strips 1/8 inch wide.
- Dust with cornstarch and separate with your fingers.
- Boil the udon for 3-4 minutes, checking for doneness at the 3 minute mark. Strain.
- Seperate the noodles into two bowls and ladle the sauce over. Top with the pickled carrots (drained), spinach, and scallions.
- Top with a jammy egg.