Udon Noodle Recipe?
I have been looking all over the internet for a recipe for making homemade Udon noodles.
The ones I have found so far (just 2) have said the noodle consists of just Udon Flour, Water and salt, is this accurate?
Also a side question on Udon, how long do they hold up in broth? Should they be added just before serving and eaten right away? Will they hold up in a stock for, say an hour?
Thanks in advance.
I don't know about home made noodles, but I know that store bought ones hold up in their broth, even over night, though they clearly absorb more moisture.
if you end up with fresh udon noodles you will want to cook it, and rinse it under cold water and drain. They will then be ready for use in broth.
You can usually tell by the time you cut the noodles, (before boiling) by the texture and feel of the dough whether they will hold up in the stock or not.
So far for me, no matter how well the noodles turn out each time, it always tastes so much better than store bought. So, have fun!
Moots, hop on over to the link that The Dairy Queen gave in the post above, as there in that thread there's a link to the one website with detailed recipe i found which gave especially good idea for rolling out the dough. There's also a picture of the Korean flour that I was asking for translation which turns out to be high gluten flour.
The short answer is that high gluten flour makes it less work for you.
The long answer is that even with high gluten flour you still have to watch how you mix the dough initially*. If you want a firm noodle that can withstand the cooking, you will have to take into account how much the dough will relax and gauge it so that it doesn't end up being too loose. When the dough is right, whether with high gluten flour or with Unbleached All Purpose flour, you will find that it doesn't get rolled thinly too easily. IT should be a hard enough dough so that when you roll it out it doesn't just spread thin. (BUT, if it does, you can always use it as wonton skin.)
There really is a lot of variables that will change your dough slightly from batch to batch, just as the movie, "Udon" claimed.
*edit: I was looking for the website where i saw a picture of the technique to use to know how much water is right, but I can't find it any more. It has to do with adding water very slowly and in small amounts as you stir the flour with a pair of chopsticks until little peanut-sized nubs form. It will look like there isn't enough water, but you have to trust it and work the dough.