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Authentic Handmade Udon Noodles without Getting Your Hands Messy
Authentic Handmade Udon Noodles without Getting Your Hands Messy

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Certain foods made from whole grains are great for a fast snack. Starting your day with a piece of whole grain toasted bread can give you that added boost you need to get going. Chips and crackers made from whole grains can be great for quick snack foods to eat on the go. Make the shift from refined products just like white bread to the healthier whole grain alternatives.

A large selection of instant health snacks is easily obtainable. Being healthy doesnt need to be a battle-if you let it, it can be quite simple.

We hope you got insight from reading it, now let’s go back to authentic handmade udon noodles without getting your hands messy recipe. You can have authentic handmade udon noodles without getting your hands messy using 4 ingredients and 8 steps. Here is how you do it.

The ingredients needed to prepare Authentic Handmade Udon Noodles without Getting Your Hands Messy:
  1. Prepare 210 grams Bread (strong) flour
  2. Take 90 grams Cake flour
  3. You need 2 tsp Salt
  4. Provide 130 ml Water
Steps to make Authentic Handmade Udon Noodles without Getting Your Hands Messy:
  1. Mix the bread flour and cake flour together in a bowl. Dissolve the salt in water, and add the water little by little into the bowl with the flour, using cooking chopsticks to mix.
  2. Add enough water so that it looks crumbly. It's the right amount when it looks like it's a bit too dry. You don't have to use up all the water!
  3. Put the crumbly mixture in a zip bag or other plastic bag, and gather up into a ball of dough over the bag. Let the dough rest for 20 minutes. (This will evenly distribute the moisture through the dough.)
  4. Step on the dough over the bag for about 20 minutes. When the dough is flattened, take it out, fold up into thirds, and step on it again. This is the key to making udon noodles with great, springy texture! I always step on it for 40 minutes.
  5. Form the dough into a square, and rest at room temperature for 1 hour. I've done everything so far without getting my hands all floury!
  6. Roll out the dough about 3 mm thick. Use either bread flour or cake flour to dust your rolling pin and work surface.
  7. Fold the dough up into fourths and cut it into 3 mm wide noodles. If the thickness of the dough is 4 mm, if you cut it into 4 mm wide noodles it will look the best. Don't forget to dust the cut noodles with flour as you work.
  8. Boil in plenty of boiling water for 4 to 5 minutes to produce shiny, beautiful udon noodles. Any noodles you won't be eating right away can be frozen before boiling.

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