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Salt-free Homemade Udon Noodles
Salt-free Homemade Udon Noodles

Before you jump to Salt-free Homemade Udon Noodles recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

Deciding to eat healthily offers marvelous benefits and is becoming a more popular way of living. There are many diseases associated with a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and high blood pressure. There are more and more campaigns to try to get people to adopt a healthier way of living and yet it is also easier than ever to rely on fast, convenient food that is often bad for our health. A lot of people typically think that healthy diets require a great deal of work and will significantly alter how they live and eat. In reality, though, merely making a couple of modest changes can positively affect day-to-day eating habits.

Initially, you will have to be very careful when food shopping that you don’t automatically put things in your basket that you no longer want to eat. As an example, most likely you have never checked the box of your favorite cereal to find out its sugar content. A superb healthy substitute can be porridge oats which have been shown to be good for your heart and can give you good sustainable energy every day. Add fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can become a normal part of your new healthy eating regimen.

Hence, it should be fairly obvious that it’s not at all difficult to add healthy eating to your life.

We hope you got benefit from reading it, now let’s go back to salt-free homemade udon noodles recipe. You can have salt-free homemade udon noodles using 3 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to prepare Salt-free Homemade Udon Noodles:
  1. Prepare 300 grams All-purpose flour
  2. Take 160 ml Water
  3. Get 1 Flour for dusting (all-purpose flour)
Steps to make Salt-free Homemade Udon Noodles:
  1. Add the water to the flour little by little until it forms a rough dough. It's fine if it looks a bit crumbly.
  2. Put the dough in a thick plastic bag and step on the dough until it's flat. Don't close the bag up.
  3. Take the dough out of the bag and fold into thirds. Return the dough to the bag and step on it again until it's flat. Repeat this procedure 7 to 10 times.
  4. Turn the dough one quarter every time you fold it over. Eventually you will end up with a smooth, square piece of dough.
  5. Cover the dough with a tightly wrung out kitchen towel, and let rest for 40 minutes.
  6. Dust the work surface and the dough with flour. Flatten first with your hands, then roll out with a rolling pin. When the dough is 30 cm square,
  7. ..flour it again and roll it around the rolling pin. Roll the dough putting your weight into it, rolling from front to back and side to side.
  8. When the dough is about 3mm thick, spread it out and fold it up accordion-style into 10cm wide folds, then cut the dough.
  9. Cut the noodles rather thinly, since they'll become about 20% thicker after you boil them. The noodles in the photo increased in thickness from 5.4mm to 6.6mm.
  10. Dust the noodles and untangle them.
  11. Put the noodles in plenty of boiling water, stirring with cooking chopsticks to prevent them from sticking together.
  12. When the water comes back to a boil, lower the heat so that the pot doesn't boil over. Boil for about 12 minutes.
  13. When the noodles are done, drain and then rinse the noodles in cold running water while scrubbing the noodles gently with your hands. This makes the noodles firm and shiny.

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