Udon Noodles

Make udon dough

1. Add the water and salt to a large bowl and stir until dissolved
2. Add in the flour and stir well to bring together
3. Knead in the bowl for a minute or two until homogeneous
4. Place the dough in a sturdy sandwich bag and seal securely, ensuring there’s no air inside
5. Flatten the bag on a clean surface and gently step on it (with clean feet and socks) for 5–8 minutes, turning it over on itself if needed
6. Rest the dough in the bag in the fridge for 20–25 minutes

Shape noodles

1. Remove the dough from the bag and roll it out on a lightly floured surface into a rectangle around 3–4mm thick
2. Dust the surface again if needed, then fold the dough in half or thirds
3. Slice into 3mm wide strips to form udon noodles
4. Gently separate the strands with floured fingers

Cook noodles

1. Bring a large pan of lightly salted water to the boil
2. Add the noodles and stir to separate
3. Cook for 3 minutes or until tender
4. Drain and rinse under hot water to stop them sticking