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Before you jump to Handmade Udon Noodles recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Dollars.
It was not really that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the ecosystem. Those days are over, and it seems we all comprehend our role in stopping and possibly reversing the damage being done to our planet. According to the specialists, to clean up the natural environment we are all going to have to make some improvements. These kinds of adjustments need to start occurring, and each individual family needs to become more environmentally friendly. The kitchen area is a good place to begin saving energy by going more green.
A lot of energy is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. If you can get a new one, they use about 60% less than the old ones that are more than ten years old. Always keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. One more way to save electricity is to keep the condenser clean, because the motor won’t have to go as often.
The kitchen on its own provides you with many small methods by which energy and money can be saved. Natural living is something we can all accomplish, without difficulty. Mostly, all it takes is a little bit of common sense.
We hope you got insight from reading it, now let’s go back to handmade udon noodles recipe. You can cook handmade udon noodles using 4 ingredients and 12 steps. Here is how you do that.
The ingredients needed to cook Handmade Udon Noodles:
- Prepare 100 grams Bread (strong) flour
- Provide 100 grams Cake flour
- Prepare 10 grams Salt
- Take 90 ml Water
Steps to make Handmade Udon Noodles:
- Make the salt water. Warm up 90 ml of water just enough that the salt will dissolve in it easily. Dissolve the salt in it, and leave the water to cool down to room temperature. (10 g of salt is 2 teaspoons)
- Combine the flours in a bowl. Add the salt water to this little by little while you mix it into the flours. (Don't worry if it looks like there's not enough water in the dough at this stage.)
- Form the dough into a ball, cover completely with plastic wrap, and rest at room temperature for 30 minutes. (The flour will become permeated with the moisture in the dough as it rests.)
- Put the dough in a doubled up thick plastic bag (or two plastic bags). Step on the dough evenly, starting from the middle and working towards the edges.
- When the dough is flat, take it out of the bag, fold up up into a small bundle again, return to the bag and step on it until it's flattened. Repeat about 5 more times.
- If you have the time, keep folding and stepping on it again and again. Step on it with your kids, step on it with your hubby, step on it with your lover.
- When you've stepped on it as much was you want, roll the dough up, wrap it in plastic and rest it for 30 minutes to an hour. (You can skip this resting step, but it's better if you don't.)
- After the dough has rested, flour a cutting board and roll the dough out very very thinly with a rolling pin.
- Dust with more flour and fold the dough, and slice it into noodles from the edge.
- Separate the cut noodles as you dust it with more flour.
- Boil the udon noodles in plenty of water. (If you're serving them cold, cook for a slightly longer time.)
- Rinse the cooked noodles well in cold water until the surface stickiness is gone. Serve with toppings of your choice.
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