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Easy Handmade Udon Noodles
Easy Handmade Udon Noodles

Before you jump to Easy Handmade Udon Noodles recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money In The Kitchen.

Remember when the only men and women who cared about the environment were tree huggers and hippies? Those days are over, and it seems we all comprehend our role in stopping and possibly reversing the damage being done to our planet. The experts are agreed that we are unable to adjust things for the better without everyone’s active involvement. These types of changes need to start taking place, and each individual family needs to become more environmentally friendly. Keep reading for some approaches to go green and save energy, mainly in the kitchen.

A massive amount of electricity is definitely consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. You can certainly save up to 60% on energy when you get a new one, in comparison to those from longer than ten years ago. The proper temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. You can cut down how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

From the above it should be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Efficient living is something we can all perform, without difficulty. Typically, all it requires is a little common sense.

We hope you got benefit from reading it, now let’s go back to easy handmade udon noodles recipe. To make easy handmade udon noodles you need 4 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Easy Handmade Udon Noodles:
  1. Use 150 grams Cake flour
  2. Use 150 grams Bread (strong) flour
  3. Take 3 tsp Salt
  4. You need 150 ml Water
Instructions to make Easy Handmade Udon Noodles:
  1. Combine the flours and the salt. Mix and knead in the water little by little. It will be very dry at first, but it will gradually form a ball.
  2. When a ball of dough is formed, put it into a sturdy and large nylong bag. Sandwich the bag between newspapers, and step on the dough over the paper. When the dough is flattened, take it out of the bag, fold it over, put it back in the bag and step on it again. Continue for 20 minutes.
  3. Form the dough into a ball again, wrap in plastic wrap and rest at room temperature for 1 to 2 hours.
  4. Take the dough out of the plastic wrap and cut it up into single sized portions. Flour the cutting board, rolling pin, your hands and the dough balls with flour or katakuriko, and roll out each portion of dough with the rolling pin.
  5. Fold the rolled out dough into thirds, and slice into evenly sized noodles. Dust the cut dough with flour or katakuriko as soon as it's cut to prevent it from sticking, and loosen the noodles.
  6. This is how the noodles look after being cut and dusted with flour. If you want to store the noodles, wrap each portion in plastic wrap and refrigerator. It will keep for about 3 days.
  7. Bring plenty of water to a boil in a pot. Put in the udon noodles while pulling them apart, and cook them for about 10 minutes. Make sure the water doesn't boil over.
  8. Drain the noodles into a colander, cool them well in cold water, and they're done! You can use the noodles as-is to eat cold dipped into a dipping sauce or in other cold noodle dishes. To serve in a hot udon noodle dish, warm them up in boiling water.

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