Udon Noodle Recipe: The Only Guide You’ll Ever Need to Slurp Like a Pro

In a small bowl, dissolve the salt in cold water.

In a large mixing bowl, gradually add salted water to the flour, mixing with your hands or chopsticks until a shaggy dough forms.

Knead the dough until it comes together. Wrap in plastic and let rest for 30 minutes.

Place the dough in a clean plastic bag (or wrap in another layer of plastic) and knead with your feet (yes, feet!) by stepping on it to flatten and strengthen the gluten. Fold and repeat this process 2–3 times.

Roll the dough out on a floured surface and cut into thick strips (about ¼ inch wide).

Dust noodles with flour to prevent sticking.

Bring a pot of salted water to a boil. Boil the noodles for 10–12 minutes.

Drain and rinse under cold water. Set aside or use immediately.

In a saucepan, combine the dashi, soy sauce, mirin, and sugar.

Bring to a simmer over medium heat.

Taste and adjust seasoning if needed. Keep warm until ready to serve.

Add hot cooked udon noodles to a bowl.

Pour hot broth over the noodles.

Top with scallions, egg, tempura, or your choice of toppings.

Sprinkle with shichimi if desired. Serve immediately and slurp away!

After boiling and rinsing noodles, chill with ice or place in the fridge for 10 minutes.

Prepare a soy-dashi dipping sauce (use the broth, or reduce it slightly).

Plate noodles on a bamboo mat or shallow bowl.

Serve with dipping sauce on the side and toppings like sesame seeds, shredded nori, and grated ginger.