Udon

It's gotten cold lately, and there are few things more warming than a nice bowl of noodle soup.

The SO and I went out for pho earlier this week and had packed up the leftover soup to take home so that we could save the deliciousness for our own homemade udon.

Ingredients

• 5 cups flour
• 1 tbsp + 1 tsp salt
• 1.25 cups water

Methodology

Combine flour and salt in a bowl.

Add the water slowly and mix. I started off using chopsticks until things started coming together. You might find that you will need more flour or water--I'm counting on your to use your spidey senses to judge!

Then I moved to using my hands. Knead the dough for about five minutes or until it starts to get smooth and shiny.

Cover the dough with plastic wrap and a lid to let it rest for a few hours. Wait at least one if you're in a hurry.

I stuck it in my oven (not on) since it was a cold day.

While waiting, get some chores done or get some me-time and light a candle and whip out the watercolors.

After about three hours, I returned to the dough and kneaded it for a minute.

We are now at the stage to roll out the dough to cut into noodles. Split the big ball of dough into four smaller balls.

We will focus on one at a time--return the others to the plastic wrap + lid to rest more.

Toss the dough on a floured surface.

Roll it out to the best rectangle shape you can get and to 1/4 inch thick.

Flour both sides of the dough and fold it into third.

Cut up the little noodles!

Continue with the rest of the dough. I like to freeze some portions up for later.

If you want to eat the noodles right away, toss it straight into boiling water for a few minutes while getting a nice soup going in a separate pot.

Results

The noodles are soft and chewy and super satisfying. Aside from using in noodle soups, I also like to mix the noodles with a sauce of soy sauce, sesame oil, and honey. Super comforting.