Thick and Chewy Udon

"This recipe for homemade udon noodles shows you how to make thick, chewy Japanese noodles from scratch using just a handful of pantry staples, including wheat flour, water, salt, and potato- or cornstarch. Udon's appeal lies in its texture: soft yet springy noodles with a mild flavor that happily soak up light, savory broths, glossy sauces, and stir-fry seasonings. Making homemade udon noodles is far more approachable than it sounds, and the payoff is real-fresh noodles with a bounce you can't get from a package."

"Use your fresh udon noodles in classic Japanese recipes like kake udon (a brothy, dashi-based udon noodle soup) or yaki udon (a stir-fried udon dish with ground pork and a mirin-soy sauce). Don't be afraid to put your own spin on it, like in this bouncy, meatless twist on Italian carbonara, plop them into a buttery tomato-soy broth scented with star anise and cinnamon sticks, or toss with store-bought tomatillo salsa and hoisin (yes, really!)."

Homemade udon uses wheat flour, water, salt, and potato- or cornstarch to produce thick, chewy Japanese noodles. The noodles achieve a soft yet springy texture that soaks up light savory broths, glossy sauces, and stir-fry seasonings. Fresh udon offers a bouncy mouthfeel (koshi) that outperforms most packaged refrigerated versions. Fresh noodles fit classic dishes like kake udon and yaki udon and also adapt to inventive preparations, from meatless carbonara-style bowls to spiced tomato-soy broths and bold condiments. Simple techniques and minimal equipment make fresh udon accessible to home cooks. Udon differs from ramen and soba by thickness, ingredients, and overall bite.

Read at Bon Appetit