Udon/饂飩/うどん, although not suitable for wheat allergics, can be easily turned vegetarian or vegan, depending on the soup and seasonings/accompaniments.
It is fullfilling and healthy and can be eaten hot in soup or fried, or cold, especially in salads!
-Wheat flour: 1 kg (fine, light type)
-Salt: 40 g (can be reduced to 30 g)
-Water: 460 ml
Dissolve salt in water first.
Pour flour in an all-purpose large bowl.
Pour the water onto the flour little by little.
Mix and knead little by little until all the water has been used.
At that time you may think you haven’t added enough water. Don’t worry. Just keep kneading for 10 minutes. it will eventually become smooth.
The following is interesting. In restaurants it is done with a special wooden lever with the chf standing on one end!
Wrap the dough in a cellophane paper and press the whole (wash your feet!) with the whole foot until the dough has spread somewhat flat. Take the dough out of the cellophane paper, shape it into a ball, wrap it again and press with your foot.
Do that for 15 minutes.
Do not skip that step!
Ask hubby or (big) kids to help if necessary!
Shape the dough in a ball, wrap it in cellophane paper and leave it to rest for a while.
Sprinkle flour on a working table.
Roll the dough out into a 3 mm thick sheet.
Sprinkle flour on the dough sheet surface, fold the dough as shown on pic above and cut every 3 mm to obtain square section noodles/udon.
Shake and separate the udon and gather them as in picture above.
They are ready!
Throw the udon in water heated just before boiling point. Cook (make sure the water does not boil) for 6 minutes.
You can use the udon just after after but it is better to go through the next step:
Drop the udon into a strainer and wash them quickly under cold clear water. They will look far more appetizing this way and easy to conserve until you drop them into soup, fry them or dress them into a salad!
As for the soup, there are many ways to make it, whereas you are vegan, vegetarian or omnivore. If you use dashi, use konbu/seaweed dashi if you are not an omnivore. One can add soy sauce, mirin/sweet sake and sugar.
Serve the udon as they are or with chopped leeks and aburaage tofu and so forth!
RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Spirited Miu Flavor, Social Culinaire