Udon Noodles
Learn how to make fresh udon noodles from scratch in your Thermomix!
Step-by-step rolling tips, cooking advice, and delicious serving suggestions for soups, stir-fries, and more.
Making your own udon noodles is easier than you think, and the taste comparison is so incredible it will be hard to purchase noodles for anything in the future...With the Thermomix doing the hard work and TWO pantry staples, you can create silky, chewy udon perfect for soups, broths, stir-fries or even cold salads. I’ll guide you through the rolling and cutting process with handy tips so your noodles are thick, springy and satisfying every time. Once cooked, toss them with sesame oil, drop them into a steaming miso broth, or stir-fry with your favourite veggies. Homemade noodles have never been this fun (or this delicious).
Serving Suggestions:
Add to hot miso soup with spring onions, mushrooms and tofu (or chicken for extra protein)
Stir-fry with garlic, chilli, soy and prawns for a quick weeknight dinner
Serve cold with dipping sauce and sesame seeds in summer
Toss in a light sesame or peanut dressing for an easy noodle salad
Hints & Tips for Rolling:
Dust your dough lightly with flour before rolling to avoid sticking
Roll evenly from the centre out to keep the dough thickness consistent
Fold the rolled dough gently and slice with a sharp knife for even strands
Don’t worry if they’re a little rustic – uneven noodles soak up broth beautifully
Cook noodles in plenty of salted boiling water and rinse briefly under cold water for the perfect chewy texture
Need
- 300 Grams bakers or strong flour BUY
- 140 Grams water
- large Pinches pink salt flakes BUY
Do
- 1
Place flour, water and salt into the Thermomix bowl. Knead 2 min/dough setting/Interval.
- 2
Wrap up in a silpat mat and let rest for 1 hour.
- 3
Using extra flour as needed to stop sticking, roll out dough into thin sheets (#5 on kitchenaid roller).
- 4
Slice with a pizza cutter to desired width.
- 5
Hang out to dry for at least an hour.
- 6
Cook udon in salted boiling water for 4 minutes before serving with sauces of choice!
Served with
This recipe can be seen if you sign up for the related course. Join the course to get access!
Gut Instinct Protocol: The Power of Fermented and Cultured Foods
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
