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 starch 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. Slip them into soup, toss them in a hot pan, or serve them cold with a simple dipping sauce.
How to use homemade udon noodles
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, mirin, and 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!). More recipes with udon noodles, right this way →
Tips and FAQs for homemade udon
- How is udon different from other Japanese noodles?
There are many noodles in the Japanese culinary canon, but udon, ramen, and soba are the three most common in American home kitchens. Udon noodles are thicker and softer than springier ramen noodles, which use kansui (alkaline water) to enhance their bright yellow color and texture. Soba noodles, which can be made entirely from buckwheat or a blend of buckwheat and other flours, have a firmer, nuttier bite. As for homemade udon compared to packaged refrigerated versions, you’ll find the fresher version has a more delightful chew (known as koshi in Japanese), while store-bought udon tends to have a softer texture. - Is making udon noodles hard?
Not at all. In fact, this udon noodle recipe uses simple techniques and minimal equipment, making it approachable for home cooks (though we do recommend using a digital scale). Namiko Hirasawa Chen, creator of Just One Cookbook, a boundless resource for Japanese home cooking, relies on the traditional technique of stepping on the firm udon dough (yes, with her foot) to quickly and efficiently work the gluten and knead the wheat-flour dough. Bare or socked feet are best so you can feel every delightful squish. (Don’t shudder, a plastic bag protects the dough ball.) - Why do you rinse udon noodles after boiling?
Rinsing does two things: (1) It washes off the excess starch, and (2) shocks the cooked noodles after their hot water bath, snapping them into bouncy glory. - Why are my udon noodles tough?
It’s vital to let the dough rest after kneading, giving it time to fully hydrate. This also allows the gluten time to relax, making the dough easier to roll and cut. Not letting it rest long enough is the most likely culprit for tough noodles. The second most likely answer is that you’ve added too much flour, which is why we strongly encourage using a kitchen scale. - How do you store homemade udon?
Store uncooked noodles (well-dusted with potato starch or cornstarch) in the fridge up to 1 day. Store cooked noodles in the refrigerator up to 3 days or freeze for up to 3 months; reheat briefly in boiling water (don’t thaw if frozen).
This recipe is part of Make Your Own Noodles. Check out all of the recipes—plus expert tips, handy guides, and more.
What you’ll need
Stainless Steel Mixing Bowls, Set of 6
$39 $36 At Amazon
Kitchen Towels
$16 At Amazon
French Rolling Pin
$21 At Amazon
Set of 6 Pastry Rulers
$20 At Kitchen Jukebox
Recipe information
Total Time
45 minutes
Yield
4 servings
Ingredients
2
3¼
Need to make a substitution?
Preparation
Step 1
Stir 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt into ¾ cup plus 2 Tbsp. (198 g) water in a small bowl until dissolved. Place 3¼ cups (406 g) all-purpose flour in a large bowl and drizzle salt water evenly over. Stir with a spoon or chopsticks until water is absorbed and shaggy clumps form. Knead dough firmly in bowl until a tight, mostly smooth dough forms, 8–10 minutes (there may be some dry bits but there shouldn’t be any large patches of dry flour). Form dough into a ball and place inside a 2-gal. resealable plastic bag (or, split dough in half and place each in a 1-gal. resealable plastic bag). Seal bag, pressing out excess air and let rest 30 minutes.
Step 2
Place bag with dough between 2 kitchen towels and place on the floor. Using your heels, step on dough to flatten into a thin disk (hold on to the counter so you don’t slip). Open bag and fold dough into quarters, like a piece of paper. Seal bag, pressing out air, and place back between kitchen towels. Step on dough until flat. Repeat process of folding and stepping 3 more times (5 total). The dough will feel noticeably softer at the end. Seal bag tightly and let dough rest at least 2 hours and up to 12 hours. (If storing longer than 2 hours, chill and bring to room temperature before using).
Step 3
Flatten dough on a surface to ½" thick. Roll dough out to a 12x10" rectangle about ⅛" thick. For the most even noodles, trim the edges of the dough to make a neat rectangle.
Step 4
Lightly dust dough with potato starch or cornstarch and fold in half. Using a sharp knife or a bench scraper, cut dough into ⅛"-wide noodles. Shake noodles to detangle, dusting with more potato starch as needed to prevent sticking (try to use less rather than more starch here).
Step 5
Cook noodles in a large pot of boiling water (no need to salt) until al dente, 8–10 minutes. Drain and rinse under cold running water to remove excess starch and make noodles bouncy. Use immediately.
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