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Salt-free Homemade Udon Noodles
Salt-free Homemade Udon Noodles

Before you jump to Salt-free Homemade Udon Noodles recipe, you may want to read this short interesting healthy tips about Nutritious Power Snacks.

Healthy eating helps bring about a feeling of well being. If we eat more healthy snacks and less of the unhealthy ones we usually feel much better. A salad allows us to feel much better than a piece of pizza (physically in any case). Sometimes it’s hard to find wholesome foods for treats between meals. Shopping for snack foods can be a struggle because you have countless options. Why not try one of the following wholesome snacks the next time you need some extra energy?

Probably the most popular snack foods is yogurt. The truth is, many individuals will substitute a container of yogurt for a healthy lunch-something we really do not recommend. As a snack, however, yogurt is one of the very best things you’ll be able to reach for. It is a protein-rich supply of healthy minerals and vitamins. Easily digestible, yogurt can even help your gastrointestinal system work appropriately depending upon the culture used to make it. Try including some healthy nuts to unsweetened low fat yogurt for a healthy snack idea. It’s an excellent approach to delight in a flavorful snack without having too much sugar.

You will not have to look far to find a wide selection of healthy snacks that can be easily prepared. Choosing to live a healthy lifestyle can be as simple as you want it to be.

We hope you got benefit from reading it, now let’s go back to salt-free homemade udon noodles recipe. You can cook salt-free homemade udon noodles using 3 ingredients and 13 steps. Here is how you do that.

The ingredients needed to cook Salt-free Homemade Udon Noodles:
  1. Take 300 grams All-purpose flour
  2. Take 160 ml Water
  3. You need 1 Flour for dusting (all-purpose flour)
Instructions to make Salt-free Homemade Udon Noodles:
  1. Add the water to the flour little by little until it forms a rough dough. It's fine if it looks a bit crumbly.
  2. Put the dough in a thick plastic bag and step on the dough until it's flat. Don't close the bag up.
  3. Take the dough out of the bag and fold into thirds. Return the dough to the bag and step on it again until it's flat. Repeat this procedure 7 to 10 times.
  4. Turn the dough one quarter every time you fold it over. Eventually you will end up with a smooth, square piece of dough.
  5. Cover the dough with a tightly wrung out kitchen towel, and let rest for 40 minutes.
  6. Dust the work surface and the dough with flour. Flatten first with your hands, then roll out with a rolling pin. When the dough is 30 cm square,
  7. ..flour it again and roll it around the rolling pin. Roll the dough putting your weight into it, rolling from front to back and side to side.
  8. When the dough is about 3mm thick, spread it out and fold it up accordion-style into 10cm wide folds, then cut the dough.
  9. Cut the noodles rather thinly, since they'll become about 20% thicker after you boil them. The noodles in the photo increased in thickness from 5.4mm to 6.6mm.
  10. Dust the noodles and untangle them.
  11. Put the noodles in plenty of boiling water, stirring with cooking chopsticks to prevent them from sticking together.
  12. When the water comes back to a boil, lower the heat so that the pot doesn't boil over. Boil for about 12 minutes.
  13. When the noodles are done, drain and then rinse the noodles in cold running water while scrubbing the noodles gently with your hands. This makes the noodles firm and shiny.

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