How to Make Fresh Udon Noodles

Some recipes create a connection to generations past—and others, and others like how to make fresh udon noodles, start a new family tradition right at our own kitchen table. Unlike heirloom recipes passed down on a yellowed index card, these noodles are a newer addition. Even so, they’ve quickly become a favorite in our house—especially because they’re something my son and I love to make together.

Not only are these noodles soft, chewy, and surprisingly simple, nut they’ve also become one of our go-to ways to elevate a weeknight dinner. We’ve folded and rolled dough on busy school nights, enjoyed making them with company, and tossed them into udon stir-fries that disappear faster than I can plate them. In the end, this is one of those recipes I hope my kids remember—not just for how good it tastes, but for the flour on the counters and the laughter in the kitchen. So, whether you’re starting your own family tradition or just want a satisfying homemade noodle recipe to build on, these fresh udon noodles are the perfect place to start.

Fresh Udon Noodles Ingredients

Ingredients

• BREAD FLOUR
• ALL PURPOSE FLOUR
• CORNSTARCH
• SEA SALT
• WATER

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Step by Step Instructions for Fresh Udon

Step 1: Make the Dough

• First, in a small bowl, dissolve the salt in the warm water. 
• Meanwhile, In a separate large mixing bowl, sift together the bread flour, all purpose flour, and cornstarch.

• Make a well in the flour. Add half of the salted water, mixing with your fingers until shaggy and crumbly. 
• Next, add the remaining water in two additions, mixing and squeezing until a rough dough ball forms. It may be a bit dry or stiff – this is okay. (If you still have ingredients that haven’t come together into a ball, you can add a teaspoon or two of warm water just to create one ball of dough.
• Then, cover and let dough rest in the bowl for 30 minutes to relax the gluten.

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Step 2: Knead the Dough

• Lightly dust your counter with cornstarch.
• Then, knead the dough by hand for 8-10 minutes, until it becomes smooth and slightly elastic. 
• Once it’s smooth, shape the dough into a tight ball, lightly coat with oil, and place in a clean bowl. Cover with a damp cloth or wrap.
• Finally, let rest at room temperature for 3-4 hours.

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Step 3: Roll and Cut the Noodles

• First, lightly dust your work surface with cornstarch.
• Next, roll the rested dough out to 1/8 or 1/4 inch thick, depending on your preference.
• Then, dust the surface with more cornstarch. Carefully, fold the dough gently like a letter (in thirds or halves) with cornstarch in between each fold. 

• After folding, let the dough rest for 30 minutes to relax. This final rest helps relax the gluten, making it easier to cut cleanly.
• Once rested, dust again with cornstarch to ensure a clean slice.
• Using a sharp knife or bench scraper, cut the noodle dough into 1/8 to 1/4 inch wide noodles, depending on how thick you like them.
• Finally, toss with more starch to prevent sticking. 

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4. Cook the Noodles

• Boil in generously salted water, stirring occasionally to prevent sticking. 
• When noodles float (about 3 minutes) continue cooking 2 more minutes or until tender but still bouncy. 
• Drain and shock in ice water to stop the cooking. Drain well and keep chilled until ready to serve. 

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4 Ways Ways to Use Homemade Udon Noodles

Once you’ve mastered these chewy, slurpable homemade udon noodles, the real fun begins—because they’re as versatile as they are satisfying. Here are a few delicious ways to use them:

Stir-Fried Udon (My Family’s Favorite!)
Toss these noodles in a hot wok with veggies, your favorite protein, and a savory, umami-rich sauce. Here’s my go-to stir-fry recipe that we make on repeat in our kitchen—it’s colorful, craveable, and comes together fast.

Brothy Bowls for Cozy Nights
Ladle your noodles into a warm miso-based broth with scallions, mushrooms, and a jammy egg for a comfort-forward dinner. Bonus: it makes great leftovers.

Cold Udon with Sesame or Peanut Sauce
Chilled and served with a creamy sesame or peanut dressing, these noodles become a refreshing dish that’s perfect for warmer days. Top with cucumbers, shredded chicken, or tofu.

Udon Breakfast Bowl (trust me!)
Reheat leftover noodles and top with a fried egg, a drizzle of soy sauce, and whatever greens you have on hand. A cozy, savory way to start the day.

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Udon Noodles FAQ

Is it possible to make these noodles ahead of time?
Yes! After cutting the noodles, you can refrigerate them (lightly dusted with starch) in an airtight container for up to 2 days. For longer storage, freeze them in loose bundles for up to 1 month. Cook straight from frozen—just add an extra minute or so to the boiling time.

What if I only have all-purpose flour instead of bread flour – can I still make this recipe?
You can, but the texture will be a bit softer and less chewy. Bread flour gives these noodles their signature bounce. For a nice balance, you can try using a mix of bread and all-purpose flour if you don’t want the chew to be quite so strong.

Can gluten-free noodles be made with this recipe?

Traditional udon relies on gluten for its elasticity, so a direct swap won’t work well. That said, you can experiment with gluten-free noodle recipes using rice or tapioca flours and xanthan gum, but they’ll be a different experience.

Do I need a pasta roller to make these noodles?
Not at all! Udon is traditionally hand-rolled and cut. A rolling pin and a sharp knife are all you need—no special equipment required.

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