How to Make UDON NOODLES from Scratch | Christina Ng | Skillshare

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How to Make UDON NOODLES from Scratch

teacher avatar Christina Ng, Recipe Developer and Food Photographer

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

    • 1.



    • 2.

      Making the Dough


    • 3.

      Kneading and Cutting the Noodles


    • 4.

      Sesame Udon Noodle Recipe


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About This Class

In this course, I am showing you the process of how to make udon noodles: making the dough; kneading and cutting; making a full recipe using the udon noodles.  Recipes mentioned in the videos are all down below.  I'll also leave my socials in case if any of you are interested in following along.


Instagram: @EastMeetsKitchn

Twitter: @EastMeetsKitchn

My cookbook - Vegan Dim Sum:

Udon Noodles Recipe

(Makes 2-3 servings)

  • 135 ml water               
  • 15 grams salt
  • 300 grams high gluten flour

Sesame Udon Dressing
(Serves 2)

  • 2 tablespoons tahini
  • 2 tablespoons water
  • 1 tablespoon miso
  • 2 cloves garlic, grated
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin (Japanese sweetened rice wine)
  • 1 tablespoon rice vinegar 
  • 1/2 teaspoon sugar

Meet Your Teacher

Teacher Profile Image

Christina Ng

Recipe Developer and Food Photographer


Hello, my name is Christina Ng.  I was former pastry cook turned recipe developer, food photographer and YouTuber.  I specialize in making vegan & Asian cuisine and authored my first cookbook 'Vegan Dim Sum' in 2020.

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Level: Beginner

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1. Introduction: Hi guys, welcome to this UDL on noodles masterclass where I will be showing you from beginning to end how to easily make your own Mouton noodles. These are the Japanese chewy, dense, thick noodles that you can pair with something simple like a broth. You can put it with curries and there's Corey would on, there's something called a yucky Troodon which is essentially you're frightened on, you'd have hot, you can have it cold, and really the sky is the limit. First lesson, I'm going to show you guys the basic recipe for how to make the dough of this Fudan. And it does have a tendency to be a little bit dry. So that's why in lesson two, I'm going to show you a very cool technique of how Japanese people will need their Troodon noodles at home. And also show you how to cut it and how to turn it into those perfect noodles. Finally, in lesson three, I'm going to show you how to cook your Troodon and also include a really simple, really delicious sesame Mouton dressing so that you can port over. It's really quick, it's really easy to make and I think it'll really tie everything together. Hi, I'm Christine. I'm your instructor and usually teach over on YouTube under east meets kitchen where we make a ton of really delicious plant-based Asian recipes. So if you're interested, I'm going to put all of that information down below so that you guys can follow along. 2. Making the Dough: Welcome to Lesson one. And in this lesson, I'm going to show you how to make the basic dough to mood on noodles and traditional Japanese recipes in terms of the water solution, has about nine parts water to one part salt. And you add all of that into high gluten flour, which will contribute to the texture and the mouthfeel of the noodles. This formulation is going to result in very, very dry in a very stiff dose. So that will be addressed in session two. So to start off, I'm going to make the saltwater solution and you want at the salted to be 10% of the liquid. So at 15 grams of salt that I have dissolved in 135 millilitres of water. I'm adding that liquid to 300 grams of flour. And as with any DO I reserve one to two tablespoons of liquid Just in case if the moisture level in the environment is a little bit different. So some might need a little bit more water, some might need a little bit less. But this dough is bone dry. You are going to struggle to get it together. I tried adding a little bit more liquid in a previous recipe and it just became any old kind of Asian noodle. So in order to get that texture of UDN, this needs to be dry. You can see that I am struggling to get this together, so just a little bit of water at a time and you just want to bring it together. It should almost still be a little bit crumbly. And then over in lesson at two, I will show you all how to deal with this. 3. Kneading and Cutting the Noodles: Welcome to lesson two. And in this lesson, I'm going to show you how to knead the mood on noodles. And there is a very special and unique, maybe a little bit strange, of a technique that traditional Japanese families will use to need a noodle DO, which as you guys have seen, is very, very dry and very, very dense. Now after meeting, I'm going to show you guys how to Kairouan noodles and really form them so that you get those thick strands that you want that will be ready for cooking. Well, cat's out of the bag because the way that Japanese families will make good on at home is to actually need with their feet, obviously with the bag. But I wanted to show it to you on the table with my hands first. It is so difficult to push down because the dough is so dry. But what you would do is essentially step on the dough, just pound it down for about a minute. And then in-between each kind of needing cycle, you want to fold the dough onto itself and then press tone again with your feet laterally so that you get another rectangle or another square and then folded upon itself. And it is said that this kind of this short stepping pounding motion, along with how you fold the dough. If makes shorter kind of like a T formation with the gluten. And that is the reason that Fudan noodles, while it's dense, it's still easy to bite through. You get those short gluten strands. Bursts is with something like, you know, like a pasta or spaghetti, you get kind of a little bit more spring. So this is all in the technique and you do it for about four or five times, using your feet for about a minute, just a pound down the dough. So that last turn, I shape the dough into a rectangle because later on it will be easier to roll out. So leave it in the bag for right around one to two hours. And then after which you want to dust the board with either a little bit of corn starch or maybe rice flour. It's just gonna be a little bit lighter than dusting it with flour. And then you want to roll it out into about 1 eighth of an inch, which seems to be thinner than who'd on noodles actually are. But once you place them into the water, they actually balloon up in size. So don't roll this, don't roll this too thick. Next, you want to fold the dough up into an accordion shape, and that is how you're going to cut the noodles. I would recommend a quarter-inch or maybe even a little bit thinner because again, once it hits the water, the noodles do get a lot bigger. You might see some places put the noodles out onto a stick. And that is actually not just for a show with these noodles because they are so stiff. The way that you put them into the water is the way that they will be. So if you want nice kind of long straight noodles, this is an extra step that you do, have to do. And at this point, if you want to feel free to freeze them now or as what we are going to do, stick it into a pot of boiling water and you need to cook it for right around 12 to 15 minutes. A good check on that is at 12 minutes, take a bite out of one of the noodles. And if the middles are good, then you're good. And if it's not, maybe a couple more minutes. Okay. We'll set a timer for 12 minutes. 4. Sesame Udon Noodle Recipe: Welcome to lesson three. Hope we are all of that needing did not worry guys out too much. So in this lesson, I'm going to show you how to make a really delicious Japanese sesame dressing to go on top of your codon. It is really quick, it is really delicious, absolutely fabulous. And it really just ties all of these lessons together. So I hope you guys all enjoyed. So the PSA starts off with a sesame base. I have two tablespoons of to Heaney that I'm going to thin out with two tablespoons of water. And you wanted to be doing this first so that to Heaney is thin enough to mix with all of the other ingredients. Next is one tablespoon of Shira miso, and that's supposed to be the white Nice. So that should be a bit sweeter. But if he have normally, so go ahead and use just that. And I have two cloves of garlic that I've graded, along with some soy sauce, some urine, rice, wine, vinegar. And then finally, just a little bit of sugar. Recipe is all going to be down below. And that is it, that is your sauce. You can go ahead and make your mood on noodles now because this dishes almost ready. Okay. I first had this noodle dish at a Japanese fresh drawn and I believe it was actually served cold. There was some cucumber, there were like some seaweed as well. But you can serve at hot and cold, it's really whatever you want. It is the perfect sauce because it's, it's creamy, it's Tang Yi, it's also very savory as well. So I hope you guys enjoyed this recipe and all of the recipes are going to be down below. And if you have any questions, make sure to message me and I'll get back to you guys as soon as I can.