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Udon Noodle Recipe: The Only Guide You’ll Ever Need to Slurp Like a Pro

Udon Noodle Recipe

Okay, let’s get real — udon is the comfort food you never knew you needed. Thick, chewy noodles soaking in a savory broth, maybe topped with a runny egg or a pile of crispy tempura? Yeah, exactly. And the best part? You don’t have to fly to Tokyo or spend half your paycheck at a fancy Japanese joint to get the real deal.

I’ve been obsessed with udon since a trip to Japan a few years ago where I shamelessly ate it for breakfast, lunch, and dinner (no regrets). Since then, I’ve spent way more time than I’d like to admit trying—and failing—different recipes at home. But I finally cracked it, and I’m here to spill every delicious detail.

So, ready to make homemade udon that rocks? Let's go slurp some carbs.

What Is Udon, and Why Am I So Obsessed?

Alright, quick reality check: not all noodles are created equal. Udon is the boujee, cozy cousin of ramen. It's made from just three ingredients—flour, salt, and water—yet somehow feels like a warm hug in a bowl.

Why love udon? A few reasons:

  • Thick and chewy texture – Like, in the best way.
  • Takes on flavor like a champ – Brothy? Stir-fried? Cold with dipping sauce? Yup.
  • Foolproof to make at home – Trust me, if I can do it without setting off a smoke alarm, you can too :)

Oh, and did I mention it’s basically customization heaven? Eggs, scallions, mushrooms, meat, tofu, tempura—you name it. Udon doesn’t judge.

The Real Udon Noodle Recipe (Yep, You Can Make It From Scratch)

Before you roll your eyes and reach for the delivery app, listen up. Making homemade udon isn’t hard.It’s weirdly therapeutic, actually. And yeah, it’s going to taste 100x better than the pre-packaged stuff.

Ingredients List (Minimal Effort, Max Flavor)

You literally need only three things for the noodles:

  • 2 cups all-purpose flour
  • ¾ cup cold water
  • 1½ tsp salt

That’s it. Really.

How to Make the Magic Happen

Alright, this is where the dough (and fun) comes in. Pro tip: wear socks, this gets oddly footsy.

  1. Mix salt and water until the salt dissolves.
  2. Add water mixture to flour gradually, mixing by hand or with chopsticks.
  3. Knead it into dough, wrap it in plastic, and let it sit for 30 minutes.
  4. Here’s the weird part—but trust the process: Step on the dough (yes, with your feet—use a plastic bag) to flatten and knead it.
  5. Repeat the flattening a few times, folding and stepping to get that signature chew.
  6. Roll out the dough, slice into thick strips (about ¼ inch), and toss with flour.
  7. Boil in salted water for 10–12 minutes. Done.

Boom. You just made fresh udon. Fancy chef vibes, unlocked.

Broth or Bust – Let’s Talk Udon Soup Base

Alright, so you've got your glorious, chewy noodles. Now it’s time to give them a cozy bath. Enter: Kakejiru, the classic udon broth.

Quick & Easy Kakejiru Broth Recipe

Say it with me: "KA-ke-ju-roo." Now here’s how to make it:

  • 2 cups dashi (use instant powder or make your own if you’re a show-off)
  • 2 tbsp soy sauce
  • 1 tbsp mirin (sweet rice wine)
  • ½ tsp sugar

Just bring it all to a gentle simmer. That’s really it. Ridiculously simple but insanely flavorful.

🙃 FYI: Please don’t sub chicken broth unless you’re into disappointment.

Topping Game = Strong

Here’s where you get to play around. Don’t hold back. The toppings turn your bowl from “yeah this is good” to “OMG WHAT IS THIS BLISS”.

Iconic Udon Toppings You Gotta Try:

  • Scallions – Adds freshness. Slice thin, toss generously.
  • Nitamago (marinated soft-boiled egg) – Worth the extra effort, trust me.
  • Tempura shrimp or veggies – For that crunchy contrast.
  • Kamaboko (fish cake) – The pink swirl makes it weirdly 10x more fun to eat.
  • Tofu or Aburaage – For plant-based perfection.

And my favorite combo? Soft-boiled egg + scallions + crispy tempura + a sprinkle of shichimi pepper. Ugh. Brb, drooling.

Hot vs Cold Udon – Why Not Both?

Ever had cold udon in the summer? Mind. Blown. Hot soup is classic, but sometimes you just want something refreshing and ridiculously slurpable.

Cold (Zaru) Udon Tips:

  • Serve with a soy/dashi dipping sauce on the side.
  • Top with grated ginger, sliced nori, sesame seeds.
  • Perfect for when it's 90 degrees and soup feels like a betrayal.

IMO, cold udon doesn’t get enough love. But it should. Try it once, and thank me later.

Don’t Feel Like Making Noodles? Store-Bought Can Work, Too

Alright, I get it. Sometimes you’re just not in the mood to stomp dough at 8 p.m. on a Tuesday. Totally valid.

Here’s what to look for if you're going the pre-made route:

Best Types of Store-Bought Udon, Ranked:

  1. Frozen Udon – Closest to fresh. Chewy, not mushy. My go-to.
  2. Vacuum-Sealed Udon – Okay in a pinch, decent texture.
  3. Dried Udon – Meh. A little too pasta-like, IMO.

Pro tip: Rinse store-bought noodles with cold water after cooking. It stops the cooking and brings out that signature chew.

Udon Variations You Probably Haven’t Tried, But Should

Yes, there’s a whole world beyond "noodles in soup"—and you’re missing out if you haven’t explored these.

Stir-Fried Udon (Yaki Udon)

Toss those noodles in a pan with soy sauce, garlic, veggies, and whatever protein you’ve got lying around. Kinda like udon meets a stir-fry. It’s fast, flavorful, and a fridge clean-out savior.

Curry Udon

Thick Japanese curry gravy + noodles? Excuse me while I ascend. Super cozy and surprisingly easy. Just make regular curry, add broth to thin it out a bit, then dunk your noodles.

Nabeyaki Udon

This one's fancy—udon served in a hot clay pot with an egg cracked on top, mushrooms, and tempura. It steams at the table and looks like you’ve got your life together.

Common Mistakes (A.K.A. Learn From My Shame)

Let’s keep it real—I’ve made every rookie udon mistake out there. In the name of noodle excellence, please don’t repeat them:

  • Overcooking the noodles – They get mushy real fast. Don’t multitask here.
  • Using the wrong broth – Chicken or beef broth = nope. Dashi or bust.
  • Noodling too early – Only cook them when you’re ready to serve. Fresh udon hates waiting around.
  • Skipping the rinse – Cold water rinse adds bounce and removes starch.

Remember: Good udon = chewy, hot (or cold), and swimming in umami goodness.

Let’s Talk Noodle Slurping Etiquette

One more thing before you go full udon master—yes, slurping is allowed. Actually, it’s encouraged. In Japan, slurping shows appreciation. Plus, it aerates the noodles and enhances flavor.

So next time someone gives you side-eye for your enthusiastic noodle sounds? Just say it’s cultural. You're welcome.

Final Thoughts: Udon Is the Hero We Deserve

Udon Noodle Recipe

So there you have it—the ultimate udon noodle recipe guide, straight from someone who’s obsessed enough to knead dough with their feet for fun.

Whether you're going classic with broth, experimenting with stir-fry, or devouring cold noodles by the handful on a summer day, udon has something for literally everyone. And honestly? There’s something really special about building a bowl from scratch—like, actual edible self-care.

Ready to try it? Got questions? Want to swap topping ideas and nerd out about dashi types? I’m all ears.

Now go forth and slurp. You’ve earned it 💪🍜

Prep Time 45 mins
Cook Time 12 mins
Rest Time 30 mins
Total Time 1 hr 27 mins
Cuisine:
Courses:
Difficulty: Beginner
Servings: 3
Calories: 450
Description

Craving a cozy noodle bowl? Learn how to make the ultimate udon noodle recipe from scratch—chewy noodles, savory broth, and epic toppings included.

Ingredients
    For the Udon Noodles:
  • 2 cups all-purpose flour
  • ¾ cup cold water
  • 1½ teaspoons salt
    • For the Kakejiru Broth:
  • 2 cups dashi (instant or homemade)
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • ½ teaspoon sugar
    • Optional Toppings:
  • Thinly sliced scallions
  • Marinated soft-boiled egg (nitamago)
  • Crispy tempura shrimp or veggies
  • Kamaboko (Japanese fish cake)
  • Aburaage (seasoned tofu)
  • Shichimi togarashi (Japanese chili spice)
Instructions
    👉 Udon Noodles:
  1. 1
  2. 2
    In a small bowl, dissolve the salt in cold water.
  3. 3
    In a large mixing bowl, gradually add salted water to the flour, mixing with your hands or chopsticks until a shaggy dough forms.
  4. 4
    Knead the dough until it comes together. Wrap in plastic and let rest for 30 minutes.
  5. 5
    Place the dough in a clean plastic bag (or wrap in another layer of plastic) and knead with your feet (yes, feet!) by stepping on it to flatten and strengthen the gluten. Fold and repeat this process 2–3 times.
  6. 6
    Roll the dough out on a floured surface and cut into thick strips (about ¼ inch wide).
  7. 7
    Dust noodles with flour to prevent sticking.
  8. 8
    Bring a pot of salted water to a boil. Boil the noodles for 10–12 minutes.
  9. 9
    Drain and rinse under cold water. Set aside or use immediately.
    10. 👉 Kakejiru Broth:
  10. 10
  11. 11
    In a saucepan, combine the dashi, soy sauce, mirin, and sugar.
  12. 12
    Bring to a simmer over medium heat.
  13. 13
    Taste and adjust seasoning if needed. Keep warm until ready to serve.
    14. 🥢 To Serve (Hot Udon):
  14. 14
  15. 15
    Add hot cooked udon noodles to a bowl.
  16. 16
    Pour hot broth over the noodles.
  17. 17
    Top with scallions, egg, tempura, or your choice of toppings.
  18. 18
    Sprinkle with shichimi if desired. Serve immediately and slurp away!
    19. ❄️ To Serve (Cold Zaru Udon):
  19. 19
  20. 20
    After boiling and rinsing noodles, chill with ice or place in the fridge for 10 minutes.
  21. 21
    Prepare a soy-dashi dipping sauce (use the broth, or reduce it slightly).
  22. 22
    Plate noodles on a bamboo mat or shallow bowl.
  23. 23
    Serve with dipping sauce on the side and toppings like sesame seeds, shredded nori, and grated ginger.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 2g4%
Sodium 900mg38%
Total Carbohydrate 80g27%
Protein 9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Do not overcook the noodles – they go mushy fast!
  • Always rinse freshly boiled noodles with cold water to remove starch and enhance chewiness.
  • For store-bought alternatives, use frozen udon for closest-to-fresh texture.
  • Avoid substituting chicken or beef broth for the kakejiru—you’ll miss that authentic umami hit.
Read it online: https://feastvibes.com/recipe/udon-noodle-recipe/
about me
daniya aftab
Food and Lifestyle Blogger

I’m Daniya Aftab, the home cook and recipe-lover behind FeastVibes. Here, every dish is crafted with simplicity, warmth, and a dash of nostalgia—just like those moments around my family’s kitchen table.