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uDon NoodleBowl's
    #11080115 -


Real simple and absolutely fantabulous. udon's are a simple and elegant noodle in my opinion, when rightly prepared they are flavorfull and chewy and delicious. The recipe is fairly simple, the only things that attention paid to, is what type of flour you use, and how you cut them in the end. I use a bread flour or wheat flour, however you can make them with all purpose flour or rice flour. My recipe is as follows, you'll need roughly 3-3/4 flour + 1/4 tapioca starch , then about a cup of warm water and into that dissolve about 2teaspoons of sea salt. Otay, now put your flour/starch in a large mixan bowl, slowly pour the swalter(salt&water) into the flour , mixing with your hands to form a nice dough, if you've made dough before you'll know its more about consistency then it is about using the exact amount of ingredients, you'll want it not to dry so it breaks up but not to wet so its sticky. Once you get the consistency right, you can begin kneeding it for bout 10-15minutes, then roll it out so its bout an inch thick, fold in half then in half again, wrap in cellophane then put iton the floor and use your feet to stomp it out flat, uncellophane it refold and do it again. You can do this a couple times, then flatten out finally cellophane it, put it in the freedge and let it chill for 5-10 hours.

Once she has rested, pull it out the fridge, and cut a square out of it, you can keep the scrapes and flatten em out and cut some more noods out. Ok flatten it out and roll it to about a 1/8" thinness, dont forget to flour the surface you are working on , then flour the top surface of the dough, cause youll then fold it in half. you'll then want to use a very very sharp knife, as you are cutting them try as hard as you can not to stretch them but to slice, you'll notice as you come to the ends generally this is when they are most likely to stretch out, it works easier most times to slice all the way till the end then chop down and youll have a perfect slice. You'll want the slices to be about 1/8" so they are consistent, splash a bit more flour on them so they dont tangle up and stick together. You'll want to cook them immediately once you have them cut, usually what I'll do is I'll make a big batch of the dough, you can save the dough in the fridge, and then I'll cut them when I want to eat them. Get the largest pot you can muster put as much water in it as you can, put a generous amount of salt in aswell, these noodles fresh are extremely starchy so if you need to cook to batches I would advise changing the water in between.  Cook for aboot 4-6 minutes depending on the size you cut them, they will begin to float once they are done, and you'll notice the color changes aswell. Remove from the water drop into some shocking water(ice/water), almost like your blanching them. Once they are chilled they are good to go, you can then save these as they are , or cook em up, I'll post some recipes using these udon's in my next post. When I make my next batch I'll take some pictures.

I absolutely love udon's they are one of my favorite noodles, hopefully some of you can appreciate the simplicity involved here and enjoy them as much as I do.

ENJOY! :banana:


*edit* Ive decided instead of only explaining how to prepare these amazing lil feller's, I think this should be the place to discuss and share everythiing udon! noodlebowl recipes/noodle making/preparation/combinations! So join the party and join the club!


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∞
I am incapable of conceiving infinity, and yet I do not accept finity.
- Simone de Beauvoir -

Edited by snoot (04/14/10 03:51 PM)

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Re: udon noodle tek [Re: snoot]
    #11081115 -

that recipe yields roughly a pound of cooked product. :boobs:

_________






:fireworship: hand crafted udon's & wild woodear mushrooms :fireworship:


Basically when I use woodear I dehydrate them usually then I'll break them up and crumble them up, but when theya re fresh I typically leave them whole like that. This dish was pretty simple and delicious, I made a broth simply by swetting a few chili padi's basically jst some thai chili's some very thinly sliced onions on a biased, very thin so a couple seconds in some oil and they almost dissolve, minced garlic/ginger, finely ground smoked white pepper, a splash of fish sauce and lime juice, a splash of rice wine vinegar then added my woodear, these dont require much cooking, if they are fresh they are almost perfect to finish the dish with, dry they will need to be reconstituted and cooked a bit. I then taste what I'm building and make some minute adjustments, generally I dont use any salt while working with fish sauces and other kinds of sauces as they are salty enough as is, its important to taste after using such products then go from there. uDon's go in there next, bring to a boil then kill the heat, let it sit for a few minutes; finish with just a pinch of sea salt, a bit of ripped parsley/cilantro/scallion greens. Thats that, very simple and very delicious. :mypleasure:

Edited by snoot (09/18/09 02:31 AM)

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Re: udon noodle tek [Re: snoot]
    #11081196 -

nice one.. hahhaa, lately ive been making my own dough for pizzas, same type of deal... i think :thumbup:

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Re: udon noodle tek [Re: UziSuicide]
    #11081535 -

I'll keep posting udon noodle bowl recipes in this thread, if anyone else has any to share by all means.


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∞
I am incapable of conceiving infinity, and yet I do not accept finity.
- Simone de Beauvoir -

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Re: udon noodle tek [Re: snoot]
    #11081966 -

Omg man very nice, reminds me the homemade pasta I made- one egg + 100gr flour = 1 person meal =]
looks delicious :thumbup: 5 :mushroom2: 4 U.


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What is a mind, if not something to be messed with? What is consciousness, if not a state to be altered?

~I Feel
:mushroom2:
at Home~

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Re: udon noodle tek [Re: dstark]
    #11082484 -

yeah pasta and noodle are different pasta's a bit different in preparation, noodles are fairly simple, well most are fairly simple, rice noodles and Pho noodles are bit more xomplec.


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∞
I am incapable of conceiving infinity, and yet I do not accept finity.
- Simone de Beauvoir -

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Re: udon noodle tek [Re: snoot]
    #11084031 -

I bet it is :wink:
Never tasted udon thoght...


--------------------
What is a mind, if not something to be messed with? What is consciousness, if not a state to be altered?

~I Feel
:mushroom2:
at Home~

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Re: udon noodle tek [Re: dstark]
    #11088835 -

dstark said:
I bet it is :wink:
Never tasted udon thoght...




wwhaaaa, thats like never tasting a pair of lips!, I just showed you how now indulge!


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∞
I am incapable of conceiving infinity, and yet I do not accept finity.
- Simone de Beauvoir -

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Re: udon noodle tek [Re: snoot]
    #11163848 -

udon's in some honey curry ganja broth

fairly simple and delicious no pics just made this in the middle of the night.

start by taking some chili oil I make mine in bulk bout a liter at a time, using various chili peppers, thyme stems, garlic, ginger root,fresh tumeric,fresh bay.  judging on how you want it to taste, you can add various things but thats in another post.Any start with a generous splash of that, a slice of butter, sliced garlic, minced onion/scallions, finely sliced dried thai chili's, finely sliced cilantro, finely sliced lemongrass, fresh thyme, get that all in the oil, add roughly 1/4c finely minced sativa buds, bring that up to eat, you may need to add more oil, you dont want to coat the ingrediants you want to make a paste basically. This is making your own curry paste that you buy, then I'll splash with fish sauce & oyster sauce, salt pepper to taste, splash with a lil rice wine, becarefull to adding liquids to the oil if its relaly hot itll splatter, this may happen with the herbs to but just stir em around itll be alright. Be conservative with the heat at first to as you dont want to burn the garlic or anything else so usually I'll turn it on get it hot shut it off turn it on shut it off. Or just pulling the pot away works aswell. Reduce the wine, add some beef stock, simmer, reduce, reduce alot, so it gets thick, youll then add spices of the following to taste, you may not like some so dont put as much in, curry is a style of making something delicious. Curry soups and sauces usually and traditionally require alot of reducing and simmering and lots of layering of flavors. This is how you get that complexly rich flavor. Reduce add spice, add water, Reduce add spice, repeat. You start out very light build a base, then use your dry spice to build character. I love alot of corriander/cloves/cinnemon/nutmeg/smoked paprika/tummeric/tamarind/cumin. Layer it, and layer it till your begins to take on a light burgandy, itll smell amazing and itll be an explosion on your tongue. Now I will say that making curries to me has taking ALOT of practice, lots of failures and lots of successfull goodness. This is a summary of how to make a simple delicious traditional curry soup, you can finish which thick scallion sliced on the bias, you can splash coconut milk in it, and finish with your udon. I generally finish with a generous amount of honey to balance the spice. The most important thing with making any curry is to taste it constantly, start to finish, you want to taste after addin each ingredient, learn how things develope, and how flavors accompany one another, you may smell and taste the spice or herb alone and once you add it in to all the other stuff, it takes on another character its a magical act almost, with the most amazing of finish.

Have Fun! Remember mistakes will happen. Just live and learn.

ps, dont add any salt if using fish/oyster sauces as they will act as your salt.


--------------------


∞
I am incapable of conceiving infinity, and yet I do not accept finity.
- Simone de Beauvoir -

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Re: udon noodle tek [Re: snoot]
    #11167476 -

Mmmmmmmm!! You made me drooling little bit with this write up ^^


--------------------
What is a mind, if not something to be messed with? What is consciousness, if not a state to be altered?

~I Feel
:mushroom2:
at Home~

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