乌冬面 Udon
如果你已经关注我很久了，大概很清楚我很喜欢在家里做面食。但论所有可以在家里做的面条当中，那个最不费力，那当然非乌冬面莫属，因为比起其他面条，乌冬面本来就粗粗的，擀面和切成面条都可以超级快速就完成了~ 而且除了成本更便宜以外，口感其实也更好吃哦！
我还有个菠菜乌冬的食谱，有兴趣的话可以点击这个这里查看我的文章哦~
为什么你会喜欢这自制的乌冬？
就像简介里所说的，这个食谱其实非常好操作，并不需要任何器材，而且过程中大部分时间都是非主动的，让面团醒面的时间占多数。只需要简单的工具，比如擀面的擀面杖和一般的刀子，就可以切出面条，完全不费力，也无需面条切割机。
其次就是口感有点区别，市售的乌冬较有嚼劲，而这食谱做出来的面条更多是爽滑，虽然也有嚼劲但断口性也非常好，我个人觉得吃起来更加顺口，也感觉比较好消化呢~ 其实乌冬在日本有非常多的粗细大小，所以自己做的话，还可以按照自己喜欢的宽度来擀面和切面哦！
还有还有~ 我相信不止是我而已吧！市售那乌冬这么大一块，还不能分成小份（别说切成两半，这属于犯规），每次煮都吃不完，实在太浪费~ 而我做的便是为我自己量身定制的分量，拿捏得妥妥当当！哈！
所需要的食材
1-2人份：
- 20g 木薯粉
- 80g 中筋面粉
- 2g 盐
- 30g 热水
- 15g 常温水
- 防沾的手粉（普通面粉/玉米淀粉）
料理步骤
- 把所有的干材料混合均匀
- 加入热水，搅和搅和
- 再加入常温水，搅成絮状
- 搓成面团
- 用保鲜膜保湿，醒面30分钟
- 用擀面杖把面团擀成薄片
- 卷起来，再压扁
- 再从另一个方向卷起来
- 做好保湿，再醒面30分钟
- 再擀成薄片
- 折成整齐的方块状
- 松弛最后的30分钟
- 擀成3mm左右的厚度，
- 撒上粉，把面片折起来，
- 切成面条，再撒多点粉防止沾粘
阿琴小贴士
- 煮面的时候，面条一下锅，千万别急着搅拌，等水回滚了，在搅拌面条，以防断裂~
- 可做多点，把未煮过的面条分装冷冻，确保撒上足够的粉防止沾粘~
~ 视频教程~
食材 Ingredients
步骤 Method
- 把所有的干材料混合均匀
- 加入热水，搅和搅和
- 再加入常温水，搅成絮状
- 搓成面团
- 用保鲜膜保湿，醒面30分钟
- 用擀面杖把面团擀成薄片
- 卷起来，再压扁
- 再从另一个方向卷起来
- 做好保湿，再醒面30分钟
- 再擀成薄片
- 折成整齐的方块状
- 松弛最后的30分钟
- 擀成3mm左右的厚度，
- 撒上粉，把面片折起来，
- 切成面条，再撒多点粉防止沾粘
小贴士 Tips
If you’ve been following me for a while, you probably know how much I love making noodles at home. But among all the types of noodles you can make from scratch, the easiest one definitely has to be udon. Since udon is naturally thick, rolling and cutting it into strands is super quick and effortless. And beyond being more budget‑friendly, the texture is actually even tastier!
I’ve got a recipe of Spinach Udon as well, check this out here if you think you might want to try it!
Why would you love these homemade noodles?
As I mentioned earlier, this recipe is wonderfully simple—you don’t need any special equipment, and most of the process is hands‑off while the dough rests. With just a rolling pin and a regular kitchen knife, you can cut the noodles easily, no pasta machine required.
The texture is also a little different from store‑bought udon. Commercial udon tends to be very chewy, while this homemade version is silky and smooth, with just enough bite but a clean break. Personally, I find it easier to eat and even more digestible. And since udon in Japan comes in many thicknesses, making it yourself means you can roll and cut the noodles to your preferred width.
And one more thing—tell me I’m not the only one! Store‑bought udon always comes in huge blocks that can’t be portioned out (do not tell me you are cutting them in half, that’s cheating XD). I never finish a whole pack, which feels so wasteful. My homemade udon, on the other hand, is perfectly tailored to my appetite—just the right amount, every time.
All you need
1-2 portions：
- 20g Tapioca starch
- 80g All purpose flour
- 2g Salt
- 30g Hot water
- 15g Room temp water
- Extra flour for dusting (all purpose flour/corn starch)
Steps of making
- Mix all the dry ingredients in a bowl, and with a pair of chopsticks.
- Add hot water and stir quickly to make sure the heat is distributed evenly.
- Add room‑temperature water and mix until shaggy crumbs form.
- Knead the pieces into a dough.
- Wrap with plastic wrap to keep moist, let rest for 30 minutes on the counter top.
- Roll the dough into a thin sheet with a rolling pin.
- Roll it up, then flatten with your palm.
- Roll again from the other direction (like shown in the video).
- Cover the dough with cling wrap again to keep it from drying out, rest another 30 minutes.
- Now roll the dough into a thin sheet again.
- Then fold neatly into a square block.
- And do the final resting for the dough for another 30 minutes.
- When time’s up, roll the dough to about 3mm thickness, apply flour on the dough and your rolling pin to prevent sticky.
- Dust with a good amount of flour, fold the sheet to get it ready for cutting.
- Cut the dough into noodles, into a 2mm-3mm strands or according to your desire thickness.
- Then dust with extra flour again to prevent sticking.
- And it’s done!
Cheen’s little tips
- When cooking noodles, don’t rush to stir them right after dropping them into the pot. Wait until the water boils again, then only stir it — to prevent the noodles from breaking.
- You can also make extra: portion out the raw noodles and freeze them, in bags or containers. Just be sure to dust them generously with flour to keep them from sticking together.
~ Video Tutorial ~
Printable Full Recipe
食材 Ingredients
步骤 Method
- Mix all the dry ingredients in a bowl, and with a pair of chopsticks.
- Add hot water and stir quickly to make sure the heat is distributed evenly.
- Add room‑temperature water and mix until shaggy crumbs form.
- Knead the pieces into a dough.
- Wrap with plastic wrap to keep moist, let rest for 30 minutes on the counter top.
- Roll the dough into a thin sheet with a rolling pin.
- Roll it up, then flatten with your palm.
- Roll again from the other direction (like shown in the video).
- Cover the dough with cling wrap again to keep it from drying out, rest another 30 minutes.
- Now roll the dough into a thin sheet again.
- Then fold neatly into a square block.
- And do the final resting for the dough for another 30 minutes.
- When time’s up, roll the dough to about 3mm thickness, apply flour on the dough and your rolling pin to prevent sticky.
- Dust with a good amount of flour, fold the sheet to get it ready for cutting.
- Cut the dough into noodles, into a 2mm-3mm strands or according to your desire thickness.
- Then dust with extra flour again to prevent sticking.
- And it's done!
小贴士 Tips
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