乌冬面 Udon

在家里做乌冬面的好处，除了成本更便宜以外，口感也更好吃！而且比起其他面条，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！

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
• 防沾的粉（普通面粉/玉米淀粉）

料理步骤

1. 把所有的干材料混合均匀
2. 加入热水，搅和搅和
3. 再加入常温水，搅成絮状
4. 搓成面团
5. 用保鲜膜保湿，醒面30分钟
6. 用擀面杖把面团擀成薄片
7. 卷起来，再压扁
8. 再从另一个方向卷起来
9. 做好保湿，再醒面30分钟
10. 再擀成薄片
11. 折成整齐的方块状
12. 松弛最后的30分钟
13. 擀成3mm左右的厚度，
14. 撒上粉，把面片折起来，
15. 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~

Print Recipe

Making udon noodles at home isn’t just cheaper—it also tastes better! And compared to other noodles, udon is naturally thick in size, so rolling out the dough and cutting it into noodles are just so easy and can be done in minutes!

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

1. Mix all the dry ingredients.
2. Add hot water and stir well.
3. Add room‑temperature water and mix until shaggy crumbs form.
4. Knead into a dough.
5. Wrap with plastic wrap to keep moist, let rest for 30 minutes.
6. Roll the dough into a thin sheet with a rolling pin.
7. Roll it up, then flatten.
8. Roll again from the other direction.
9. Cover to keep moist, rest another 30 minutes.
10. Roll into a thin sheet again.
11. Fold neatly into a square block.
12. Relax the dough for a final 30 minutes.
13. Roll to about 3mm thickness.
14. Dust with flour, fold the sheet.
15. Cut into noodles, then dust with extra flour to prevent sticking.

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

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