Homemade Udon Noodles

This recipe for homemade udon noodles shows you how to make thick, chewy Japanese noodles from scratch using just a handful of pantry staples, including wheat flour, water, salt, and potato- or cornstarch. Udon’s appeal lies in its texture: soft yet springy noodles with a mild flavor that happily soak up light, savory broths, glossy sauces, and stir-fry seasonings.

Making homemade udon noodles is far more approachable than it sounds, and the payoff is real—fresh noodles with a bounce you can’t get from a package. Slip them into soup, toss them in a hot pan, or serve them cold with a simple dipping sauce.

How to use homemade udon noodles

Use your fresh udon noodles in classic Japanese recipes like kake udon (a brothy, dashi-based udon noodle soup) or yaki udon (a stir-fried udon dish with ground pork and a mirin-soy sauce). Don’t be afraid to put your own spin on it, like in this bouncy, meatless twist on Italian carbonara, plop them into a buttery tomato-soy broth scented with star anise and cinnamon sticks, or toss with store-bought tomatillo salsa and hoisin (yes, really!). More recipes with udon noodles, right this way →

Tips and FAQs for homemade udon

How is udon different from other Japanese noodles?
There are many noodles in the Japanese culinary canon, but udon, ramen, and soba are the three most common in American home kitchens. Udon noodles are thicker and softer than springier ramen noodles, which use kansui (alkaline water) to enhance their bright yellow color and texture. Soba noodles, which can be made entirely from buckwheat or a blend of buckwheat and other flours, have a firmer, nuttier bite. As for homemade udon compared to packaged refrigerated versions, you’ll find the fresher version has a more delightful chew (known as koshi in Japanese), while store-bought udon tends to have a softer texture.
Is making udon noodles hard?
Not at all. In fact, this udon noodle recipe uses simple techniques and minimal equipment, making it approachable for home cooks (though we do recommend using a digital scale). Namiko Hirasawa Chen, creator of Just One Cookbook, a boundless resource for Japanese home cooking, relies on the traditional technique of stepping on the firm udon dough (yes, with her foot) to quickly and efficiently work the gluten and knead the wheat-flour dough. Bare or socked feet are best so you can feel every delightful squish. (Don’t shudder, a plastic bag protects the dough ball.)
Why do you rinse udon noodles after boiling?
Rinsing does two things. (1) It washes off the excess starch, and (2) shocks the cooked noodles after their hot water bath, snapping them into bouncy glory.
Why are my udon noodles tough?
It’s vital to let the dough rest after kneading, giving it time to fully hydrate. This also allows the gluten time to relax, making the dough easier to roll and cut. Not letting it rest long enough is the most likely culprit for tough noodles. The second most likely answer is that you’ve added too much flour, which is why we strongly encourage using a kitchen scale.
How do you store homemade udon?
Store uncooked noodles (well-dusted with potato- or cornstarch) in the fridge up to 1 day. Store cooked noodles in the refrigerator up to 3 days or freeze for up to 3 months; reheat briefly in boiling water (don’t thaw if frozen).