If you have ever tasted Saimin in Hawai'i then you are familiar with udon noodles. This classic Hawai'ian soup was partially inspired by the Japanese noodle. Udon is the thickest noodle in Japanese cuisine, it is eaten hot or cold, and used in a variety of dishes. Making udon is very easy, and doesn't require exotic ingredients.
Instructions
1. Add the salt to the water and stir it until the salt is dissolved.
2. Pour the wheat flour into the bowl. Drizzle the salt water into the flour, mixing it in with your hands as you go.
3. Knead the batter to dough, about 10 minutes.
4. Wrap the dough in plastic wrap and press down on it until it forms a thin round. Set it aside for two hours.
5. Spread a handful of flour over the cutting board, and along the length of the rolling pin.
6. Unwrap the dough and place it on the floured board. Flatten it with the rolling pin until it is 1/8-inch thick.
7. Sprinkle another handful of flour over the dough, fold it into thirds, and cut it into 1/5 inch strips.
8. Boil the noodles immediately, for seven minutes.
Tags: flour over, handful flour, handful flour over, salt water
