Wandercooks · by Wandercooks★ 5.0 (9)
Homemade Udon Noodles
NUTRITION · PER SERVING45M COOK
CAL 19%·PRO 22%
CARBS 81G85% OF CAL
3G FIBER0G SUGAR78G OTHER
FAT 1G4% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh Japanese udon noodles made from scratch with just flour, water, salt, and cornstarch. Silky and chewy, a base for soups and noodle bowls.
componentjapanese🍲 stockpotdairy freeveganvegetarian
View the full recipe on Wandercooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 400 g plain flour / all purpose flour (14.10 oz, bread flour works even better!)
- 200 ml water (6.76 fl oz, iced or cold (2 tbsp reserved for later))
- 1 tbsp salt
- cornstarch / cornflour
At a glance
PER SERVING · TIME 45M
CAL 19%·PRO 22%
CARBS 81G85% OF CAL
3G FIBER0G SUGAR78G OTHER
FAT 1G4% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 1747mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 136mg
- Calcium
- 25mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1747MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.