Thursday, February 2, 2017

Fried Udon Noodles with Sesame Seeds


I have been making homemade noodles for a long time. They taste better. Our family enjoys the process of working with the dough. My kids think its cool to get their hands in the dough. Homemade noodles are a bit time consuming because you do have to prepare the dough a few hours before dinner. This allows the dough to rest. 

This is a list of some of the homemade pasta recipes on the blog:


Yep. We like our pasta and I make a lot of it for my family.

A friend of mine posted about this new cookbook by Morimoto that introduced Japanese cooking to the home cook. I love Japanese food and had to have this book. It's beautiful. I bought the book not knowing what to expect because I have other Japanese cook books that are filled with ingredients that I can't easily get here in Newport.  Not this book. He sticks with easy to find ingredients and basic recipes. I really enjoyed the photography, the easy recipes, and his story that he shared in the beginning of the book of his training and early family life. Oh, by the way, this is not an ad for his book. This is just me telling you about his book and why I love it.


We usually buy Udon noodles from our local Asian market here in town. I buy them frozen.  When I saw his recipe I knew that I wanted to give this a try.  They were easy to make. The dough is three ingredients: water, flour, and salt.  The pasta dough does need to sit for an hour before you roll it out but we had plenty of time in our day so this was not a problem.

Once the dough was rolled out I used a very sharp knife to cut the noodles into long strips.  I recommend having a long straight edge knife and lots of flour. I boiled my water. These noodles are thick so they do need to boil for 12 minutes. They puffed up and came out perfect.


I heated a small amount of vegetable oil, with a dash of sesame oil, some sesame seeds, and tossed my noodles into a very hot pan. I fried the noodles for about 5 minutes and sprinkled them with soy sauce.  Served hot with our homemade GYOZAS.  Dinner was delicious this night.

In addition to serving the noodles with a splash of soy sauce, I also put a few sauces that we like to eat with our noodles on the table,  for our guest to pick and choose, like: plum sauce, sweet and spicy sauce, and tonkatsu sauce.



I do not have permission to share the full recipe on my blog as this is a personal choice to write about his cookbook and not a sponsored event, but Steamy Kitchen  has a review along with permission to share the recipe on their site.

Follow the link to get the recipe for Homemade Udon Noodles by Chef Morimoto HERE.

I do hope that you try making homemade pasta and definitely try frying the noodles up with a little bit of sesame oil and sesame seeds.  They are fat, chewy, and oh so yummy!

We ate the noodles so fast (they are best hot) that I did not have a chance to snap a picture of the finished noodle dish. I will making these again in the future and will update the post with a picture at that time.

video

Finnley likes to help in the kitchen too. This little video is her working with some flour as I was preparing the udon noodles. Apparently, her batch needed a bit of air.

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