Low Carb Udon Noodles

Name: Low Carb Udon Noodles
Prep time: 3 h
Cook time: 7 min
Total time: 3 h 7 min
Yield: 2
Ingredients: 1.5 cups carbalose flour (see notes); 1/3 cup; 2-3 tbsp. cold water reserved; ¾ tsp salt; Tapioca flour (or cornstarch) for dusting

December 17, 2022 (Last Updated: May 21, 2023)

Chewy and springy, these fresh, homemade or low carb udon noodles are delish and no knead with the help of a stand mixer.

Notes for making udon noodles

When rolling dough out by hand (or pasta machine), getting the rectangular sheet size perfect each and every time is not critical. Simply make sure the long edge of the rectangle is a desirable length, and the sheet thickness is 1/8th inch.

The elastic, springy-ness of the dough makes these noodles chewy and scrumptious! Kneading, via a stand mixer or manually, aids gluten formation. Longer kneading causes the gluten strands to strengthen, contributing to a chewier noodle.

Hand kneading, as well as foot kneading – the more traditional route, is very possible. However, using a stand mixer makes life a lot easier.

Type of flour to use: Any gluten-containing flour or mixture of gluten-based flours, such as all-purpose flour, bread flour, wheat flour or Carbalose flour (a low carb flour).

How to store fresh noodles

To store udon noodles, dust strands off with starch to prevent sticking. Twist strands around in a circular fashion and refrigerate them for one day in an airtight container or bag. To freeze them, store in an airtight container or freezer-safe plastic bag [1]. An extra step I take: The next day, transfer noodles to another bag/container to rid them of freezer-burn icicles.

Print Recipe

Low Carb Udon Noodles

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By Kimberly – Serves: 2

Prep Time: 3 hours – Cooking Time: 7 minutes – Total Time: 3 hours 7 minutes

Chewy and springy, these fresh, homemade udon noodles are delish and no knead with the help of a stand mixer.

Ingredients

1.5 cups carbalose flour (see notes)
1/3 cup
2-3 tbsp. cold water reserved
¾ tsp salt
Tapioca flour (or cornstarch) for dusting

Instructions

Place ingredients into the bowl of an electric stand mixer fitted with a dough hook attachment. Mix on low speed (level 2) for 20-25 minutes, scraping down the sides if necessary. Add a tablespoon of reserved water at a time, until all flour is assimilated and dough is as soft as an earlobe.

Wrap dough in plastic wrap. Allow to rest for 2-3 hours in a warm place to reduce elasticity for rolling later.

Unwrap dough and cut into 2 equal pieces. Keep unused dough pieces wrapped in plastic wrap.

Method 1. Working with one dough piece at a time, roll dough out into a 1/8th inch thick rectangle. Dust dough sheet off with flour to prevent sticking. Fold dough in half so the short ends meet. Using a sharp knife, cut dough into thin 1/8th inch strips. Dust noodles off with tapioca starch (or cornstarch) and cover with plastic wrap. Repeat for remaining dough pieces.

Method 2. Working with one dough piece at a time, roll dough out into a 1/8th inch thick rectangle. Using a sharp knife, cut dough into thin 1/8th inch strips. Dust noodles off with tapioca starch (or cornstarch) and cover with plastic wrap. Repeat for remaining dough pieces.

To cook, bring water to a boil. Drop noodles into the water, stirring them to prevent clumping. Cook for 10-15 minutes on medium-high heat. Drain and rinse with cold water.

Notes

Any gluten-containing flour or mixture of gluten-based flours are fine to use, such as as all-purpose flour, bread flour, wheat flour or carbalose flour (a low carb flour).