Udon Noodles - Egg, Water & Kansui (Round 35)

Ingredients:

1. 400g Organic wheat flour

2. 2 eggs (120ml) + 

3. 1/2 tsp lye water 2.5ml (0.5% of flour weight) +

4. 47.5ml distilled water to total 170ml 

5. 2 tsp salt (8g) (2% of flour weight)

6. 1 tsp olive oil (4ml) (1% of flour weight, in addition to the 170ml of liquid)

7. 1 litre of boiling water for cooking each 100g of noodles

Instructions:

1. Run the mixing cycle of 3 mins each for 3 times. Dough should look small lumpy and compact like rice grains. Not too hard, not too small.

2. Rest for 20 mins.

3. Mix 1 cycle and extrude straight with udon disc. 

4. Bring to boil a pot of water. 

5. Cook for 3 mins, drain and serve as dry noodles or in soup (or 3 minutes after the noodles are added in and started re-boiling).

Additional Information:

Make this on 19 December 2024. Chewy perfect. Didn't turn soggy in soup. J Loved it :-) I know udon noodles doesn't contain egg, but I like mine nutritious for the children. It still tastes as chewy as the traditional udon :-)

Technical Footnotes for my own record only:

2 eggs (120ml) + 

1/2 tsp lye water 2.5ml (0.5% of flour) + 50ml distilled water to 170ml (42.5% of flour weight)

This is the organic wheat flour I use from Føtex Supermarket 

In a large bowl, add 400g of wheat flour.

Add 8g of salt (approx. 2 teaspoons) and mix well.

Mix all the dry ingredients (wheat flour, wholewheat flour and salt) together and add them into the pasta maker's chamber.

Crack and mix 2 eggs (approx.120ml)

Add lye water

1/2 teaspoon (2.5ml) lye water

Add distilled water to 170ml mark (Distilled water is basically boiled water that is cooled down)

Mix well.

Add 1 teaspoon (4ml) of olive oil and mix well.

Start the mixing and slowly pour in the egg mixture (egg, lye water, distilled water and olive oil) and run the machine for 3 cycles of 3 minutes each (you will need to unplug and plug in the machine after each mixing cycle to prevent it from moving to the extrusion stage)

The mixture should look lumpy like the above. but do not be tempted to add more liquid. The mixture may look dry, but do not be tempted to add more liquid. It will be compact and hold its shape when pressed, but it doesn't stick to your hand.

Cover the openings with a plastic wrap and let it rest for 20 minutes.

After resting for 20 minutes, run another mixing cycle and extrude straight away using the udon disc. In the beginning, the noodles might fray a little as they come out, but that's ok, and it won't affect the taste.

Here they come :-)

Place them in a plastic container dust with some corn starch, especially if you wish to store it for a few days.

Close-up.

Bring to bowl a pot of water (1 litre for every 100g of noodles), add in noodles and let them cook for 3 minutes. Drain and serve. You can eat them on its own with a bit of soy sauce. You can eat them as noodle soup. You can use them for fried noodles.

You can also add soup and eat them as noodle soup :-)

19 Dec 2024: I made them into yakiudon (Japanese fried noodles) today.