Udon stir fry

Recipe

Udon noodles from scratch

5 dl of all-purpose flour
1,75 dl of corn starch
3 tsp of salt
1,4 dl of warm water

Add the water and salt to a saucepan and gently heat until it comes to a simmer, stirring until the salt is completely dissolved. Remove from the heat. In a separate bowl, combine the cornstarch and flour. Gradually add the warm salt water to the dry ingredients, mixing and kneading until a dough ball forms. If the dough feels too dry, add a tablespoon or two of warm water as needed. The dough should be slightly dry and doesn’t need to be perfectly smooth.

Place the dough ball into a plastic bag and refrigerate it for about an hour.

After chilling, remove the dough from the fridge and knead it into a flat sheet about 1 cm thick. Traditionally, this is done by placing the dough in a plastic bag, wrapping it loosely in a kitchen towel, and pressing it down on the floor with your feet. Alternatively, you can knead it by hand. Knead or press the dough for around three minutes, then fold it in half twice. Knead or press again for another three minutes.

Let the dough rest at room temperature for an hour.

Once rested, divide the dough into four equal pieces. Dust your work surface generously with a mixture of cornstarch and flour. Take one piece of dough and pass it through your pasta machine on the “0” setting. Fold it in half, dust with cornstarch, and roll it through again. Gradually increase the setting to “3,” rolling the dough through each setting. Setting “3” gives the ideal thickness for udon noodles, especially when using the Bigoli pasta attachment. Repeat this process with the remaining dough pieces. Once all the sheets are rolled out, pass them through the Bigoli pasta attachment to cut thick udon noodles. Toss the noodles in cornstarch to prevent sticking.

To cook, bring a large pot of water to a boil. Add the fresh udon noodles and cook for about three minutes. Fresh noodles cook quickly, so add them directly to your sauce or broth right after boiling to avoid drying out or sticking together.

Stir fry

1 shallot onion
3 cloves of garlic
200 g of broccolini
2 carrots
50 g of sugar pea
1 chili
180g of shrimp
Koriander
Thai basil
Spring onion
Peanuts
Udon noodles

The sauce:

4 tbsp of soy sauce
1 tbsp of rice vinegar
2 tbsp of crispy chili and garlic in oil
1 tbsp of honey
1 tbsp of grated ginger

We prepared the stir fry in a steel pan so the first step was checking that the pan was hot enough by doing the water drop test. Once we saw the pan was hot enough, we added our oil as well as chopped garlic and onion and chili. After that had fried for some time, we added our roughly chopped veggies and let that cook for some time. Once the veggies become a bit softer, you can add half of the sauce. Mix that in and add you cooked udon noodles. Add the rest of the sauce and mix carefully, to not break the noodles. Add the chopped coriander, thai basil, fresh chili, crushed peanuts.

Enjoy immediately!