My husband is a HUGE fan of Udon Noodles. But since we have been trying to eat whole wheat... store bought udons are out as they are made completely of white flour. Today I came up with a whole wheat noodle recipe to mimmick udon noodles. For being a noodle, this was oodles of fun. It was super easy, and I must say SUPER cheap! These noodles are a good replacement for udon noodles in asian recipes (today we had them with kung-pow turkey... like the chicken but make with left-over turkey). Our daughter ate the noodles with some spaghetti sauce on them and was begging for more. Next time I make chicken soup, I am going to add these in and I think they will be great!
Whole Wheat Noodles
2 1/2 c whole wheat flour
2/3c + 1/4c water
1 ts salt
1) Mix ingredients together and knead for about 5-10 minutes.
2) Smash dough flat
3) Fold over and smash flat
4) Repeat steps 2-3 about 6-10 times
5) Put in a zip lock bag and let dough sit for atleast 1 hour
6) Roll out to 1/8 inch thick
7) Slice into thin strips
8) Boil for about 15-20 minutes or until done. To check if they are done, grab out a noodle and cut it in half. Look at the center of the noodle and see if it is done or not. Should not look like lots of raw flour in the center. For al dente noodles, leave a tiny bit of uncooked area in the center.
Serve however you like. With your favorite sauce or top with asian food such as teriyaki chicken.
For noodles in soup, place raw noodles directly into the soup and let them cook in the soup broth.