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Bright Yellow Turmeric Udon Noodles Recipe

Bright Yellow Turmeric Udon Noodles Recipe
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Serving : 5
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Prepare the ingredients before making Bright Yellow Turmeric Udon Noodles in your home. Then, follow these steps below to serve Bright Yellow Turmeric Udon Noodles for your family or friends.

Ingredients: Bright Yellow Turmeric Udon Noodles

  • 400 grams All-purpose flour
  • 20 grams Salt
  • 180 ml Water
  • 5 grams Turmeric
  • Equipment and tools
  • 1 large wooden board (kneading board)
  • 1 Long round wooden pole (rolling pin)
  • 1 pair Plastic gloves
  • 2 Plastic bag
  • 2 Garbage bag
  • 1 Katakuriko (for dusting)

How to Make Bright Yellow Turmeric Udon Noodles

If you have prepared the ingredients needed, now time to start cooking. There are 27 steps you must follow to make Bright Yellow Turmeric Udon Noodles in your home by yourself.

    Step 1
  • Mix the flour and turmeric together. Dissolve the salt in water to prepare a 10% salt water.
  • Step 2
  • Add the salt water to the flour little by little, cutting it in using a wooden spatula.
  • Step 3
  • When the mixture looks like coarse crumbs, it's done.
  • Step 4
  • Put on plastic gloves and knead and press the dough together into a ball. Keep kneading and pressing down hard on it.
  • Step 5
  • This is how it looks when it comes together. The dough ball may have lots of cracks on the surface at this stage, but as long as it's all together it's fine.
  • Step 6
  • Put the dough ball in a plastic bag and close the bag up. Leave to rest at room temperature for 30 to 1 hour (1st rest time).
  • Step 7
  • Transfer the rested dough to a garbage bag, and step on it while putting your weight into it. Garbage bags rip easily so I recommend using a double layer.
  • Step 8
  • Fold the flattened out dough and step on it again. Repeat this for a total of about 6 times.
  • Step 9
  • Finally, fold the flattened out dough into a round ball again (It doesn't have to be perfectly round).
  • Step 10
  • Transfer the dough to a plastic bag, and leave to rest for another 1-2 hours (2nd rest time). Or, rest it in the refrigerator for 24 hours.
  • Step 11
  • While the dough rests for a 2nd time, make the board, rolling pin and dusting flour ready.
  • Step 12
  • Step on the rested dough ball lightly to flatten it and make it easier to roll out.
  • Step 13
  • Dust the kneading board with flour and put the flattened dough ball on it. Dust the dough too.
  • Step 14
  • Roll the dough out a bit with the rolling pin.
  • Step 15
  • Roll the dough onto the rolling pin, and press and roll with both hands as if you were rolling out clay from the middle to the edges.
  • Step 16
  • Change the direction of the dough, roll it on the rolling pin again and roll out.
  • Step 17
  • The dough will get thinner and bigger.
  • Step 18
  • When it's about as thick as your ear lobe, dust the surface with flour.
  • Step 19
  • Fold the dough 4 to 6 times so that it's easier to cut.
  • Step 20
  • Here is how it looks folded 6 times.
  • Step 21
  • Dust a cutting board and a knife with plenty of flour, and cut the dough evenly.
  • Step 22
  • Grab the ends of the noodles and pick them up and then put them done again. Repeat this to coat the noodles with flour.
  • Step 23
  • Here is how a hank of noodles looks before boiling.
  • Step 24
  • Boil the noodles in plenty of hot water for 8-10 minutes. (The cooking time varies depending on how thick the dough and noodles are. For rather thick noodles, it takes 12-15 minutes.)
  • Step 25
  • When the noodles are cooked, drain them into a colander and cool and rinse them in lots of cold water to finish Use them in your favorite udon dishes.
  • Step 26
  • These noodles are perfect in curry udon.
  • Step 27
  • Divide up any noodles you won't be eating right away into individual portions (120-150 g), wrap with plastic wrap and freeze. The noodles will keep fine for about a month.
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