We love how these gluten-free udon noodles combine everything we crave in a hearty meal. They’re thick chewy and perfect for soaking up savory broths or stir-fry sauces. Our version pays tribute to the classic Japanese staple but swaps out regular wheat flour for gluten-free alternatives.
We’re excited to share our tips for making these noodles at home so you can enjoy a restaurant-worthy dish without leaving your kitchen. With the right flour blend and a bit of kneading you’ll get that signature springy texture without any gluten.
Gluten Free Udon Noodles Recipe
| Prep Time | Rest Time | Cook Time | Yield |
|---|---|---|---|
| 20 minutes | 30 minutes | 10 minutes | 2 servings |
Ingredients
- 2 cups gluten-free all-purpose flour
- 2 tablespoons tapioca starch
- 1 teaspoon salt
- 1/2 teaspoon xanthan gum
- 3/4 cup warm water
Steps
- We place the gluten-free all-purpose flour in a large mixing bowl. We add tapioca starch. We sprinkle salt and xanthan gum over the flour blend.
- We whisk everything until combined. We form a well in the center. We pour warm water into the well in increments.
- We stir gently using a spatula until a dough forms. If the dough feels dry we add water one tablespoon at a time to create a firm ball.
- We transfer the dough to a surface dusted with gluten-free flour. We knead it for 5 minutes. This helps us achieve a thick and chewy consistency.
- We cover the dough with plastic wrap. We let it rest for 30 minutes so the starches hydrate.
- We roll the dough into an even layer about 1/4 inch thick. We slice it into long strips. We separate the noodles gently.
- We bring a pot of water to a rolling boil. We cook the noodles for 10 minutes or until they float and feel springy.
- We drain the noodles. We rinse them briefly under cool water to stop the cooking process. We enjoy them in our favorite broth or stir-fry sauce.
Equipment And Tools
We use a few essential items to prepare our thick and chewy Gluten Free Udon Noodles. We keep them within easy reach to streamline every step.
| Tool | Purpose |
|---|---|
| Large Mixing Bowl | We combine flours and water to form a cohesive dough |
| Wooden Spoon | We mix the dough and scrape the bowl sides |
| Kitchen Scale | We measure our flour accurately for consistent noodle texture |
| Rolling Pin | We flatten and shape the dough for our desired thickness |
| Bench Scraper | We rotate the dough and separate it into portions for easier rolling |
| Sharp Knife | We slice the dough into firm strands to form the udon shape |
| Large Pot | We boil the noodles until they develop a satisfying bite |
| Colander | We drain and rinse our noodles promptly to halt the cooking process |
| Clean Kitchen Towels | We dab the noodles and remove excess moisture before plating |
Ingredients
We use a blend of gluten-free flours to create our thick and chewy noodles. Let us gather each item for the best results.
For The Dough
- Gluten-free all-purpose flour (ensure it includes xanthan gum if possible)
- Tapioca starch
- Salt
- Xanthan gum (unless your flour blend already contains it)
- Warm water
| Ingredient | Measurement |
|---|---|
| Gluten-free all-purpose flour | 2 cups |
| Tapioca starch | ½ cup |
| Salt | 1 teaspoon |
| Xanthan gum | ½ teaspoon |
| Warm water | ¾ cup |
Optional Soup Base
- Dashi or vegetable broth for depth
- Tamari for a gluten-free soy flavor
- Miso paste for savory notes
- Green onions sliced for garnish
- Toasted nori strips for extra texture
Preparation Steps
We prepare our dough with care to achieve a thick and chewy texture. We follow these steps to transform simple ingredients into delicious gluten-free udon noodles.
Making The Dough
- Combine gluten-free all-purpose flour tapioca starch salt and xanthan gum in a large mixing bowl
- Form a small well in the center and pour in the warm water as we stir steadily with a wooden spoon
- Knead the dough by hand for about 5 minutes until it feels slightly tacky
- Wrap the dough in plastic wrap or place it in a covered container Let it rest for 15 minutes so the flours fully hydrate
Shaping The Noodles
- Dust the countertop with gluten-free flour to keep the dough from sticking
- Roll the dough into a rectangular shape about ¼ inch thick
- Lightly dust the top with flour Fold the dough like an accordion or roll it loosely
- Cut through the folded layers into ¼ inch wide strips
- Unfold the strips and shake them gently to separate
| Step | Action | Recommended Duration |
|---|---|---|
| Kneading | Work dough by hand | 5 minutes |
| Resting | Cover dough | 15 minutes |
| Rolling | Flatten dough | 2 to 3 minutes |
| Cutting | Slice folded dough | 2 to 3 minutes |
Cooking Instructions
Now that we have shaped our gluten-free udon dough we can boil and serve them in our preferred soup base or broth.
Boiling The Noodles
- Fill a large pot with water and bring it to a rolling boil.
- Separate each noodle strand so they do not clump and gently submerge them in the boiling water.
- Stir occasionally with a wooden spoon to prevent sticking.
- Cook for about 8 minutes or until the noodles are springy on the outside yet tender inside.
- Drain them in a colander. Rinse with cool water to stop the cooking process.
- Let the noodles drain thoroughly so they are not soggy.
| Noodle Thickness | Cooking Time |
|---|---|
| Thin | 5 minutes |
| Medium | 8 minutes |
| Thick | 10 to 12 minutes |
Preparing The Broth
- In a saucepan set over medium heat add 4 cups of dashi or vegetable broth.
- Stir in 2 tablespoons of tamari for enhanced gluten-free soy flavor.
- Add 1 tablespoon of miso paste toward the end to preserve its bold taste. Stir gently until fully combined.
- Taste and adjust salt or tamari to suit our preference.
- Keep the broth warm until serving. Top with sliced green onions or toasted nori for extra color and crunch.
Serving Suggestions
We love how our Gluten Free Udon Noodles take on different flavors. We often enjoy them in a savory broth or as a chilled dish for a refreshing meal. Here are a few ways we serve our noodles:
- Classic Broth Bowl
We place our freshly boiled noodles in a deep bowl. We pour hot dashi or vegetable broth over them. We add a spoonful of miso for a rich taste. We garnish with sliced green onions and toasted nori strips for brightness.
- Stir-Fry Variation
We stir-fry the cooked noodles in a hot skillet with sesame oil. We add mushrooms, shredded carrots, and a splash of tamari. We sauté until everything is coated and the veggies are tender. We top it with sesame seeds for extra crunch.
- Chilled Dipping Style
We rinse the noodles in cool water until they are silky and firm. We serve them on a plate with a small bowl of dipping sauce made from tamari and a little ginger. We pick up each strand and dip before enjoying the clean flavor.
| Topping | Amount (per serving) |
|---|---|
| Sliced green onions | 2 tablespoons |
| Toasted nori strips | 1 tablespoon |
| Soft-boiled egg | 1 each |
| Grilled mushrooms | ½ cup |
Storage And Make-Ahead Tips
Leftover gluten-free udon noodles keep their chewy texture if we store them correctly. We cool the noodles completely and transfer them to an airtight container. We refrigerate them for up to 3 days or freeze them for up to 2 months. We use the following guidelines for the best results:
| Storage Method | Maximum Duration |
|---|---|
| Airtight container in refrigerator | 3 days |
| Freezer-safe bag or container (frozen) | 2 months |
We reheat cooked noodles by submerging them in hot broth or by quickly blanching them in boiling water. We drain them thoroughly before serving. We avoid microwaving them directly because it can make gluten-free noodles gummy.
We can also make the dough in advance. We wrap the dough tightly in plastic wrap to prevent drying. We store it in the refrigerator for up to 24 hours. We let the chilled dough rest at room temperature for about 10 minutes before rolling and cutting. This approach saves time on busy days.
Conclusion
We love how these gluten free udon noodles open new possibilities for hearty Japanese comfort food. The guidelines we’ve shared show that anyone can enjoy fresh homemade noodles that suit their dietary needs. The tactile process of mixing kneading and shaping transforms basic ingredients into a satisfying meal that pairs beautifully with plenty of broths and toppings. Let’s keep exploring ways to enjoy this comforting staple. We hope you’ll discover your own twists that make these noodles uniquely yours.
Frequently Asked Questions
What makes gluten-free udon noodles special?
Gluten-free udon noodles are made without wheat flour, making them safe for those with gluten sensitivities. They still maintain the thick, chewy texture that udon is known for, thanks to a carefully chosen blend of gluten-free flours. By using ingredients like tapioca starch and xanthan gum, these noodles capture the springiness you expect from traditional udon. Plus, you can easily adapt them to taste by pairing them with different broths, sauces, or toppings, making them a flexible and delicious option for gluten-free cooking.
Which flours should I use for gluten-free udon?
A mix of gluten-free all-purpose flour and tapioca starch is ideal. The all-purpose flour offers a balanced base while tapioca starch adds elasticity and chewiness. Including a small amount of xanthan gum helps bind the dough and prevent it from breaking apart. This combination has proven reliable for making thick noodles that hold their shape during cooking. If you cannot find a certain brand, try different blends to find your favorite taste and texture, but always include a starch for that signature udon chew.
How do I get the right dough texture?
Combine the dry ingredients first, then add warm water little by little. Knead the dough gently until it feels slightly tacky but not overly sticky. Resting the dough for about 15 minutes lets the flours fully hydrate for a springy texture. If the dough is too sticky, dust it with a bit more gluten-free flour; if it’s too dry, add a little more water. Aim for a dough that’s easy to roll but still firm enough to hold its form when cut into noodles.
How should I shape the noodles?
Start by dusting your work surface with gluten-free flour so the dough doesn’t stick. Roll the dough into a rectangle about ¼-inch thick, fold it in half, and then slice it into even strips with a sharp knife. You can adjust thickness based on personal preference. The folding method lets you cut multiple layers at once for consistent noodles. If you prefer even thicker noodles, simply roll the dough slightly thicker and remember to adjust the cooking time to ensure a perfectly chewy bite.
How long should I cook gluten-free udon noodles?
Cooking time depends on thickness. Thin noodles usually take around 5 minutes, medium noodles about 8 minutes, and thick ones closer to 10 to 12 minutes. Bring a large pot of water to a rolling boil, carefully drop in the noodles, and stir occasionally to prevent clumping. Taste one to check readiness—it should be chewy yet cooked through. Drain the noodles and rinse them briefly under cool water to stop the cooking process and remove any extra starch, ensuring a clean, springy mouthfeel.
Can I use any broth for gluten-free udon?
Yes. For a classic Japanese flavor, opt for dashi and season it with tamari (a gluten-free soy sauce) and miso paste at the end. Vegetable broth also works well for a lighter taste, and you can adjust seasoning with tamari or salt to bring out the savory notes. Once you’ve selected a broth base, finish it with your favorite garnishes like sliced green onions or toasted nori. Because these noodles are mild, they’ll soak up any flavorful broth or sauce you choose.
How do I store and reheat leftovers?
Cool cooked noodles completely, then store them in an airtight container in the refrigerator for up to three days. To freeze, place them in a freezer-safe bag or container for up to two months. For reheating, it’s best to immerse them briefly in hot broth or blanch in boiling water. Avoid microwaving, which can make the noodles gummy. If you want to make the dough ahead, you can refrigerate it for up to 24 hours, then roll and cut when you’re ready to cook.