I LOVE UDON!
You do the math: a snowy, chilly evening. Yes, it's May in Colorado. I have left-over chicken. The carcass and bones became stock. I have flour, water and salt. I love Udon. That all adds up to:
CHICKEN UDON SOUP
Yield; 4 Servings
4 cups chicken stock
1/4 cup soy sauce
1 tablespoon sesame oil (not toasted)
1 tablespoon chili garlic sauce
Meat of 2 chicken breasts, shredded
Udon noodles, recipe below
Toasted sesame oil, a drizzle
- Heat the stock
- Add the soy sauce, sesame oil, garlic sauce.
- Add the chicken.
- Bring to a simmer.
- Add the noodles
- Cut until softened
- "Plate the soup up" into large bowls
- Garnish with scallions and a drizzle of sesame oil
1 1/4 cups water
1 tablespoon plus 1 teaspoon kosher salt
2 1/2cups bread flour (a higher protein content, creating a great texture)
1 1/4 cups all purpose flour
- Bring the water to a simmer. Add the salt and stir to dissolve.
- Allow the water to cool to warm (above body temperature)
- While the water is cooling, blend the two flours.
- Add the warm, salty water to the flour mixture and mix with your hands to combine in the bowl.
- Move the dough to the counter and knead until smooth. It will be pretty stiff dough, but will get to a smooth texture.
- Now the fun part. Take the dough and place in a heavy plastic zip lock bag. Seal the bag but leave and inch open so air can release.
- Put the bag on the floor and using your feet (bare feet) walk on the dough using your heels and the balls of your feet to flatten the dough.
- Pick up the dough, remove from the bag and fold it in half, and then half again.
- Back in the bag, back on the floor. Walk on it again.
- Pick it up. Remove from the bag. Fold it again.
- Repeat 2 or 3 more times.
- Allow the dough to rest in the bag, at room temperature for a few hours.
- Sometimes I roll and cut the noodles by hand.
- Sometimes I use my pasta roller and cutter. Roll the dough just to number 2 setting on the roller. Cut with a fettuccini cutter.
I will often cook the Udon in simmering water and then stir fry with vegetables and a drizzle of sesame oil. Then top with sesame seeds.