Udon noodles are thick, chewy Japanese wheat noodles typically served in a savory broth. This gluten-free version uses a blend of rice flour and tapioca starch to recreate that satisfyingly soft, bouncy texture, so you can enjoy a bowl of udon even if you avoid gluten. The key is a hot water roux, which gives the dough its signature chew.
Ingredients
- 1 ½ cups (210 g) sweet rice flour (mochiko), plus more for dusting
- ½ cup (60 g) tapioca starch
- 1 teaspoon (5 g) salt
- ¾ cup (180 ml) boiling water
- 2 teaspoons (10 ml) neutral oil (like avocado or canola), for the dough
- Extra rice flour for rolling
Instructions
- In a large bowl, whisk together the sweet rice flour, tapioca starch, and salt.
- Pour the boiling water over the dry ingredients. Stir with a wooden spoon or spatula until a shaggy dough forms. It will be very hot, so let it rest for 2 minutes.
- Add the oil, then knead the dough with your hands until it comes together into a smooth, slightly sticky ball. If it is too dry, add a teaspoon of warm water at a time; if too sticky, dust with a little sweet rice flour.
- Turn the dough onto a surface dusted with sweet rice flour. Knead for about 5 minutes until it is elastic and no longer cracks when pressed. The dough should be soft but hold its shape.
- Divide the dough into 4 equal portions. Roll each portion into a log about 1 inch (2.5 cm) thick.
- Cut each log into 1-inch (2.5 cm) pieces. Dust the pieces lightly with rice flour to prevent sticking.
- To form the noodles: take one piece and roll it between your palms into a thin rope about 6 inches (15 cm) long and ¼ inch (6 mm) thick. Repeat with all pieces. Keep the rolled noodles covered with a damp cloth so they don’t dry out.
- Bring a large pot of water to a rolling boil. Add the noodles in batches, stirring gently so they don’t stick. Cook for 2–3 minutes; they will float to the surface when done. The noodles should be tender but still chewy.
- Drain immediately and rinse under cold water to stop the cooking and remove excess starch. Use in your favorite broth or stir-fry.
Tips
- Use sweet rice flour (also called glutinous rice flour or mochiko) – it is essential for the chewy texture. Regular rice flour will make the noodles crumbly.
- Boiling water is key: The hot water gelatinizes the starches, which makes the dough pliable and prevents the noodles from breaking apart. Do not use warm water.
- Keep the dough moist: Cover the dough and rolled noodles with a damp towel while you work. Gluten-free dough dries out quickly and becomes brittle.
- Make ahead: You can roll and cut the noodles, then freeze them on a baking sheet in a single layer. Once frozen, transfer to a zip-top bag and cook from frozen, adding 1 minute to the cooking time.
Serving Suggestions
Serve these noodles in a hot dashi-based broth with sliced green onions, a soft-boiled egg, and nori. They also work well in a stir-fry with vegetables and a gluten-free soy sauce (tamari) or in a cold sesame sauce. Because they are slightly more delicate than wheat udon, handle them gently when tossing.
Variations
- Add spinach: Blend 2 cups (60 g) of blanched, squeezed-dry spinach into the dough for green noodles.
- Curry udon: Stir 1 teaspoon of curry powder into the flour mixture for a spiced flavor.
- Sun-dried tomato: Add 1 tablespoon of sun-dried tomato paste with the water for a tangy twist.
Storage and Reheating
Cooked udon noodles will keep in the refrigerator in an airtight container for up to 3 days. To reheat, drop them into boiling water for 30 seconds, then drain. Alternatively, stir-fry them directly in a hot pan with a little oil. For uncooked noodles, freeze as described in the tips and use within 1 month for best texture.
Frequently Asked Questions
Can I use all-purpose gluten-free flour instead of rice flour? You can, but the texture will be different – likely more cakey and less chewy. A blend with xanthan gum may work, but the sweet rice flour and tapioca combination is the closest to traditional udon.
Why did my noodles fall apart in the water? This usually happens if the dough was too dry or not kneaded enough. Make sure you add enough boiling water to form a smooth, tacky dough, and knead until it is stretchy. Also, handle the noodles gently when boiling.
Can I make the dough in a food processor? Yes, you can pulse the dry ingredients, then add the boiling water and oil, and process until a ball forms. Let it cool slightly before kneading by hand.
Is sweet rice flour the same as regular rice flour? No. Sweet rice flour is made from glutinous (sticky) rice and has a higher starch content, which gives the chewy texture. Regular rice flour will make a crumbly dough.
How do I know when the noodles are cooked? They will float to the surface and look slightly translucent. Taste one – it should be tender with a slight bite, not gummy. Overcooking will make them mushy.
Can I use these noodles in a cold salad? Absolutely. After cooking and rinsing, toss them with a little sesame oil to prevent sticking, then chill and add your favorite dressing.
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