Learn the process of how to make gluten-free udon noodles at home and you'll be amazed at the variety of Asian dishes you can make. These noodles are a fantastic base for various recipes, from appetizers to mains.
If you love Asian food as much as our family does, you need to try these Gluten-Free Egg Noodles or this tasty Gluten-Free Ramen. We love an easy Gluten-Free Pad Thai. You can easily replicate this fakeaway at home or this mouthwatering Gluten-Free Chicken Noodle Soup, which is the perfect comfort food for those days you do not feel so well.
If you are keen to make more recipes from scratch, this Easy, Homemade, Gluten-Free Pasta Recipe with no pasta machine needed is a must, too!
Why not master gluten-free cooking with many gluten-free courses on Udemy? They have a variety to choose from.
Gluten-Free Udon Noodles Recipe
There's something incredibly satisfying about making your noodles from scratch, and these homemade Gluten-Free Udon Noodles are no exception. I remember my first attempt at making them. I was amazed at how simple yet rewarding the process was.
This perfect recipe uses a blend of gluten-free flours and xanthan gum to mimic the distinctive chewy texture of traditional udon. The trick is to get the correct texture.
I love serving these with a rich, savory broth or a simple dash of tamari and some green onions. They're a hit in my family, and even my friends who aren't following a gluten-free diet ask for seconds.
Whether simmering them in a hot broth for udon noodle soup or stir-frying them with your favorite veggies like carrots or adding tofu, these noodles are super versatile, and we love that we can have a variety of Asian dishes with them.
Why You’re Going to Love These Gluten-Free Udon Noodles
Chewy Texture - Just like traditional udon, these noodles have the perfect chewy bite.
Versatile - It is perfect for soups, stir-fries (add your favorite vegetables), or cold salads. Add shrimp, beef, or pork with your favorite sauce. It has opened our meals to so many Asian dishes to our meal rotation.
Fresh - There's nothing quite like the taste of fresh homemade noodles. I love watching my family enjoy my homemade efforts.
Ingredients in Gluten-Free Udon Noodles
Rice Flour - This flour forms the base of the noodles. It forms the structure and texture of the noodles.
Tapioca Flour - Adds a chewy and slightly stretchy quality to the noodles, mimicking the classic udon texture.
Salt - This adds to the flavor of the noodles and affects the texture of the dough.
Water - Hydrates the flour, enabling the dough to come together. Bear in mind that the amount of water can affect the dough's consistency and the final texture of the noodles.
Oil (for boiling) - Added to the cooking water to prevent the noodles from sticking together and make the noodles have a smoother texture.
Equipment Needed for This Gluten-Free Udon Noodles
Small Wok or Saucepan - This pan cooks the initial rice flour and water mixture to form the dough.
Piping Bag with Small Round Tip - This shapes the noodles. This helps to make them uniform in size and shape. You can use a noodle maker if you have one.
Heavy Bottomed Pot - We use this for boiling the noodles, ensuring even heat distribution and preventing sticking.
Whisk or Wooden Spoon - Used for stirring and combining the ingredients effectively, ensuring a smooth, well-integrated dough.
Colander - Used for draining the noodles after boiling. It is useful when transferring them to an ice bath.
If you have any questions about making Gluten-Free Udon Noodles, please leave a comment, and we will get back to you as soon as possible.
How to Make Gluten-Free Udon Noodles
- Start by heating a small wok and mix in water, ¾ cup of rice flour, and a pinch of salt. Gently cook this over low heat until you notice the texture becoming slightly crumbly. Turn off the heat once it reaches this stage, but keep stirring until it forms a thick paste.
- Gradually blend in the remaining rice flour along with the tapioca flour. Keep stirring to ensure it's all evenly incorporated, creating your noodle dough.
- Next, transfer this dough into a piping bag fitted with a small round tip. If you happen to have a noodle maker, feel free to use it here for an easier process.
- Bring a large pot of water with salt to a boil and stir in oil. Carefully pipe your dough directly into the boiling water. Let the udon cook over medium heat until it bobs to the surface, indicating it's done.
- Immediately after, scoop out the udon and plunge them into a bowl of iced water. This quick step halts the cooking process and keeps your noodles perfectly chewy. Serve and enjoy.
Tips for Making the Best Gluten-Free Udon Noodles
Measure Ingredients Precisely - Accurate measurements are key to achieving the right dough consistency and texture for your noodles.
Gentle Mixing - When combining your ingredients, mix gently to avoid overworking the dough, which can affect the texture of the noodles.
Boil in Well-Salted Water - Use salted water for boiling. This adds to the flavor of the noodles.
Avoid Overcooking - Keep an eye on the cooking time to ensure your noodles are perfectly chewy, not mushy.
Use an Ice Bath - Immediately transfer the noodles to an ice bath after boiling. It helps to stop the cooking process and sets the texture.
Frequently Asked Questions
How Do I Store Gluten-Free Udon Noodles?
Store cooked udon noodles in a sealed container in the refrigerator for up to 3 days.
Can I Freeze Gluten-Free Udon Noodles?
You can freeze them for up to a month in the freezer. Thaw before reheating.
Can You Make Gluten-Free Udon Noodles Ahead of Time?
Yes, they are great for meal prep. So prep them beforehand and add them to your favorite Asian meals.
What Substitutions / Replacements Can I Make in These Gluten-Free Udon Noodles?
Oil Variations - You can use any neutral-flavored oil like canola or vegetable oil for the oil used in boiling water. Light olive oil can also work well if you prefer a slightly richer flavor.
Tapioca Flour Substitute - You can use arrowroot powder or potato starch if tapioca flour is unavailable. I have not tried these alternatives yet, so let us know if you do.
Salt Adjustments - Depending on dietary restrictions or flavor preferences, you can adjust the amount of salt used or use a salt substitute.
How To Shape Udon Noodles?
These udon noodles require no shaping as they are piped directly into the boiling water. View the video for a great visual display of this process or the step by step photos.
Are Kame Udon Noodles Gluten-Free?
Kame Udon Noodles are not gluten-free. Traditional udon noodles, including the Kame brand, are typically made with wheat flour.
Are Buckwheat Udon Noodles Gluten-Free?
This can be a bit tricky. Pure buckwheat noodles, also known as soba noodles, are naturally gluten-free as buckwheat is not a wheat type but a seed.
However, many commercial buckwheat udon noodles blend buckwheat and wheat flour. Therefore, they are not gluten-free. Always check the label for ingredients to ensure you're getting 100% buckwheat noodles if you need them to be gluten-free.
What are the Best Gluten-Free Udon Noodles Brands?
If you don't feel like making gluten-free udon noodles from scratch, there are a few brands that make premade gluten-free udon noodles. We recommend:
- Lotus Foods Organic Brown Udon Rice Noodles
- Well Lean Organic Udon
- YUHO Konjac Gluten-Free Udon Noodles
View our step-by-step instructional video for this recipe on YouTube.
Gluten-Free Udon Noodles
Learn the process of how to make gluten-free udon noodles at home and you'll be amazed at the variety of Asian dishes you can make.
Ingredients
- 1 ¼ cups water
- 1 cup rice flour
- ½ tsp salt
- ½ cup tapioca flour
- 1 tsp oil
Instructions
- Start by heating a small wok and mix in water, ¾ cup of rice flour, and a pinch of salt. Gently cook this over low heat until you notice the texture becoming slightly crumbly. Turn off the heat once it reaches this stage, but keep stirring until it forms a thick paste.
- Gradually blend in the remaining rice flour along with the tapioca flour. Keep stirring to ensure it's all evenly incorporated, creating your noodle dough.
- Next, transfer this dough into a piping bag fitted with a small round tip. If you happen to have a noodle maker, feel free to use it here for an easier process.
- Bring a pot of salted water to a boil and stir in oil. Carefully pipe your dough directly into the boiling water. Let the udon cook over medium heat until it bobs to the surface, indicating it's done.
- Immediately after, scoop out the udon and plunge them into a bowl of iced water. This quick step halts the cooking process and keeps your noodles perfectly chewy. Serve and enjoy.
Notes
- Measure Ingredients Precisely - Accurate measurements are key to achieving the right dough consistency and texture for your noodles.
- Gentle Mixing - When combining your ingredients, mix gently to avoid overworking the dough, which can affect the texture of the noodles.
- Boil in Well-Salted Water - Use salted water for boiling. This adds to the flavor of the noodles.
- Avoid Overcooking - Keep an eye on the cooking time to ensure your noodles are perfectly chewy, not mushy.
- Use an Ice Bath - Immediately transferring the noodles to an ice bath after boiling helps to stop the cooking process and sets the texture.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 231Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 588mgCarbohydrates: 49gFiber: 1gSugar: 1gProtein: 2g
This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Did you make this Gluten-Free Udon Noodles recipe? Please leave me a comment below, letting me know what you think.
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