Homemade gluten-free udon noodles that are round, chewy and thick and perfect for your favorite soups, stir fries and noodle dishes.
- Bring a pot of water to a boil, and a glass or metal bowl that sits nicely on top.
- To the bowl add 160 grams of cassava flour, oil, salt and your 1 3/4 cups water. Stir continuously and cook for 2-3 minutes, until batter thickens slightly. Remove the bowl from the heat.
- Next add your tapioca flour to the bowl and stir to incorporate. You should end up with a thick paste, and this is where you want to start adding your cassava flour in parts. Add as needed (from the remaining 125 grams) until you get a dough that pulls away from the side of the bowl but is still a little tacky, not as dry as pasta dough would be.
- Transfer your dough into a cookie press and add more water to the pot with a touch of oil and pinch of salt and bring to a boil once again.
- Squeeze long strands of dough directly into the boiling water. Do not stir, first let cook for about a minute before gently separating with a spatula. Let cook for 2-3 minutes total, until the noodles float.
- Use a colander to remove the noodles and transfer into a small bowl with cool water. Once all the noodles are ready, rinse with cool water, toss with a touch of oil to keep separate and enjoy.
- I find that cassava flour tends to vary by brand, so use your judgment and add as needed to achieve your dough.
Keywords: udon, gluten free udon, paleo udon, grain free udon