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Let's just admit it, noodles are the best. They're fun to eat, most always delicious, and there are so many different types and ways to prepare them. Udon, a type of noodle that is traditionally made with wheat flour, gets a gluten-free makeover so everyone can have a chance to enjoy their slippery, chewy goodness. Whether you avoid gluten or not, you should definitely make these gluten-free udon noodles at home and use them in your favorite noodle dishes!

Udon Noodles [Vegan, Gluten-Free]

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Ingredients You Need for Udon Noodles [Vegan, Gluten-Free]

  • 1/2 cup sorghum flour (you can use all-purpose if desired for both of the flour substitutions below)
  • 1 cup of all-purpose gluten-free flour
  • 4 teaspoons xanthan gum
  • 1/3 cup tapioca (or corn) starch (plus extra for rolling dough)
  • 1 1/4 cup water (start with 1 cup, add more if needed)
  • 1 1/2 teaspoons sea salt/Kosher salt

How to Prepare Udon Noodles [Vegan, Gluten-Free]

To Prepare the Dough: 
  1. Dissolve salt into warm water. In a separate bowl, mix flours, xanthan, and starch.
  2. Make a well in the center of the flour mixture and add in half of the water, mixing with your hands. You will create a shaggy looking dough at this point.
  3. Add in remaining water until dough forms a ball and comes together. Let this rest for about 30 minutes.
  4. Knead dough on a wooden cutting board sprinkled with additional tapioca/corn starch. Knead for about five minutes, until you feel the dough has been worked and is becoming more manageable. At this point rub it with a little olive oil. Let it rest for an hour or so, before rolling it out. You can also refrigerate the dough at this point if you’d like to make the noodles another day. Just be sure to wrap the dough to prevent it from drying out.
When Rolling the Dough:
  1. Sprinkle additional tapioca or corn starch onto the wooden cutting board or counter and roll the dough until very thin. The thinner the better, about 1/8-inch thick. If it’s easier for you to split the dough in half, do so.  This is especially true if you’ve doubled the recipe (you might want to divide into quarters). I have also rolled this out using two pieces of saran wrap to prevent the rolling pin from sticking to the dough and the dough sticking to the cutting board. If doing this, it’s still important to sprinkle with additional starch. The dough will feel soft, not sticky, as you slide across the starch.
  2. Once rolled, take the top and fold in half. Repeat and fold in half again, sprinkling with added starch on each fold. If you’d like to square off the ends, do so at this time.
  3. With a knife, cut thin strips about 1/4-inch wide. After cutting, unfold and sprinkle with added starch. You can form clumps of noodles to portion out individual servings. These can be placed onto a tray and frozen for later use. Once frozen, place into freezer bag. When ready to use, place frozen noodles directly into boiling water.
To Cook:
  1. Bring a large pot of water to a boil, and season with salt. Add noodles, be careful not to cook too much at one time (depends on your pot size). You want noodles to be able to move easily. Noodles will be done when slightly chewy, about five minutes (set a timer, as you don’t want to overcook them). Serve right away, or place into cold water for a few minutes until ready to serve or add to another dish.
  2. Create your own combo of toppings and enjoy fresh, homemade gluten-free noodles!
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

It's so great when you have extras to pull out of the freezer, so double the recipe!

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About The Author

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Jessica Meyers Altman

See My Recipes

International plant-based and gluten-free recipes made using seasonal ingredients.

Jessica is a certified plant-based chef, and has a certification in plant-based nutrition. She is a passionate educator, and has taught science, community gardening, and food education for the last 17 years. She holds a Master’s in Science Education and is a certified NYS biology teacher. Jessica now combines her passion for cooking & gardening with her passion for teaching. She writes recipes and photographs her food blog, Garden Fresh Foodie, a blog devoted to plant-based, gluten free, seasonal recipes.  Jessica teaches as an adjunct professor at Daemen College, as well as healthy cooking classes in the Buffalo, NY area wherever there’s a table and an outlet! Her recipes are featured on the Food Revolution Network (a program begun by John Robbins, of Diet for a New America & The Food Revolution) as well as a plant-based prepared food company called Veestro.com. Her recipes have been featured on Forks Over Knives, TasteSpotting, FoodGawker, and Finding Vegan. 

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