Why spend a dollar or two on a package of dry noodles
when you can spend a few hours making your own? Um...
well, you can cut homemade noodles into neat shapes.
And you can add food coloring to them. And, making your
own noodles is hardcore.
What you'll need:
Dissolve the salt in the water, then mix this into
the flour. Keep mixing until the doughball has absorbed
all the flour. Knead the dough on a floured surface
until smooth, then pound it 100+ times with your fist
to hammer out all air bubbles. (Pound it more if you
feel like it; this can be therapeutic.) Then put it
back in the mixing bowl, cover the top
with a moistened paper towel, and let it sit for two hours.
Generously flour a large working surface, then roll
the dough out to about 1/8 inch thickness. (During this
process make sure the dough remains well-floured. You
don't want it to stick to the working surface!) Flour the
top well, then fold the upper third down over the center.
Flour the folded-over surface well, then fold the bottom
third up. Flour this too. Now, with a sharp knife,
cut this roll into 1/8" segments starting at one
end, and separate the noodles by hand.
Boil a decent sized pot of water to a boil. Put the
noodles in. Let them cook for 7-12 minutes
- less for fine noodles, more for thick ones.
Test by taking out a noodle and cutting it open. If
the center is white as opposed to raw-flour gray, it's
done. Do not overcook or they will become
mushy! Next, drain and rinse the noodles very well with cold water to wash
off the starch. The noodles are now ready to cook in yakiudon
or freeze. If you're cooking them in soup - or, come
to think of it, pretty much any recipe - just pick up
in your recipe after the point that the noodles are
boiled to softness.
Fun variations I've tried include thicker noodles,
inspired by jjol myun (Korean chewy noodles) and specially-shaped
noodles cut out with a vegetable cutter.