J loves cold soba very much. He often asked for it "Mama, cold-cold ramien please". Soba was out of stock the other day so I decided to make some thin udon instead. Same udon recipe, but make it thin using pasta maker.
Udon is so versatile, you can enjoy it in many ways - cold, hot, soup, stir-fried and so forth. If you are making udon for the first time, take this point down - the longer/better you knead the dough, the better texture it will be. Of course, should not add too much water.
I used pasta maker to "knead" the dough, sprinkled with corn flour to prevent them from sticking together. John was excited to see the dough turned into noodles from the other side of pasta maker. It was a fun activity to do with young children I must say.
Tala... udon is ready in no times. Udon freeze really well, I divided them into single serving bundles and put them in cupcake cases before storing in an airtight container.