Add a green tea touch to your noodles with these delicious yet easy-to-make matcha infused udon. Made by adding a little vivid matcha green tea powder to standard udon noodle dough, these noodles have a refreshing, leafy flavour that provides a nice contrast to the rich savoury flavours of tsuyu soup stock or dipping sauce. These udon noodles are best enjoyed cold, served on a zaru tray with tsuyu and assorted garnishes.
udon flour 120g water 70ml salt 12 g matcha powder for cooking 5g udon flour for dusting
Combine the water and the salt to make brine. In a separate bowl, gently combine the udon flour and the matcha powder. Then slowly add the brine little by little to a bowl of the udon flour mixture.
To avoid clumping, gently mix in the brine by hand until all of the brine has been absorbed into the flour. When the consistency is dry and crumbly, then form the dough into a ball.
Lightly dust a working surface and place the dough on it. Knead the dough.
After the gluten has developed and the dough is a nice, stretchy consistency, cover the dough with cling film and allow to rest for two hours. The cling film is needed to make sure the dough does not dry out.
Place the dough on a floured wooden board or flat surface and using a rolling pin, flatten out the dough into a square. After flattening into a square, wind the dough around the rolling pin and proceed to roll again on the pin to flatten further. Unroll the dough from the pin, and continue using the rolling pin to flatten until the dough reaches about 3mm in height.
Then fold the dough into thirds on top of each other. Cut the dough into noodles making 3mm in width cuts into the dough with a large chopping knife. To make sure that the noodles all finish cooking at the same time, make sure to make the width of the noodles are as similar in size as possible. To make sure the noodles do not stick to each other after cutting, unravel them and place them flat before boiling.
Boil the noodles for 15-18 min. in about 4L of water. Make sure to not let the noodles boil over. Drain the noodles and rinse with water. Serve on a Japanese zaru tray for authenticity.