If you’ve been following this blog for a while, you probably already know that I like making pasta.
But for some reason making Udon noodles at home never came to me until recently.
Back home I didn’t know anybody personally who would make Udon themselves.
So I just automatically thought Udon is something you buy.
But last week I had craving for Udon, but I didn’t have any at home AND I was not in the mood for going shopping.
So for the first time in my life I decided to make it myself.
It was actually not as difficult or time-consuming as I initially anticipated.
At the last minute, I decided to make “Kishimen”.
Kishimen is a type of Udon noodles, but they are flat and wide.
So it’s like pasta but “fettucine”.
Same ingredients, but different shape.
Kishimen is popular noodles in the Nagoya regions where I grew up.
I haven’t had Kishimen for a long time, and I was excited.
The noodles turned out amazing!!
Perfectly chewy and delicious.
It’s kind of good and bad, because after this experiene it would be hard to go back to store-bought ones.
And my vegan egg turned out perfect too!
