My first hand knowledge n homemade udon noodles with the feet kneading method, feedback?

2 comments

1. It looks like a great start!These noodles will swell when you cook them, so you generally want to cut them a little thinner. These look closer to hōtō which are a regional specialty of Yamanashi. The thickness makes them great for adding to stews as they hold their shape well even after being cooked for a longer time.

2. I made udon noodles using [this](https://www.justonecookbook.com/udon-noodles/) recipe yesterday. They have been refrigerated raw. I will be making them tomorrow. Any tips on how to cook them so that they aren’t rubbery?