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Homemade Udon Noodles with Rice Bran
Homemade Udon Noodles with Rice Bran

Before you jump to Homemade Udon Noodles with Rice Bran recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Walk up the stairs. Walk up the stairs to where you live or work instead of using the elevator. While this will be tough to do if you live on or if your job is on a seriously high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is completely do-able. Even if your office or home is on one of the top floors, you can choose to get off of the elevator early and take the stairs the rest of the way. So many people choose the elevator over climbing even a single flight of stairs. That one flight of stairs—when taken a several times a day—can be just the extra boost that your system needs.

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We hope you got insight from reading it, now let’s go back to homemade udon noodles with rice bran recipe. You can have homemade udon noodles with rice bran using 5 ingredients and 14 steps. Here is how you do it.

The ingredients needed to cook Homemade Udon Noodles with Rice Bran:
  1. Take 130 grams Bread (strong) flour
  2. Take 100 grams Cake flour
  3. Prepare 20 grams Rice bran
  4. You need 8 grams Salt
  5. Prepare 130 grams or more Water
Steps to make Homemade Udon Noodles with Rice Bran:
  1. Knead the ingredients in a bread machine on the "udon" setting. If unavailable, knead on the "bread dough" setting.
  2. Put the dough in a plastic bag, or wrap in plastic wrap, and let sit for 30 minutes.
  3. Roll out the dough with a rolling pin to a relatively even thickness, dust in flour, then pass dough though a pasta maker (on the middle thickness setting. On my machine, this would be the 3rd level.) to stretch to appropriate thickness.
  4. Set your pasta machine to udon thickness (similar to the thickness of fettucine), and cut.
  5. Dust your work surface with plenty of flour, then coat the noodles. If there's not enough flour, the noodles will stick.
  6. Boil in a generous amount of water to desired firmness.
  7. Strain in a colander, rinse well, firm the noodles with chilled water, then they're ready to serve.
  8. Try them with "Petanko"'s "Tasty! Easy! Udon Dashi Soup Stock",. This easy and delicious udon dashi is a favorite in our household. - - https://cookpad.com/us/recipes/152290-tasty-and-easy-basic-udon-noodle-soup-base
  9. For best results, boil as soon as the noodles are done. Since the noodles are chewy and firm to the bite, they only need to be boiled for a little less than 10 minutes before they're added to the soup.
  10. I made thin udon noodles. They have a subtle sweetness like soba noodles.
  11. Try these noodles with "CoffeeCoco"'s "Rich and Sour Miso-Flavored Hot and Sour Soup",. It's very warming and delicious. - - https://cookpad.com/us/recipes/149666-rich-and-tangy-miso-hot-and-sour-noodle-soup
  12. 20 g of rice bran is about 4 tablespoons. Two teaspoons of rice bran contain the same amount of vitamin B as 1 bowlful of brown rice.
  13. Addendum: This recipe makes 4 servings, which means 1 tablespoon of rice bran per person; that's more than the equivalent of one bowl of brown rice.
  14. Addendum: However, since vitamin B is water soluble, like soba, some of the nutrients will be removed when you boil the noodles.

Homemade Udon (Sanuki Style): Udon is a glorious type of Japanese noodle – thick, chewy, and delicious in its simplicity. Last year I spent time in an Last year I spent time in an area of Japan called Sanuki, a region known for these noodles. The noodles are chewy and springy, and they taste great! You need to use a bit of arm muscles to knead the dough but making Udon Noodles requires no special skills and it is so worth it. Yaki udon is made using Japanese udon noodles.

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