In a bowl, add flour, salt and water in that order.
The difference from my usual udon recipe is to add matcha. Add the matcha in the bowl. Grab the bowl with both hands and mix the ingredients.
Now, you will mix the flours. Use chopsticks so your hands won't get dirty.
When the mixture looks like coarse crumbs as shown in the picture at Step 3, start kneading the dough until it looks like in this picture. If the right amount of water is used, the dough will not stick too much to your hand.
Fold the dough once each from the right and the left to meet at the middle. Flour and coat the surface of the dough with cake flour. It will help keep the dough from sticking when you cut the noodles.
Cut it to your desired thickness. Cook it for about 3 minutes and then all you need to do is to enjoy them. Insert a knife underneath the precut dough and scoop it up, then the udon noodle should easily separate apart.
Story Behind this Recipe
While eating tempura, I was wondering what I can knead into udon noodle dough. Then I came up with the idea of kneading matcha into udon. They are a slightly bitter, so they're great for grown-up palates.
-Use chopsticks when you mix the ingredients. Your hand will not get dirty. -Put flour on it when you fold the dough. It prevents the dough from sticking too much. -The boiling time is about 3 minutes (at least 2 minutes). Check and adjust the cooking time. I added 70 ml of water this time, but it may be better to use 75 ml of water.