Simple Way to Prepare Super Quick Homemade Udon 2.0: Rainbow Matz (Noodle)

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, udon 2.0: rainbow matz (noodle). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Udon 2.0: Rainbow Matz (Noodle) is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Udon 2.0: Rainbow Matz (Noodle) is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook udon 2.0: rainbow matz (noodle) using 8 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Udon 2.0: Rainbow Matz (Noodle):

1. Make ready 600 g flour
2. Take 0.6 g Food coloring Red
3. Make ready 0.4 g Food coloring Yellow
4. Prepare 0.3 g Food coloring Green
5. Get 0.5 g Food coloring Blue
6. Get 24 g salt
7. Get 276 ml water
8. Get 50 g corn starch

Instructions to make Udon 2.0: Rainbow Matz (Noodle):

1. Add 24g salt to 276ml water to make 8% salt solution.
2. Add the food coloring to 50g salt solution for each colors as below.
3. [Red]: 0.3g Red/[Orange]: 0.2g Red & 0.1g Yellow/ [Yellow]: 0.3g Yellow/ [Green]: 0.3g Green/ [Blue]: 0.3g Blue/ [Purple]: 0.1g Red & 0.2g Blue
4. For each color, mix the colored salt solution to 100g flour in large bowl, blending until dry flour is moistened. (Don't pour the water at once! By 3 step with about 30g, 15g, 5g)
5. Knead the dough with your hand, coverd it with plastic bag so that air does not permeate therein, leave it for 30 min in room temperature (22 to 28 degree of Celcious)
6. Rorling out the dough to rectangle, overlapping mutually at the edge with color order of the Rainbow.
7. Coverd the dough with plastic bag, leave it for 1 hour to get elasticity.
8. Spread corn starch on the table so that preventing dough is sticking on it, rolling dough to 3mm in thickness, sprinkle it with residual corn starch.
9. Fold it, cut it to 3mm in width.
10. Boil it for 12min, wash in the cold water, then EAT THIS! (with Japanese soy source is recommended)

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