Tempura Udon Noodles [Pro tip] 1. I didn't know what flour to use for the noodles so I used all purpose flour with 150-160g of water because 140g was way to dry. 2.dried sardines were hard to find at my local store so I bought Memmi Soup base, bonito flakes, and kombu which made the stock turn out fine when added in with the soy sauce and salt. 3. If you don't have pasta machine, cut the udon noodles thinner than you expect because they do puff up when boiled.