Homemade Udon Noodles

This was a meal made in the darkness of a power outage.  I though it would be pretty exciting, but it wasn't as good as expected.  I'm thinking udon noodles are better in a soup than in a dish like this, so that will have to be take two some other day.

Ingredients:
2 3/4 c. AP flour
1/3 c. cassava flour
3/4 c. warm water
1 1/2 tsp. salt

Mix the AP flour, cassava flour, and salt together.  Then, pour about half the water into the flour.  Toss it together, then add the rest of the water slowly, mixing it just until the dough can form a ball.  Let the dough rest for 30 minutes.

After 30 minutes, get a workout kneading the dough for about 10 minutes.  Once it is smooth, form it into a tight ball, rub with some olive oil, cover it, and let it rest for 3-4 hours. 

Roll the dough out to about 1/4 inch thick on a floured surface.  Sprinkle it with cassava flour or corn starch, then fold the dough in half.  Sprinkle it with more flour/starch and fold it in half again.  Let it rest again for 30 minutes.

Cut the dough into noodles about 1/4 inch wide.  Cook them in a large pot of boiling water until they float, about 3 minutes.

For us, once our noodles were done, we cooked some snow peas and mixed the peas and noodles together with this sauce:
1/2 c. honey
1/2 c. peanut butter
1/2 c. soy sauce
6 Tbs. vinegar
2 Tbs. sesame oil
4 cloves garlic, minced
1/2 tsp. ground ginger
1/4 c. water