Yes and yes. If freezing the udon noodles, you can do this after cutting them. Section them out into portions and pop them into sealed ziplock bags. It's best to use them up within a month. When ready to cook, no need to thaw, pop them directly into the boiling water and cook for around 10 minutes, or once they're floating. Give one a taste if you're unsure, to see if it's at the texture you prefer. You can also keep the noodles in the fridge, although we recommend freezing over refrigerating for the best texture result. If freezing the udon dough, you'll need to put it in a ziplock or sealed container as well. When you're ready to make it into noodles, leave it out on the bench to thaw to room temperature over an hour or two. Then roll out, fold and cut as normal.