The easiest yet delicious recipe for homemade noodles. How to make homemade noodles with different flavors

Homemade noodles can't be compared to store-bought ones. There are several options for its preparation, while the taste will be different and unforgettable every time. We offer the best recipes for homemade noodles, among which there will definitely be one that will become your favorite.

Classic homemade soup noodles

For such noodles you will need a minimum of products:

• 100 g flour (preferably premium);
• one chicken egg;
• salt;
• 1 tsp vegetable oil - sunflower or olive.

The noodles are prepared as follows:

1. Beat the egg well and add fine salt to it.
2. Now start adding the sifted flour and knead the dough. You need to do this for a long time, at least 10 - 15 minutes, only then it will turn out elastic.
3. Roll out the dough into a circle, the thickness of which should be 1 mm.
4. After that, grease the surface of the resulting layer with oil - so the dough will become soft. Then roll it into a roll and cut into thin noodles.
5. Ready noodles should be dried and only then sent to the broth. The remaining workpiece is stored in a jar or in a canvas bag.

Choux pastry recipe

Many are frightened by the laborious process of rolling noodles. But the task can be simplified. To do this, the dough is prepared without eggs, by brewing with the addition of vegetable oil.

Such dough rolls out easily, does not stick to your hands, or to the table, or to the rolling pin, and does not even require flour powder.

Composition of products:

• 350 g flour;
• 180 ml of boiling water;
• 3 art. l. vegetable oil;
• a teaspoon of salt.

The noodles are prepared like this:

1. Boil water and add oil to it.
2. Start pouring hot water into the flour and mix first with a spoon, and then, when it is not so hot, with your hand.
3. After 15 minutes, you can start rolling out the dough and cutting the noodles.
4. After that, dry it and use it for its intended purpose.

Custard noodles are stored in the same way as classic noodles, and any other.

Variant for chicken soup

Such noodles are most often prepared according to a standard recipe. But still, there are some tricks when cooking noodles for chicken broth.

For example, if you made the dough too thick by pouring flour, the noodles will turn out to be harsh. In order not to spoil the taste of the dish, first throw it into boiling water and take it out after a minute. Only after that, cook the noodles in chicken broth.

If the noodles are already dried, then it will take 3 minutes to cook them, and if freshly cooked - 1 minute.

Rice noodles at home

For rice noodles, you will need special rice flour, eggs, water and salt. But it is better to consider the recipe in more detail in order to maintain the correct proportions.

Ingredients:

• 500 g flour;
• 3 chicken eggs;
• some salt;
• 1 st. l. water.

Mix all the ingredients and knead the dough. To feel the taste of rice flour noodles, you need to roll out the dough very thinly. And for this it would be nice to find a rolling machine.

How to cook wok noodles

Wok noodles are a separate dish that is prepared in a special way. Any noodles are suitable for him, but the dishes must be of a certain type. A skillet with high sides is ideal, but if you don't have one, use a pot or broiler with thick, high sides.

Most often, buckwheat flour noodles are used to prepare such a dish, as it belongs to Pan-Asian cuisine. But if you did not find buckwheat flour in the store, then you can cook it yourself. For this, buckwheat grains are simply taken and ground to a state of flour. After that, mix the flour with the egg and water and knead the dough. It will turn out a nice brownish tint.

Products for making wok noodles can be different, at your discretion.

But the following set can be used as a standard:

• for the meat base, lean chicken or pork is taken;
• Bulgarian pepper;
• leek;
• string green beans;
• young corn on the cob;
• ginger root;
• chili pepper;
• buckwheat noodles.

Now consider the algorithm for preparing the dish itself:

A distinctive feature of this dish is that all the ingredients are cut into the same strips and sent in turn to a frying pan with oil.

1. Fry various vegetables in a wok in a small amount of oil, laying them out one by one.
2. The meat is also fried separately.
3. Pre-boiled buckwheat noodles are also prepared there.
4. All ingredients are brought together and languish for no more than a minute.

At the end of the process, soy sauce or sauces for Asian cuisine (Japanese or Chinese) are added to the dish.

Cooking with eggs

Egg noodles have their own unforgettable taste. It is prepared on flour and egg mass without adding salt, since it will not have time to dissolve without adding water.

You will need these products:

• eggs - 10 pieces;
• flour - to the desired dough consistency.

You should immediately warn that it is difficult to make a batch out of so many eggs. To get started, take half of the necessary products. Flour will have to be added "by eye" to get a fairly tight dough. There are no specific standards, since flour can be of different moisture and grades, and eggs can be completely different sizes.

Homemade noodles, egg recipe:

1. Sift flour into a large bowl and make a well in the resulting slide.
2. Eggs are beaten one by one and the dough is kneaded. As soon as it begins to "seize" in a lump, put it on the board and, adding flour, continue to knead. This is not easy to do, the dough is dense, difficult to kneading, requires intensive movements.
3. As a result, the base should turn out to be steep, denser than on dumplings or dumplings. It will take a long time to knead, but only after that the dough will become elastic and pliable.
4. After the kneading is over, set the dough aside for 20 minutes, covering it with a film or a plate so that it “disperses” and becomes more tender.
5. When you roll it out for cutting noodles, tear off small pieces from the bun, and keep the rest of the mass closed.

Udon noodles - the easy way

Many will be interested in the fashionable name for noodles. In fact, only the name is unusual in it. In fact, such noodles are made from ordinary flour, water and salt, and at the same time they are quite thick and soft. Fans of such pasta are advised to take wholemeal flour for their preparation.

Many Russian people do not understand this type of noodles, preferring traditional, hard varieties. Udon noodles, on the other hand, belong to Japanese cuisine, in which there are many sauces with the addition of vegetables, in which the noodles are laid out at the last moment before serving. Otherwise, it will soak and turn into a blurry mass.

There are quite unusual ways of preparing udon noodles, when the dough is folded into a bag and it is trampled under foot for good mixing. After that, it folds in half and is trampled again, and so on several times. Then the layers are cut into thick ribbons.

Several recipes for soups with homemade noodles

As it turned out, making homemade noodles is not difficult, a little effort and a delicious dish will be ready. And if everything has now fallen into place in the matter of cooking noodles, then it's time to figure out what first courses you can cook with it.

Chicken soup

According to the standard recipe for the dish, the following products are taken:

• chicken (preferably homemade);
• 1 - 2 medium-sized carrots;
• ¼ part of celery root;
• bunch of parsley;
• a quarter of a small kohlrabi;
• small bulb;
• 4 - 5 black peppercorns.

Cooking:

1. The chicken is washed and filled with water so that it covers the meat. The chicken can be put in the pan whole or divided into portions. If we take into account the ratio of water and meat, then it should be 2 to 1, that is, 1 kg of chicken is taken for 2 liters of water.
2. Vegetables are peeled and added to the broth, while the onion should be put in the husk - it will give the broth a golden color.
3. Do not forget to remove the foam after boiling and reduce the heat. Cooking time is 3 - 4 hours.
4. The noodles are cooked separately and mixed with the broth before serving.

Soup with potatoes and noodles

This soup is prepared with or without meat. Its preparation time is 40 minutes. If meat is cooked, then about 1 hour is added to it.

The soup is cooked according to the standard scheme. You will need the following products:

• 100 g noodles;
• 3 medium sized potatoes;
• 3 liters of water;
• if you take meat or chicken, you will need about 500 g;
• one carrot and one onion;
• 1 - 2 leaves of lavrushka;
• 2 - 3 cloves of garlic;
• half a bunch of dill and parsley;
• spices are added to taste.

Cooking like this:

1. The broth is prepared first if meat is used. If it is not there, then the water in the pan is first brought to a boil.
2. Vegetables are cut into small pieces, and onions are cut into rings.
3. Potatoes are added to boiling water along with salt and boiled for 10 minutes.
4. After that, onions, carrots and bay leaves are sent to the broth, followed by another 5 minutes of cooking.
5. After that, you need to add vermicelli and cook until it is ready.
6. Chopped herbs, spices and garlic are laid out in the soup at the very end.
7. How much to cook is written above, and when adding meat, this time increases by 30 - 40 minutes.

Noodle soup is not only very tasty, but also good for the stomach. Liquid meals should be present in the human diet every day, and such light ones - even more so.

is, first of all, homemade chicken broth and, of course, noodles from handmade dough. Now there are many varieties and types of ready-made noodles (paste) for sale for different tastes and budgets, but real home cooking encourages us to be able to make it ourselves. Well, or at least imagine how it's done. Therefore, I show how the dough for homemade noodles is prepared, let it be in the piggy bank of your recipes.

You will need:

• egg 1 pc
• water 1 tbsp.
• pinch of salt
• flour 7-8 tbsp with a slide

Step by step photo recipe:

Sift into a bowl flour make a hole in the flour and break it into it egg. Add half a shell (1 tbsp) water, pinch salt and a few drops olive oil. Knead the dough with a knife, gradually mixing the flour into the egg. When the dough is still semi-liquid, but you can already take it in your hand, transfer it to a floured table or board on which you will knead it.

Knead the dough with your hands, constantly adding flour. This can be done on the board, and take the dough in hand. Like this.

It is not necessary to add all the flour, as soon as the dough becomes dense and elastic enough, form a ball out of it, wrap it in cling film so that it does not dry out, let it rest for 5-10 minutes.

To roll out the dough, cut the ball into 4 pieces and form 4 small balls.

Roll them out one by one. At first flatten the ball into a cake, and then roll out with a rolling pin on the board from the middle to the edges, adding flour. The thickness of the rolled cakes can be different. Usually for noodles I roll them 26-28 cm in diameter. This is a denser dough. And when I make homemade or, then I roll out the dough until transparent. The photo shows that the dough transmits light.

As a result, you will get four rolled cakes. Now you can cut the noodles the way you like. For example, cut a cake into strips. Stack the strips on top of each other. And cut into strips with a knife - this is classic form of homemade noodles.

There is another way to cut, it saves time. Stack the rolled cakes on top of each other and roll into a tube. Cut the noodles obliquely from one side of the tube, then from the other, adjusting the width and length.

Lay the noodles out on a flat surface, using your hands to spread them apart. Usually properly kneaded and rolled noodles separate easily and do not stick together.

The noodles are ready and you can already cook them right now if you have the broth. I usually put the broth to boil first, and while it boils, I knead the noodles. How to cook the broth, see ⇒

Advice:before putting the noodles into the boiling broth, make them welding- in a separate saucepan, bring water (1 liter) to a boil and put the noodles in boiling water. Stir so it doesn't stick to the bottom of the pot. As soon as the water boils again, drain the noodles into a colander and only then lower them into the boiling broth. This is necessary in order to to keep the broth clear.

Fresh chopped noodles cook very quickly. After you throw it into the boiling broth, just wait until it floats to the surface.

Homemade noodles keep very well. My grandmother made dough for noodles from 10 eggs and, after slicing, dried it in the oven, put it in a clean, dry cloth bag and stored it that way. You can spread the noodles on a flat surface and dry them at room temperature by lifting and stirring occasionally. Dry noodles can be stored in a glass jar, tightly closed. Dry noodles should be cooked in the same way as fresh noodles, but longer. Let it boil for 5-7 minutes. Dry noodles will no longer float to the surface of the broth.

This is what they call homemade noodles. Grandmother cooked it from chicken, which ran under the window in the morning. In those years, even in the cities, people living in a private house always raised chickens and planted a garden. At the table, the grandmother served noodles with part of the chicken in the plate and did not remove the meat from the bone. I have preserved a plate from the service, which was presented by my grandmother to my mother for the wedding - Dulevo porcelain 1957. In it, I present real homemade noodles - Noodles with a capital letter.

Bon appetit!

Homemade noodles. Short recipe.

You will need:

• egg 1 pc
• water 1 tbsp.
• pinch of salt
• olive oil 0.5 tsp (or any vegetable)
• flour 7-8 tbsp with a slide

Noodles from this amount of products are enough for 5-6 liters of broth. If you have less broth, then dry the remaining noodles and use next time.

Sift flour into a bowl , make a well in the flour and break the egg into it. Add half a shell ( 1 tablespoon) of water, a pinch of salt and a few drops of olive oil. Knead the dough with a knife, gradually mixing the flour into the egg. When the dough is still semi-liquid, but you can already take it in your hand, transfer it to a floured table or board on which you will knead it. Knead the dough with your hands, constantly adding flour. It is not necessary to add all the flour, as soon as the dough becomes dense and elastic enough, form a ball out of it, wrap it in cling film so that it does not dry out, let it rest for 5-10 minutes. Cut the ball into 4 parts, and form 4 small balls. Roll them one by one from the middle to the edges until 26-28 cm in diameter , sprinkling flour. Cut the tortillas into noodles of a length and width convenient for you. Lay the noodles out on a flat surface, using your hands to spread them apart. Boil the noodles before putting them into the boiling broth . Boil the noodles in the broth until they float to the surface.

In contact with

Have you ever tried making homemade noodles? I could not even imagine that it is so different from the one we buy in the store. Of course, it is difficult to convey taste sensations. But I would say that there is a feeling of some kind of correct, as they say, “live” food. Children love this noodle. Homemade noodles can be prepared in several ways. It would seem, what options can there be if there are only 2-4 ingredients in the dough recipe? It turns out they are. There are two main products: egg and flour. The rest - water, oil, salt - are added at the discretion of the cook. I will tell you how to make the ideal, in my opinion, homemade noodles, a dough recipe with a photo and maximum details so that you can immediately cook it without resorting to other sources. As an additional ingredient, only one ingredient is used here - oil. Ready-made homemade noodles turn out to be dense, they don’t turn sour in the soup and the broth with it turns out to be not cloudy.

Ingredients:

• egg (cat. C1) - 2 pcs.,
• vegetable oil - 1 tbsp. l.,
• flour of the highest or first grade - 1-1.5 tbsp.

Yield: about 300 g of noodles.

How to make homemade noodle dough

Pour a spoonful of oil into a bowl for kneading the dough, break the eggs and shake everything lightly.

There is no need to add salt to the dough, since the broth / water is still salted during cooking, plus salted dough is more difficult to roll out. Butter, on the other hand, makes rolling easier, and if possible, it is better to take olive oil.

First, knead the dough with a fork, then you simply cannot do without hands.

It should be a very, very tough dough, so tough that it takes real effort to knead. The dough is ready when it stops sticking to your hands. It takes me at least 15 min. Remember, if you decide to cheat and do not knead the dough to the desired steepness, your noodles will definitely stick together when cutting and boiling. If it gets hard, take a break and get back to work.

We first remove the finished dough to lie down for 15-20 minutes, then knead again now until elasticity, then again remove it under the film for 30-40 minutes.

As soon as the dough has rested, we begin to roll out. The dough needs to be rolled out thinly and thinly and it will take more strength than kneading. The thinner the dough is rolled out, the tastier the noodles will be. It may not be very visible, but in my photo the thickness of the layer is less than a millimeter. There is no need to dust the workplace with flour: properly kneaded dough will not stick to your hands, or to the table, or to the rolling pin.

For ease of rolling, you can cut the layer into two parts.

Now we leave the rolled sheets of dough to dry, periodically turning the layers over so that they dry evenly. On average, this takes 15-20 minutes, but here it is necessary to take into account the temperature and humidity in the room, sometimes it takes less / more time. It is very important not to overdry the noodles, otherwise they will crumble when cut.

We roll the dried layers with a roll and cut the noodles into strips of the thickness you need with a sharp knife. For soup, I usually cut into strips of about 1 ml, for garnish - 2-4 ml.

Chopped noodles can be boiled immediately (it takes 5-7 minutes to prepare) or dried well and put away for storage, and then used as needed. Dry the noodles by spreading them evenly on a suitable surface. I usually dry on the window with cling film. You can store it in anything: in a bag, a jar for bulk products, etc.

Just boiled noodles or newfangled pasta is too simple a dish. It turns out much tastier if you add it to a hot soup. Any broth will do, be it mushroom, meat or even fish. Pasta is best put boiled until half cooked. This will keep the broth clear. Want to learn some more tricks? Then study a few step-by-step recipes with photos.

How to make noodle soup

Not only on meat broth you can cook noodle soup. Dairy products are no less tasty, and they can be both sweet and salty. As for belonging to the kitchen, soup with pasta is considered a Tatar dish. Although in the Russian version it has undergone some changes. In general, instructions on how to cook such a delicacy can be divided into the following steps:

1. First of all, the broth is cooked on the basis of meat and onions. Depending on the type of meat product, this process can take 1-2 hours.
2. Next, the onion is thrown away, and the meat is cut into pieces.
3. The next step is preparing vegetable frying. For her, they clean onions with carrots.
4. Then the meat is sent to vegetables, also fried a little.
5. Sauteed products are sent to the broth.
6. It remains only to salt and pepper the noodle soup.
7. Almost at the end, noodles for soup are added, the broth is cooked for another 5-7 minutes.

How to make homemade noodles

Making homemade pasta dough is very easy and requires very few ingredients. In addition, you can prepare the product for the future, dry it and store it like purchased pasta. This recipe will help you homemade noodles. First, prepare the ingredients:

• salt - to taste;
• flour - 1 tbsp.;
• vegetable fat - 1 tsp;
• egg - 1 pc.

It will take you about 1 hour to prepare the dough. The energy value of the product will be 225 calories per 100 g. The technology is as follows:

1. Sift flour twice.
2. Take a separate bowl, where beat the egg with salt.
3. Next, carefully and constantly stirring, add flour.
4. Knead the "cool" dough, cover with a towel on top and let stand for about a quarter of an hour.
5. Roll out the resulting cake, grease well, continue rolling until the layer begins to glow.
6. Then roll it into a roll shape and cut into strips 5 mm wide.
7. Leave the noodles to dry on the table for 1-2 hours.

Noodle Soup - Recipe

The classic version of noodle soup is chicken. It is not only very tasty, but also useful. Chicken broths are recommended for colds, and those with noodles are recommended for suffocating coughs. When using hot soup, sputum from the lungs and bronchi departs instantly. If you want a more original homemade recipe for the first course, then explore options with the addition of mushrooms, eggs, meatballs and potatoes. There are also instructions for cooking in a slow cooker.

Chicken

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 49 kcal.
• Cuisine: Russian.
• Difficulty: medium.

One of the most delicious and healthy hot dishes is chicken soup with homemade noodles. In autumn bad weather or winter cold, it will suit perfectly. It is not too fatty, so it is well absorbed. The broth is good on its own, but with noodles it is simply delicious. Poultry meat can be taken in any form - wings, legs, drumsticks, neck or giblets.

Ingredients:

• salt - to taste;
• potatoes - 0.5 kg;
• onion - 1 pc.;
• water - 3 l;
• cilantro - 1 bunch;
• carrots - 100 g;
• spices - to taste;
• poultry meat - 500 g;
• noodles - 100 g.

Cooking method:

1. Rinse the chicken, cut into small portions, place in a pot of boiling water.
2. Boil the broth for about half an hour, removing the emerging foam with a slotted spoon.
3. Salt, add your favorite spices.
4. Take out the chicken, chop even smaller and lay back.
5. Peel potatoes with onions and carrots, rinse and cut into cubes, throw into a saucepan and cook for another 5 minutes.
6. Add pasta, simmer for 6 minutes, sprinkle with herbs.

mushroom

• Servings: 4 persons.
• Calorie content of the dish: 41 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

The first dish with mushrooms is very popular. It has a richer taste. Especially if forest mushrooms are used. Even purchased champignons will not replace their aroma, although they are also suitable. It will be even more appetizing with homemade pasta, and if you add more fresh herbs and a clove of garlic, you will just lick your fingers. For serving, it is better to use sour cream.

Ingredients:

• homemade pasta - 150 g;
• sour cream, pepper, salt - to taste;
• water - 2 l;
• carrots, onions - 1 pc.;
• fresh greens - optional;
• fresh mushrooms - 300 g (or 30 g dried);
• vegetable oil - a little for frying.

Cooking method:

1. Soak dry mushrooms. Fresh ones are simply finely chopped and thrown into boiling water.
2. Fry grated carrots with onions in oil. Next, send the vegetable frying to the mushrooms.
3. Salt, season with pepper, add pasta.
4. Cook for another 5-7 minutes, then remove from heat and let it brew for another 10 minutes.
5. When serving, add greens and sour cream to the plate.

at home

• Cooking time: 1 hour 30 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 51 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.

Soup with homemade pasta is prepared with the addition of meat. In most recipes, this is beef or pork, but chicken is also suitable. With poultry meat you get a dietary soup. A more fatty and nutritious dish will be on pork. The recipe is very simple, and the cooking technology also practically does not change. Broth is boiled on the meat, then vegetable frying is added, and at the end the dish is seasoned with pasta. Quick, easy and satisfying - try it!

Ingredients:

• egg paste - 100 g;
• vegetable oil - a little for frying;
• onions - 2 pcs.;
• water - 2 l;
• carrots - 1 pc.;
• pork pulp - 300 g;
• pepper, salt - to taste.

Cooking method:

1. Put a pot of water on the fire, add the whole piece of meat and onion.
2. Boil the broth for about 1.5 hours.
3. Next, discard the onion, and remove the meat and cut into pieces.
4. Finely chop the remaining onion, grate the carrots, sauté the vegetables in hot oil.
5. After a couple of minutes, add pork to the pan, fry for another 5-7 minutes.
6. Transfer the mixture of meat and vegetables to the meat broth.
7. Salt, add pepper and noodles.
8. Simmer the dish for another 7-10 minutes.

With noodles and potatoes

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 43 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

A more classic recipe is noodle soup with potatoes. Light and dietary, but very nutritious option for lunch and dinner. Satisfies hunger, warms in winter and gives strength for the whole day. The potatoes make it satisfying. Every housewife should have such a recipe in her stock. A minimum of ingredients, simple technology, but what a wonderful result. Chicken fillet or breast makes a low-calorie dish. Legs or drumsticks can also be used. Of these, the broth will be somewhat fatter.

Ingredients:

• refined oil - to taste;
• chicken fillet - 1 pc.;
• spaghetti or other pasta - 150 g;
• water - 2 l;
• sour cream, croutons - to taste;
• onion - 1 pc.;
• salt, herbs and spices - to your taste;
• potatoes - 4 pcs.;
• carrots - 1 pc.

Cooking method:

1. Rinse the chicken, cut into small pieces and send to a pot of boiling water.
2. Peel the vegetables, wash them well and chop them into cubes.
3. Put a frying pan with oil on fire, warm it up.
4. Passer on it first onion. When it becomes golden, throw in the carrots, fry until tender.
5. Season chicken broth with potato cubes, cook for 10 minutes and add pasta.
6. Darken a little more, add chopped greens, salt, pepper.
7. After 1-2 minutes, remove the pan from the heat.
8. Let it brew for about 10 minutes. Serve with croutons and sour cream.

In a slow cooker

• Cooking time: 1 hour 10 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 68 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The recipe for noodle soup in a slow cooker is one of the simple and quick options for preparing a not too dense lunch or dinner. Time is spent only processing the ingredients. The rest is done by a certain multicooker mode. You can use programs such as Stewing, Baking, Frying, Soup and Multicook. Due to processing in a multicooker, products retain more nutrients and remain just as juicy. A good mood and an influx of vitality after such a soup are guaranteed to you.

Ingredients:

• water - 1.2 l;
• spices, salt - to taste;
• chicken drumsticks - 2 pcs.;
• onion - 0.5 pcs.;
• carrots - 1 pc.;
• pasta - 80 g;
• fresh herbs - 30 g.

Cooking method:

1. Rinse the multicooker bowl. Lay there chopped onions with grated carrots.
2. Rinse chicken drumsticks, peel, send to vegetables in a bowl.
3. Next, pour the products with water, salt, add your favorite spices, mix.
4. Next, place the bowl in the slow cooker. Turns on the "Soup" mode. Set the timer to 1 hour.
5. Rinse the greens, finely chop, fill the dish with it 15 minutes before the end of cooking.
6. Wait for the readiness signal.

With meatballs

• Cooking time: 2 hours.
• Servings: 4 persons.
• Calorie content of the dish: 57 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Another simple and already familiar option for lunch or dinner is soup with meatballs and homemade noodles. He especially likes small children. Pasta can be replaced with cereals, such as rice. Meatballs are small meat balls molded from minced meat. They are no larger than a walnut. So meatballs are more convenient to eat, especially for kids. They will take longer to cook.

Ingredients:

• greens - to taste;
• minced meat - 400 g;
• water - 2 l;
• potatoes - 3 pcs.;
• vegetable oil - 30 ml;
• spaghetti - 2 cups;
• carrots - 1 pc.;
• a mixture of spices - 1 tsp;
• onions - 2 pcs.;
• salt - 1 tbsp.

Cooking method:

1. Finely chop one peeled onion with a sharp knife, add to the minced meat along with spices.
2. Lubricate your hands with oil for ease of use. Make small balls of minced meat with onions, place them on a cutting board.
3. Put a pot of clean water on the fire.
4. After boiling, throw in the potato cubes.
5. Saute chopped onions and grated carrots in calcined oil until golden brown.
6. Fill the broth with meatballs, cook for five minutes.
7. Throw pasta with vegetable frying.
8. Simmer for another 10 minutes, then let it brew for about 5 minutes and season with herbs.

dairy

• Servings: 4 persons.
• Calorie content of the dish: 102 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Do you want to treat your kids to a delicious and original dish? Then use the milk noodle soup recipe. It is sweet, so children like it very much. Although adults are also delighted with such a dish. This noodle soup can be called rather milk porridge. Its density can be easily adjusted by adding more or less pasta. Boil pasta for soup until half cooked in a separate pan. Then they reach the milk and are completely saturated with it. You can add a little cream and a handful of raisins.

Ingredients:

• cream - 150 ml;
• raisins - to taste;
• vermicelli - 150 g;
• milk - 1.2 l;
• butter - to taste;
• sugar - to taste.

Cooking method:

1. Boil vermicelli until half cooked in salted water, then drain in a colander.
2. Boil milk, salt to taste, add sugar.
3. Next, throw pasta, add pre-soaked raisins.
4. After a couple of minutes, fill the dish with cream, boil again.
5. When serving, sprinkle with a piece of butter.

Chinese noodle soup

• Cooking time: 1 hour 30 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 55 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Chinese.

If you love Chinese food, you don't have to go to restaurants to enjoy Chinese food. One of them you can easily prepare at home. The recipe for Chinese noodle soup will help you with this. In some ways, it resembles a lagman. Pak choi is an unusual ingredient in it. If you can’t find one, use a green salad similar to it.

Ingredients:

• pak choi cabbage - 150 g;
• chili - 0.5 pod;
• soy sauce - 20 g;
• water - 1.7 l;
• chicken fillet - 300 g;
• spaghetti - 50 g;
• vegetable oil - 2 tablespoons;
• tomato - 1 pc.;
• water - 1.5 l;
• ginger - 10 g;
• garlic - 1 clove;
• green onion - a few feathers.

Cooking method:

1. Pour the chicken with water, boil the broth, periodically removing the foam with a slotted spoon.
2. Then take out the meat, cut into slices and return to the pan.
3. Chop the tomato into cubes, fry in oil for 3-4 minutes.
4. Then add whole ginger, garlic and pepper.
5. After a couple of minutes, pour the products with sauce, simmer a little more.
6. Fill the chicken broth with the resulting frying.
7. Add vermicelli, cook until tender.
8. At the end, remove the garlic with ginger and pepper from the broth.
9. Add cabbage leaves, turn off the heat, let it brew for 10-15 minutes, season with green onions.

with egg

• Cooking time: 40 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 53 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Japanese.
• Difficulty of preparation: difficult.

Soup with homemade noodles and eggs is a Japanese dish with an unusual, but very harmonious combination of products. In addition, the absence of some of the usual hot ingredients makes it also low-calorie. It's about potatoes. It is not added to this dish. Appetizing chicken legs combined with pasta and eggs make the broth hearty and rich. For flavor, noodle soup is seasoned with fresh herbs.

Ingredients:

• egg - 3 pcs.;
• black pepper, salt - to taste;
• water - 2 l;
• greens - 1 bunch;
• water - 2 l;
• chicken legs - 2 pcs.;
• vermicelli or homemade pasta - 3/4 tbsp.

Cooking method:

1. Place the leg on the bottom of the pan, add water, cook the broth for 10-15 minutes.
2. Next, drain the liquid. Then again pour already clean water, cook the broth again, adding a little salt.
3. Boil the eggs in a separate saucepan.
4. Remove the meat from the broth, chop it lengthwise across the fibers, return it back.
5. Fill the soup with pasta, cook for a couple more minutes until it pops up.
6. Peel the eggs, chop finely, add them to the broth almost at the end.
7. Season with fresh herbs, remove from heat after a minute.

with beef

• Cooking time: 2 hours.
• Servings: 7 persons.
• Calorie content of the dish: 87 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Chinese.
• Difficulty of preparation: difficult.

If you want a dish that is more filling than chicken broth, cook soup with beef and pasta. This is a great hot recipe for every day. Moderately satisfying, dense and saturated thanks to seasonings - this is how this delicacy turns out. The principle of preparation is no more complicated than in recipes based on chicken meat. The main thing is not to be lazy to strain the broth. So it will become transparent, because of which the dish itself will be more pleasant to eat.

Ingredients:

• onion - 1 pc.;
• beef - 1 kg;
• salt - 1.5 tsp;
• ground pepper - to taste;
• carrots - 0.15 kg;
• vermicelli - 0.2 kg;
• water - 2.5 l;
• parsley - to taste;
• bay leaf - 2 pcs.;
• allspice - 5 g.

Cooking method:

1. Put a pot of water and beef on fire, cook for half an hour.
2. Then add whole vegetables with herbs. When they are soft, remove and continue cooking until the meat is tender. This will take 1.5 hours.
3. Next, salt the broth, strain, pour back into the pan.
4. After boiling, season with vermicelli, then simmer for another 5 minutes until it is ready.

Do you want to cook a very tasty noodle soup? Then you need to know a few simple tips:

1. The broth will remain transparent if you cook it over low heat, i.e. there should not be a hint of boiling in the pan.
2. Pak choi in a Chinese soup recipe can be replaced not only with lettuce. Beijing cabbage will do.
3. During cooking, be sure to taste the broth, and only with a metal spoon.
4. To make the noodle soup rich, you need to lay the meat in cold water. Another thing is if you need a dietary dish. Then the meat can be put after boiling.

Video: Duck noodle soup

What a delicious soup with homemade noodles, but just delicious! Probably, you will not find such a person who would say that he does not like this dish. Rich broth with chicken and homemade noodles - it's just lovely.

However, and, unfortunately, not everyone can cook homemade noodles - someone does not get the dough, someone boils the noodles. But not everything is so bad, everything can be learned, we suggest considering the recipes: how to properly cook noodles and soups with it.

How to cook homemade noodles: a classic recipe

How to cook:

We break the chicken egg and put it in a deep container;

Then beat the egg well with a fork until foamy;

Add a little salt, at your discretion and mix;

We pour flour until the mass becomes very thick and acquires the structure of the dough;

We form a small ball from the dough, wrap it in a plastic bag;

We put it in the refrigerator for half an hour;

After that, we take out the bun, divide it into two portions;

From each part we form a small cake to make it easier to roll out;

Then, using a noodle cutter or a regular rolling pin, we roll out a cake with a thickness of no more than 2 mm;

As thin cakes are rolled out, they must be cut into strips with a width of not more than 5 cm;

We put all the strips in a pile and then, using a noodle cutter or a knife, cut them into noodles;

Ready noodles should turn out with a section of 2x2;

Then we put all the finished noodles on a wooden board sprinkled with flour and dry them.

How to make homemade chicken noodles

Components for the test:

• A glass of wheat flour;
• Chicken egg - 1 piece;
• A pinch of salt;
• 1 small spoonful of vegetable oil.

For soup:

• Chicken meat, backs - 2 pieces;
• Chicken breast - 1 piece;
• One carrot;
• One small onion;
• A bunch of green dill;
• Homemade noodles;
• A little salt and black pepper.

1. Break the chicken egg and put it in a cup;
2. Add vegetable oil and salt to the egg. Beat everything thoroughly with a fork or whisk until foam appears;
3. Then we sift the flour through a sieve into another cup, make a recess in the middle and pour the beaten egg into it;
4. Mix everything with a fork until a thick mixture;
5. Dust your work surface with flour and place the dough on it. Knead it with your hands to an elastic structure;
6. Place in a plastic bag and wrap well. We leave it for 30 minutes;
7. Then we cut into two portions and roll each with a rolling pin into a thin cake. Roll out as thin as possible;
8. Dry the rolled cakes for 20 minutes;
9. Sprinkle the cakes well with flour so that the noodles do not stick together during the boiling process;
10. We cut them into strips with a width of 5-7 cm;
11. We fold the strips in the form of a pile and cut into noodles;
12. We put it in a sieve and shake it so that the excess flour crumbles;
13. Then we spread the straw on a wooden board or on a table and dry it;
14. Now let's move on to making the soup. We wash the backs and breast;
15. We spread the backs in a metal container, pour water and put on fire;
16. As soon as the backs boil, foam will appear on the surface, it must be removed;
17. Then put the breast into the boiling broth, add salt;
18. We wash the onion and put it directly in the husk into the broth, it will give a golden color;
19. Rinse the carrots thoroughly, peel off the skin and cut into 3-4 pieces. We put it in the soup;
20. Boil the soup for 40 minutes. Then we take out chicken meat, carrots and onions from it;
21. We cut the meat into pieces, finely chop the carrots;
22. Boil the noodles separately in salted water until tender, 5-7 minutes. You can cook the noodles directly in the broth, but in the process of boiling the broth will become cloudy;
23. Then pour the broth into a plate, put the pieces of meat and carrots there, add the noodles and serve.

How to cook rice noodles at home

We will need the following products:

• Rice flour - half a kilogram;
• Chicken eggs - 3 pieces;
• Water - 1 large spoon;
• A little salt.

How to cook:

1. Separate the eggs from the shell and put in a large bowl;
2. Add some salt to the eggs and beat. For whipping, you can use a whisk, mixer or blender;
3. You need to beat the eggs until foam is formed;
4. Rice flour should be poured onto the surface of the table in a small pile;
5. In the center of the hill we make a small hole and pour beaten eggs with salt into it;
6. Slowly knead the dough. Add some water if needed. The structure of the dough should be soft;
7. We form a ball from the dough;
8. We divide the ball into 4 parts;
9. We roll each part with a rolling pin or a special machine in the form of a thin and almost transparent cake;
10. Sprinkle each layer well on both sides with flour and leave to dry for 20-30 minutes;
11. Then we cut each layer into medium strips and cut them in the form of thin noodles;
12. Dry the noodles and transfer to a dry bag.

How to cook wok noodles at home

What ingredients should be purchased:

• 100 grams of pork meat;
• Bulb - 1 piece;
• 300 grams of green beans;
• Rice noodles at your discretion;
• 1 fresh pepper;
• Vegetable oil;
• 1 large spoon of soy sauce;
• Sugar - 2 teaspoons;
• A little ground black pepper.

Let's move on to cooking:

1. We wash the pork meat, remove the veins, films. Dry with paper towels;
2. We wash the string beans with warm water;
3. Peel the husk from the onion and cut into cubes;
4. We clean the sweet pepper from seeds, remove the stalk and cut into strips;
5. We put a frying pan on the stove, pour vegetable oil and warm it up;
6. Pour onion cubes, pepper straws and green beans into hot oil. We fry everything;
7. In the meantime, we cut the meat in the form of sticks or straws;
8. After 5 minutes, add pieces of meat along with ground black pepper to the frying of vegetable slices. We fry everything for 5-7 minutes;
9. Then mix the soy sauce with sugar in a bowl and mix well;
10. Pour the prepared sauce over vegetables and meat. Reduce the heat and cook for 7-8 minutes;
11. Rice noodles prepared according to the recipe above should be boiled for 5-7 minutes;
12. After that, put the finished boiled noodles into the pan with the rest of the ingredients and mix so that the sauce and juices from vegetables and meat are absorbed into the noodles. Cook for another 2-3 minutes;
13. The dish is ready, put it on plates and serve

How to cook udon noodles at home

What do we need:

• Half a kilo of unrefined flour;
• Flour, bleached wheat - 150 grams;
• Hot water - 250 ml;
• Salt - 4 small spoons.

Let's move on to cooking:

1. Dilute salt in a glass of warm water and stir. Stir until all salt is dissolved;
2. Put the flour of both varieties into a deep cup and mix well;
3. After the salt in the water is completely dispersed, pour the water into the flour and knead the dough. It should turn out cool and elastic;
4. We make a ball out of it and put it in a plastic bag;
5. We wrap a towel and put it on the floor, as Japanese chefs do;
6. Then we stand on the dough and stomp on it for a couple of minutes;
7. Next, take out the cake and roll it out, fold it in half and roll it out again;
8. After that, we again shift it into a bag, wrap it with a towel, put it on the floor and stomp on it;
9. Again, take out of the package and roll. So you need to do 3-4 times. The dough should be perfectly smooth;
10. At the end, put it in a bag and leave it there for 4 hours;
11. After 4 hours, you need to trample on the dough again and after that we roll it into a thin layer with a thickness of 4 mm;
12. We fold the rolled layer in three - we turn the two sides to the middle of the layer;
13. Then, using a sharp and long knife, cut the folded cake into three rings with a thickness of 3 mm;
14. Place a pot of water on the stove, bring to a boil and add the udon noodles. Boil until tender, 7-8 minutes;
15. We wash the boiled noodles several times and serve.

How to cook thin homemade chicken noodles

For test:

• 2 eggs;
• A glass of flour.

For soup:

• 700 grams of chicken meat;
• Water - 2 liters;
• Carrot - 1 piece;
• One head of onion;
• One sweet pepper;
• A little salt;
• A couple of sprigs of dill.

Recipe:

1. Break the eggs into a bowl and mix with flour;
2. Knead a cool and elastic dough;
3. Then we form a small ball out of it and leave it for 15-20 minutes;
4. We roll out the ball in the form of a thin cake, its thickness should be about 2 mm;
5. Dry the cake for 20-30 minutes;
6. Then we cut the cake into strips 6-8 cm thick;
7. We fold these strips in a pile and cut into thin noodles, similar to vermicelli;
8. Scatter the noodles on the table and leave to dry;
9. Chicken meat is cut into portioned pieces, placed in a saucepan, pour water and put on gas;
10. As soon as the water boils, remove the foam from above, add salt to the broth;
11. Remove the peel from the onion and cut it in the form of half rings, pour them into the broth;
12. We wash the carrots, peel and three with a medium grater. We also fall asleep in the broth;
13. We clean the pepper from seeds and stalk, cut it into strips and put it into the broth;
14. Approximately 10 minutes before readiness, we pour thin noodles into the broth and boil until cooked;
15. At the end, sprinkle the soup with small pieces of dill.

Secrets of making homemade noodles

• After kneading, the dough should stand for 30-40 minutes;
• After rolling, the cakes should not dry for too long, otherwise they will dry out and crumble;
• Boil noodles should be no more than 7-8 minutes. Otherwise, it will boil and turn into porridge.

Homemade noodles are always delicious. You can cook various dishes with it. For example, with rice or udon, you can cook various second treats with vegetables or meat. But homemade noodles go perfectly with chicken broth.

Prepare noodles according to the proposed recipes and please your family with these dishes!