Cooking noodles. How to cook homemade noodles correctly

Store shelves today are replete with a huge range of products for every taste. It is enough to visit a nearby supermarket, buy ready-made semi-finished products and not waste extra time constantly preparing food. Housewives adhere to the same opinion when choosing store-bought noodles, which can be cooked in a matter of minutes without much hassle. In fact, even a beginner in the culinary arts can knead the dough for this dish on their own. In this article we will tell our readers how to prepare homemade noodles quickly and without much difficulty.

Homemade noodles go well with various vegetables, herbs, mushrooms, and can also be used as the main ingredient for soups. To make this side dish, you only need flour, eggs, water and a pinch of salt.

Note: the finished dough can be cut in a wide variety of ways, be it ordinary strips, cubes or interesting figures made using a special noodle cutter.

You will need:

400 g flour (preferably premium);
1 egg;
a pinch of salt.

Step-by-step cooking process:

In a deep bowl, thoroughly beat the chicken egg with a pinch of salt until foam appears.
Then we begin to slowly add the sifted flour, without stopping beating the egg mixture. As a result, you should have a medium-thick dough.
On a surface sprinkled with flour, knead the mass thoroughly until a stiff consistency is formed, then roll the finished dough into a bun and cover it with cling film.
Place the mixture in the refrigerator for 30 minutes, and after this time, take out the formed ball and cut it into two halves. Roll out each piece using a rolling pin. Important: you need to roll out the dough until the finished layer is slightly translucent.
Cut the rolled out layer of dough into thin strips. You can use a regular knife or a special noodle cutter.
At the final stage, it is necessary to dry the resulting noodles so that they can be subjected to further heat treatment.

From choux pastry

Ingredients:

300 g wheat flour;
150 ml hot water;
50 ml vegetable oil;
1 tsp. salt.

Let's start cooking:

Sift the flour in advance and mix it in a convenient container with a pinch of salt.
Next, pour boiling water into the saucepan, add oil and bring the resulting mixture to a boil.
Immediately after boiling, pour the water and oil into a previously prepared container with flour, then actively mix the ingredients with a spoon.
Cover the hot dough with a lid and leave for 10 minutes.
Knead the cooled mass thoroughly with your hands, roll out the dough into a thin layer, and then cut it into small strips.
The finished noodles must be placed on a board and dried for 5 - 6 hours.

Note: if you want to speed up the drying process, place the noodles in an oven preheated to 60°C and leave it for half an hour.

Recipe for lagman

Lagman is a traditional dish of Uzbek cuisine. Hand-cooked spaghetti is made with meat, herbs, broth and various spices. Most lagman recipes are based on the use of the simplest dough of water, eggs and flour. Before serving, broth with meat and vegetables is first added to the cooked noodles, and then the dish is decorated with chopped herbs.

To prepare noodles you need the following products:

water – 2 glasses;
eggs – 2 pcs.;
premium flour – 500g;
salt – 1 tsp;
soda – 1 tsp;
vegetable oil – 1 tsp.

Cooking steps:

Combine chicken eggs with salt, beat the ingredients thoroughly until foam forms.
Next, pour in 1.5 cups of water and whisk the egg mixture again.
Pour the sifted flour into a deep-bottomed bowl to form a small mound. Make a depression in it and carefully pour in the previously prepared mixture of water and eggs.
Mix the ingredients with a spoon, then spread the mixture by hand on the work surface of the table. Use as much flour as needed to achieve a stiff consistency.
Wrap the finished dough in a plastic bag and leave for 1 hour.
To make it more elastic, crush the lump in a soda solution. To do this, mix ½ cup of water with 1 tsp. soda and a pinch of salt. While kneading the dough, dip your hands in the mixture.
Finally, form the dough into a flat cake and cut it into strips 2 cm wide. Grease the finished pieces with a small amount of oil, and then carefully pull them out with both hands.

Homemade egg noodles

It is unlikely that you will find pasta in the store that can compare in taste to delicious homemade homemade noodles. Tender egg noodles can be added to chicken soup or made into a delicious pasta with vegetables and creamy sauce.

Ingredients:

flour – 400 g;
eggs – 2 pcs.;
yolks – 2 pcs.;
sunflower oil – 1 tbsp. l.;
coarse salt – 1 tsp.

Let's start cooking:

Mix 100 ml of purified water with salt. Stir the mixture until the salt is completely dissolved in the water.
In a deep bowl, mix the eggs with the yolks, add vegetable oil and thoroughly beat the ingredients again.
Next, pour the sifted flour into a convenient container and make a depression where you can carefully pour the beaten eggs. Mix all ingredients thoroughly until smooth.
Cover the kneaded dough with cellophane and refrigerate for 8 hours.
The cooled mass is rolled out using a rolling pin, after which the translucent layer of dough is cut into thin strips.

For chicken soup

Delicious homemade noodles cooked with eggs without adding water are perfect for first courses. You can use the above described egg noodles or rice flour noodles. Combine salt, eggs and flour, knead the resulting mass thoroughly and roll out a layer of dough no more than 1 mm thick.

Cut the rolled out layer into thin strips. The finished noodles do not need to be further dried. It is enough to shake it thoroughly before cooking, after which the vermicelli is placed in chicken broth and cooked for 3 minutes.

Note: the noodles are added to the soup at the very end of cooking, after adding potatoes, carrots and chicken to the broth.

Udon noodles - a simple recipe

The main feature of this Chinese dish is that the noodles for it are prepared exclusively from wheat flour. All you need to do is add a little soy sauce to enjoy the exquisite taste of Asian cuisine. However, udon noodles are practically not eaten in their pure form; the dish is often supplemented with various vegetables or seafood.

Required Products:

350 ml water;
500 g unrefined wheat flour;
150 g refined wheat flour;
4 tbsp. l. salt.

How to cook udon noodles:

Bring the water to a boil, remove from heat and add salt. It is necessary to stir the mixture until the crystals are completely dissolved.
In a bowl, mix two types of wheat flour, then pour in the prepared saline solution. Mix all ingredients thoroughly.
Cover the resulting mass with cling film and leave for 10 minutes.
Next, we form a flat cake from the finished dough, which we roll out into a thin layer using a rolling pin. Fold the resulting layer several times and roll out the dough again. We repeat this procedure 5–6 times. Let the prepared mixture sit for another 4 hours.
At the final stage, we roll out the workpiece again so that we get a very thin layer. Fold the dough again several times and cut it into rings.
The finished noodles are placed in the freezer for 2 hours, and after this time, the finished noodles are boiled in water or broth.

Note: to prevent the noodles from becoming overcooked during heat treatment, frozen udon should be slightly defrosted before use.

How to cook wok noodles

These Chinese noodles are fried in a special deep frying pan with a convex bottom. Not everyone has such utensils in their home, so we recommend choosing any other frying pan that you find in your kitchen. The main ingredients are wheat udon noodles, buckwheat vermicelli or funchose made from rice flour.

To begin, fry vegetables, meat or seafood in a wok. The choice of ingredients used in the dish depends on your taste preferences and wishes. In Asian countries, chicken, beef or pork are added to wok noodles. After the meat is lightly fried, add boiled noodles to the frying pan and fry all the ingredients until fully cooked.

This vermicelli is boiled in lightly salted water for no more than three minutes, after which it is placed in a colander and the liquid is drained. Before frying, just soak it for 10 minutes in cool water without further cooking. This way the finished vermicelli will be tender, elastic and very tasty.

Ingredients:

500 g rice flour;
3 chicken eggs;
1 tbsp. l. water.

Let's start cooking:

Combine the eggs with salt and beat the mixture with a blender.
Pour the flour into a mound, make a hole in the center, then carefully pour the egg mixture into the hole. Knead the resulting mass.
Make a bun from the finished dough and roll it out until translucent. Roll the resulting layer in rice flour on both sides, and then leave the dough to dry for 30 minutes.
As soon as the workpiece is slightly dry, cut it into thin strips and carefully form the future noodles.

Knowing these little tricks, you will definitely make delicious homemade noodles without additives harmful to the body. Combine vermicelli with various vegetables, meats or seafood, complement the dish with aromatic spices and delight your household with a home-cooked culinary masterpiece.

You can make homemade noodles with your own hands in two ways: by hand and using a special machine. Today we will look at both of these methods in great detail, step by step, with photos. There will be dough recipes, rolling and cutting technology. You will have a choice which option to take for yourself. And what to cook with it - chicken soup, lagman or just boil it as a side dish, you will decide later. The main thing is that there are noodles!

General principles and rules for preparing noodles at home

Since all the flour is different, the gluten in it is different, it can be dry or wet, so the amount may vary. Be guided by the amount indicated in the list of ingredients, but add less at first, then add it while kneading the dough to bring it to the desired thickness.
The quality of the finished homemade pasta depends on the quality of the dough. Therefore, it is kneaded very well. This is work. But it’s impossible without him.
When you work with one rolled out layer, the rest must be covered so that they do not dry out. Overdried dough will not make noodles; they will crumble.
The finished noodles must be dried. You can dry it naturally by laying it out on a baking sheet for 5-7 hours. If you need it quickly, then dry it in the oven at a temperature of 50-60°C for 30-40 minutes with the door ajar.
You can store it in a glass jar with a screw-on lid, but make sure that the paste is not packed tightly into it. You can use a box of breakfast cereals, etc. for this purpose. Well dried, it can be stored for several months. But usually few people cook it in such quantity.
You need to cook for 5-10 minutes, depending on its size. In the soup - no more than 5 minutes, but then you need to let it brew.
To prevent the soup from turning out cloudy, the noodles need to be cooked separately until the consistency is “al dente” (for a tooth, undercook a little) and put into the soup ready-made.
If you want a recipe without eggs, you can simply omit them from all of our recipes below and replace them with a little extra water. And so that the finished products have a beautiful yellow color, which eggs usually give them, add a pinch of turmeric to the dough.
Colored paste can be tinted with natural dyes. Green color will come from spinach, red from beets, yellow from turmeric, pink from paprika.

Homemade noodles recipe with photos step by step

I'll start with the most traditional recipe. The dough will be on the eggs. There will be two manual slicing methods.

Ingredients:

flour – 160g;
water – 2 tbsp;
sunflower oil – 1 tbsp;
salt – 1 tsp.

How to make homemade noodles:

It is better to work directly on the countertop. Therefore, we wipe it well, dry it and get started. Sift the flour into a slide.
We make a depression in the center, like a volcano crater, and break an egg into it. Add salt and oil.
Use your hands to scoop up the flour from the edges of the mound and knead the dough. It will be very cool, but it is necessary, so you will have to try. Knead it for a long time, at least 20-30 minutes.
Place the resulting lump in a plastic bag or wrap it in cling film and leave for half an hour.
After this time, take it out of the bag and divide it in half.
Roll out each of the two halves very thinly with a rolling pin. During the rolling process, sprinkle the table with flour so that the layer does not stick.
Give the rolled out layers 7 minutes to sit and dry. But no more, so as not to dry out!
Now let's talk about cutting. There are two quick ways to do this manually. First one first.
Roll the layer into a roll.
And cut it crosswise into pieces with a sharp knife, each of which, when untwisted, will turn into noodles. If you need shorter noodles, then first cut the roll in half lengthwise and only then cut it across.
The second cutting method is suitable for making long noodles. Fold the dough layer in half, and then fold it into a triangle like a pancake.
And then cut the triangle crosswise.
Next, we dry the noodles and either use them immediately for their intended purpose or fold them for storage.

Wide homemade noodles

Italians call it pappardelle - wide flat noodles 13 mm wide, fettuccine - the same shape, but 7 mm wide, or tagliattele - 5 mm wide. And if you cut it with a knife - a roller with wavy edges - you get mafaldine. How do they remember all this and not get confused???

Ingredients:

wheat flour – 200g;
eggs – 2 pcs;
salt – 0.5 tsp;
vegetable oil – 1 tbsp.

How to properly cook homemade noodles:

These noodles are good for Bolognese pasta, lagman, wok, as a side dish for meat dishes.

Homemade noodle dough for noodle cutter

The previous two recipes were for manual preparation. Now let's move on to the technology of making noodles using technology. Here the dough will initially be kneaded in a mixer (dough mixer), and then rolled out and cut using a noodle cutter. I’ll tell you right away why there is no salt in the recipe. When rolling through this device, grains of salt in the dough can damage the surface of the rollers, so do not add salt correctly.

Ingredients:

flour - 2 and 1/4 cups *;
eggs – 3 pcs.

* glass with a capacity of 200 ml.

How to cook egg noodles using a noodle maker:

DIY farfalle pasta (bows)

At home, we can prepare not only long noodles, but also, for example, bows, which are called farfalle in Italian.

Ingredients:

flour – 450-540g;
eggs – 2 pcs;
water – 3 tbsp;
vegetable oil – 1 tbsp;
dry ground paprika – 1 tsp.

Cooking process:

They can be stored in a tightly closed jar and cooked as a side dish for meat, poultry, etc.

Homemade pasta with herbs and olives

This spicy, aromatic Italian pasta can also be prepared at home with your own hands. And it’s good to serve even just with sauces: tomato, pesto.

Ingredients:

flour – 200-250g;
egg – 1 piece;
water – 2 tbsp;
herbal olive oil – 1 tbsp;
olives – 6-7 pcs;
salt – 0.5 tsp.

How to make Italian pasta:

Have you ever seen how Chinese noodles are prepared? It’s almost like magic: in our hands we see a lump of dough, a few seconds and it turns into the thinnest long threads. In general, watch the video.

So how? So many recipes with photos. I think now you will definitely be able to make homemade noodles yourself.

At first, noodles were made from rice flour and water, and then they came up with options based on bean starch, wheat and buckwheat flour, potatoes and soy. They say that it is impossible to cook real Chinese noodles on your own unless you have devoted about five years to mastering this skill. And the point here is not at all in the complex recipe. It turns out that manipulating the dough requires not only special training, but also physical effort, precise calculations and enormous patience.

Imagine: the dough is kneaded by hand ten times, then it is rolled out into the thinnest layer, rolled, gently shaken, and kneaded again. And so on until it becomes elastic and stops tearing. After this, the layer is cut into long strips. Only a professional can determine the degree of readiness of the test by eye - it should look like a baby’s cheeks. If it is not possible to repeat all these steps, it is better to buy ready-made noodles - already dried and packaged - and cook them correctly. Do not forget that you throw the noodles (and not in batches, but all at once) only into boiling salted water, and after cooking, put them in a colander and rinse with cold water. Rice noodles intended for soup are usually first soaked in water for about five minutes and then added to boiling broth. But the so-called glass noodles (made from pea starch) do not need to be cooked - they are simply poured with hot water or boiling water and left for about a quarter of an hour. As a result, it becomes soft and slightly slippery; all that remains is to mix it with fried vegetables or mushrooms.

And if you decide to make a soup or stew from thick Japanese udon noodles, remember one more simple tip: boil the udon in boiling water, add a cup of cold water, bring it to a boil again and add water. Then the noodles will remain a little hard inside and retain their taste as much as possible. If you like Italian cuisine, take note of a few simple tips. Fettuccine (ribbons) - flat, long noodles half a centimeter thick and a centimeter wide - goes perfectly with spicy tomato or fish-based sauces. The taste of its closest relative - tagliatelle (ribbon egg noodles) - is perfectly revealed in combination with mushroom or cream sauce, as well as with the famous Bolognese. And wide, long pappardelle noodles in Italian cuisine are included in the recipe for many hearty meat casseroles and other hot dishes.

For 4 persons: tagliatelle noodles - 400 g, bacon - 200 g, hard cheese - 100 g, tomatoes - 150 g, garlic - 1 clove, chili pepper - 1 pc., olive oil, salt

Boil tagliatelle in salted water until tender. Heat olive oil in a frying pan. Cut the bacon into cubes and place in a frying pan. Fry until golden brown. Pass the garlic through a garlic press. Wash the chili pepper, cut it, remove the seeds and chop it. Wash the tomatoes, cut into slices. Add garlic, chili pepper and tomatoes to bacon. Fry for another 3-5 minutes. Season the noodles with the prepared sauce. Grate the cheese on a coarse grater. Sprinkle the dish.

Calorie content per serving 410 kcal

Cooking time from 30 minutes

7 points

For 5 persons: noodles - 500 g, lamb - 400 g, carrots - 2 pcs., potatoes - 2 pcs., bell pepper - 1 pc., onion - 1 pc., vegetable oil, salt, ground black pepper

Boil the noodles in salted water until tender. Drain in a colander. Wash the lamb and cut into small pieces. Wash, peel, and cut into cubes the onions, peppers, carrots and potatoes. Heat vegetable oil in a saucepan. Fry the meat until golden brown. Add vegetables, fry for 5-7 minutes. Pour in water (it should completely cover the contents). Salt and pepper. Cook until done. Place noodles in deep plates. Pour in the meat and vegetable gravy.

Calorie content per serving 295 kcal

Cooking time from 60 minutes

Difficulty level on a 10-point scale 8 points

For 6 persons: flour - 600 g, eggs - 2 pcs., beef - 1 kg, carrots - 1 pc., onions - 3 pcs., bay leaf - 2 pcs., parsley - 1 bunch, vegetable oil, salt, ground black pepper

Rinse the beef. Place in a saucepan, add water. Cook over moderate heat for 1.5 hours, periodically removing the foam. Wash and peel the carrots and onions. Place on meat. Salt, pepper, add bay leaf. Cook until the meat is done. Sift the flour into a bowl. Beat the eggs with a fork and add to the flour. Add 0.5 tsp to the mixture. salt and 200 ml of cold water. Knead the stiff dough. Wrap in film and leave for 30 minutes. Sprinkle the work surface with flour. Divide the dough into several parts. Roll each into a thin layer. Cut the layer into strips and then into diamonds. Leave the pieces for 40 minutes to dry. Remove the beef from the pan, separate the meat from the bone, and disassemble it into small pieces. Strain the broth. Peel one onion, chop and sauté in vegetable oil. Cut the second onion into rings and place in the strained broth. Add salt. Bring to a boil, cook for 2 minutes. Remove the onion with a slotted spoon. Boil the noodles in the broth until tender (about 8 minutes). Place the boiled noodles on a plate, add the fried onions, and stir gently. Place the beef in the center of the dish. Distribute onion rings poached in broth on top. Finely chop the greens and sprinkle over the finished dish.

Calorie content per serving 390 kcal

Cooking time 3 hours

Difficulty level on a 10-point scale 10 points

For 8 persons: udon - 400 g, chicken fillet - 350 g, chicken broth - 2 l, lemons - 1 pc., garlic - 3 cloves, ginger root - 50 g, soy sauce - 50 ml, vegetable oil, salt

Wash the ginger root, peel it and grate it on a fine grater. Peel the garlic cloves and pass through a garlic press. Cut the chicken fillet into small pieces. Place the chicken with ginger and garlic in a frying pan and fry in vegetable oil, stirring the contents occasionally, until cooked. Transfer the mixture to a saucepan. Heat chicken broth and add to the pan along with soy sauce. Heat the contents over medium heat for 5-7 minutes. In a separate container, bring salted water to a boil and boil the noodles. Place the finished udon into the soup. Cut the lemon and squeeze out the juice. Add lemon juice to the soup. Stir and remove from heat. Before serving, you can sprinkle with herbs and onion rings.

Calorie content per serving 270 kcal

Cooking time 40 minutes

Difficulty level on a 10-point scale 7 points

For 2 persons: buckwheat noodles - 300 g, shrimp - 150 g, mussels - 100 g, carrots - 1 pc., onion - 1 pc., soy sauce - 50 ml, olive oil, salt, ground black pepper

Boil the noodles in boiling salted water for 4-5 minutes, then drain in a colander. Wash the onion and carrots, peel and cut into strips. Place the vegetables in a deep frying pan and fry in olive oil for 5-7 minutes, stirring occasionally. Rinse the mussels, add to the vegetables, mix the contents of the pan and fry for 2-3 minutes. Add shrimp to the pan and continue to fry the ingredients for another 2 minutes. Reduce heat and add soy sauce. Salt and pepper. Place noodles in the pan. Stirring gently, heat for no more than 5 minutes. Before serving, you can sprinkle the dish with chopped herbs.

Calorie content per serving 375 kcal

Cooking time 25 minutes

Difficulty level on a 10-point scale 7 points

For 3 persons: egg noodles - 400 g, squid (rings) - 300 g, onion - 1 pc., celery - 2 pcs., soy sauce, vegetable oil, salt

Wash, peel and chop the onion. Lightly fry in vegetable oil. Wash the squid rings and chop finely. Boil in salted water for 3-5 minutes. Add to the pan with the onions. Fry for 3 minutes. Boil the noodles in boiling salted water until tender. Drain in a colander. Wash the celery and chop. Place noodles and celery in the pan. Pour in soy sauce. Heat, stirring, for 5 minutes.

Calorie content per serving 360 kcal

Cooking time 30 minutes

Difficulty level on a 10-point scale 7 points

For 2 persons: rice noodles - 300 g, cucumbers - 1 pc., carrots - 1 pc., bell pepper - 1 pc., chili pepper - 1 pc., vinegar - 1.5 tsp., soy sauce, olive oil

Pour boiling water over the noodles. Leave for 7-9 minutes. Drain in a colander. Wash, peel, and cut bell peppers, chili and carrots into strips. Fry in olive oil for 1-2 minutes (vegetables should be almost raw). Wash the cucumber and cut into thin slices. Combine noodles and vegetables. Pour in vinegar and soy sauce. Mix. You can sprinkle with sesame seeds before serving.

Calorie content per serving 220 kcal

Cooking time from 15 minutes

Difficulty level on a 10-point scale 6 points

For 10 persons: noodles - 100 g, minced chicken - 500 g, potatoes - 4 pcs., carrots - 2 pcs., onions - 1 pc., garlic - 3 cloves, vegetable oil, salt, ground black pepper

Peel the garlic and pass through a garlic press. Add to the minced meat, salt and pepper. Mix. Form the minced meat into meatballs. Boil 2.5 liters of water in a saucepan. Place the meat pieces into boiling water. Wash, peel, and cut potatoes, carrots and onions into cubes. Sauté onions and carrots in vegetable oil. When the meatballs float to the top, put the sauté and potatoes into the pan. Add salt. After 7-10 minutes, add noodles. Cook for 3-5 minutes. Remove from heat and let sit for 15 minutes. Before serving, you can sprinkle with chopped herbs.

Calorie content per serving 195 kcal

Cooking time 60 minutes

Difficulty level on a 10-point scale 8 points

Homemade noodles prepared by yourself cannot be compared with store-bought noodles. There are several options for preparing it, and the taste will be different and unforgettable each time. We offer the best homemade noodle recipes, among which you will definitely find one that will become your favorite.

For such noodles you will need a minimum of products:

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

The noodles are prepared as follows:

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

Choux pastry recipe

Many people are intimidated by the labor-intensive process of rolling out noodles. But the task can be simplified. To do this, the dough is prepared without eggs, by brewing with the addition of vegetable oil.

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

Product composition:

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

The noodles are prepared like this:

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

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

Option for chicken soup

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

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

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

Homemade rice noodles

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

Ingredients:

500 g flour;
3 chicken eggs;
a little salt;
1 tbsp. l. water.

Mix all ingredients and knead the dough. To get the taste of rice flour noodles, you need to roll out the dough very thin. 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 it, but the dishes must be of a certain type. A frying pan with high sides is ideal, but if you don't have one, use a casserole or Dutch oven with thick, high sides.

Most often, buckwheat noodles are used to prepare this dish, as it belongs to Pan-Asian cuisine. But if you don’t find buckwheat flour in the store, you can make it yourself. To do this, simply take buckwheat grains and grind them to flour. After this, mix the flour with the egg and water and knead the dough. It will turn out to be a pleasant brownish shade.

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, use lean chicken or pork;
Bulgarian pepper;
leek;
green beans;
young corn on the cob;
ginger root;
chili pepper;
buckwheat noodles.

Now let's look at the algorithm for preparing the dish itself:

A distinctive feature of this dish is that all the ingredients are cut into equal strips and one by one placed in a frying pan with oil.

Fry various vegetables in a wok in a small amount of oil, adding them one at a time.
The meat is also fried separately.
Pre-boiled buckwheat noodles are also prepared there.
All ingredients are brought together and simmered for no more than a minute.

To complete 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 with flour and egg mixture without adding salt, since it will not have time to dissolve without adding water.

You will need the following products:

eggs – 10 pieces;
flour - until the desired dough consistency.

It’s worth warning right away that it’s difficult to make a batch with so many eggs. To begin, take half of the necessary products. You will have to add flour “by eye” to get a fairly tight dough. There are no specific standards, since flour can be of different moisture content and grade, and eggs can be of completely different sizes.

Homemade noodles, egg recipe:

Sift the flour into a large bowl and make a well in the resulting mound.
The eggs are beaten in one by one and the dough is kneaded. As soon as it begins to “set” into a lump, place it on the board and, adding flour, continue kneading. This is not easy to do, the dough turns out dense and difficult to kneading, requires intense movements.
As a result, the base should turn out to be steep, denser than for dumplings or dumplings. You will have to knead for a long time, but only after this the dough will become elastic and pliable.
After kneading is finished, set the dough aside for 20 minutes, covering it with film or a plate, so that it “disperses” and becomes more tender.
When you roll it out to cut noodles, tear off small pieces from the bun and keep the rest of the mass closed.

Udon noodles - the easy way

Many people will be interested in the trendy name for noodles. In fact, only the name is unusual about it. In reality, these noodles are made from plain flour, water and salt, and are quite thick and soft. Fans of such pasta are advised to use coarse flour for their preparation.

Many Russian people do not understand this type of noodles, preferring traditional, hard varieties. Udon noodles 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 get wet and turn into a blurry mass.

There are very unusual ways of preparing udon noodles, where the dough is folded into a bag and trampled underfoot to ensure good mixing. After this, it is folded in half and trampled again, and so on several times. Then the layers are cut into thick strips.

Several recipes for homemade noodle soups

As it turned out, preparing homemade noodles is not difficult; with a little effort, a delicious dish will be ready. And if everything has now fallen into place in the matter of preparing noodles, then it’s time to figure out what first courses can be cooked 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 celery root;
a bunch of parsley;
a quarter of a small kohlrabi;
small onion;
4 – 5 black peppercorns.

Preparation:

The chicken is washed and filled with water so that it covers the meat. The chicken can be placed 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.
The vegetables are peeled and added to the broth, while the onion should be put in the peel - it will give the broth a golden color.
Don't forget to remove the foam after boiling and reduce the heat. Cooking time is 3 – 4 hours.
The noodles are cooked separately and mixed with the broth before serving.

Potato and noodle soup

This soup is prepared both with and without meat. Its preparation time is 40 minutes. If the meat is cooked, then approximately 1 hour is added to it.

The soup is cooked according to the standard procedure. 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 approximately 500 g;
one carrot and one onion;
1 – 2 bay leaves;
2 – 3 cloves of garlic;
half a bunch of dill and parsley;
Spices are added to taste.

Let's prepare it like this:

First prepare the broth if using meat. If there is none, then first bring the water in the pan to a boil.
Vegetables are cut into small pieces, and onions into rings.
Add potatoes to boiling water along with salt and cook for 10 minutes.
After this, onions, carrots and bay leaves are added to the broth, followed by another 5 minutes of cooking.
After this, you need to add vermicelli and cook until it is ready.
Chopped herbs, spices and garlic are added to the soup at the very end.
How long 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 a person’s diet every day, and such light ones even more so.

Most of us are accustomed to purchasing food in stores. Every day, without thinking, we take sausages, cheeses, pasta, yoghurts from the shelves, reading the labels on the packages if we are interested in calorie content or the presence of nutrients. However, most of us prefer not to look at the composition of the product, so as not to be afraid of the impossible amount of E, preservatives and dyes, and all sorts of incomprehensible words.

If you are an adherent of a healthy and proper diet, then you can refuse most industrially produced products without compromising your organoleptic senses. Replace sausage with fresh meat, take natural yoghurts, without sugar and dyes, and you can cook pasta yourself. Homemade noodles will be an excellent substitute for flour products, because you will know exactly what they are made of.

Homemade noodles - preparing food and dishes

Homemade noodles can take on any shape under your hands - you can cut them into bows, squares, triangles, strips. If you want, roll out the dough and cut out long rectangles to create a lasagne base.

Cooking noodles is a simple task that does not require a huge amount of ingredients and effort. The ingredients you will need are: flour, egg, salt and water. But you need to be careful when choosing two ingredients if you want to get a tasty and healthy product. We are talking about flour and water. The water should be mineral, not carbonated. This will allow the product to have a smooth, neutral wheat taste. Since you need very little water, it will not be difficult for you to choose the “right” water.

Regarding the choice of flour, there is no need to purchase a product labeled “highest grade”. This note indicates that the flour has gone through all levels of processing and has become sterile and useless. Of course, the baked goods will turn out beautiful, snow-white, but will not contain anything useful. It is best to give preference to wholemeal flour. You can choose not only traditional white flour, but, for example, buckwheat or rye. Also today flour with crushed bran is sold. This ingredient will give the noodles a slightly unusual taste and gray color, but such pasta will definitely not harm your waistline!

The phrase “homemade noodles” refers not only to pasta, but also to noodle soup. In restaurants and canteens this dish is called “noodle soup”. By following the recipes below, you will learn not only how to make “pasta,” but also how to turn it into a flavorful soup.

Homemade noodle recipes:

Recipe 1: Homemade noodles

The recipe is simple and quick to make. Follow the step-by-step instructions and you will succeed the first time. Use this recipe if you want to cook “thick” pasta and serve it with sauces in its pure form.

Required ingredients:

Flour – 450 gr.
1 egg
120 ml water

Cooking method:

Using a mixer at high speed, combine the salt, water and egg.
Pour some flour onto a clean surface and make a hole. Pour the egg mixture into it.
Knead the dough with your hands, turning it into a tight lump.
Cover the dough with a damp towel or gauze and leave for 35 minutes.
Roll out the dough with a rolling pin into a thin layer, after dividing it into parts. Cut the layer with a knife into noodles of the shape you want.
Dust the noodles with flour.

Recipe 2: Homemade thin noodles

Many housewives believe that the thinner the noodles, the more skillful the craftswoman who made them. Nowadays there are machines that roll out the dough and cut the noodles themselves, but following this recipe you won't need anything other than your hands and a sharp knife. Unlike the previous recipe, almost no water is used here, or only one tablespoon. Please note that such a weak dough will be more difficult to knead, but the result is worth it. The resulting homemade noodles are ideal for soups.

Required ingredients:

1 egg
450 gr. flour

Cooking method:

As in the previous recipe, pour a mound of flour onto a clean countertop, making a well inside.
Using a mixer, beat the egg with salt and add water.
Add the egg to the flour and use your hands to knead into a soft dough.
Cover the resulting lump of dough with damp gauze and leave to “rest” for 35 minutes.
Pinch off a fist-sized piece of dough from a lump of dough. Roll it into a circle with a diameter of at least twenty centimeters.
Cut the circle in half and roll out further, turning the halves into circles. Place the resulting layers on a table sprinkled with flour and let them dry slightly.
After 10 minutes you can cut the dough into noodles. If you don't rush, you will get a real cobweb!

Recipe 3: Homemade chicken noodles (soup)

Homemade noodle soup is most often cooked with chicken broth. The dish, although simple, is equally loved by both children and adults. We recommend that you use chicken legs to make the soup more rich and golden in color. If you're watching calories, it's better to take fillet.

Required ingredients:

Homemade thin noodles – 1 handful
Chicken fillet – 1 piece
Potatoes – 1 piece
Onions and carrots for frying
Spices

Cooking method:

Let the chicken fillet boil. It is best to cut it into pieces.
Peel and cut the potatoes. Once the water has boiled, remove the “noise” and place the potatoes in the pan.
Prepare roasted vegetables. Add to soup and reduce heat. In 10 minutes the soup will be ready.
2 minutes before readiness, add noodles to the soup.

Recipe 4: Homemade noodles with champignons

An excellent hearty second course that can be prepared both for lunch and for a holiday table. For this dish, it is best to cut the noodles into a long ribbon about a centimeter wide.

Required ingredients:

Homemade noodles – 200 gr.
Fresh champignon mushrooms – 240 gr.
Onion – 1 piece
Sour cream – 250 ml
Sunflower oil
Fresh parsley

Cooking method:

Let the noodles boil.
Let's prepare the mushroom sauce. To do this, wash the champignons well and chop finely. Also finely chop the onion.
Fry the onion in hot oil in a saucepan, then add chopped mushrooms to it. Simmer the vegetables for 10 minutes until all the moisture has evaporated, then add salt and sour cream.
Close the saucepan with a lid and let the mixture simmer under the closed lid for another 7 minutes.
Place the finished noodles in a colander, then arrange in portions, pouring sauce on top. Garnish the dish with chopped herbs.

Recipe 5: Homemade noodles with meat sauce

This dish will remind you of Bolognese pasta, only it “sounds” much more homemade. For minced meat, it is best to use lean meat, such as beef. The noodles should not be cut with a web, but with a wide (8-10 mm) ribbon. Garnish the finished dish with fresh basil leaves.

Required ingredients:

Homemade noodles – 300 gr.
Minced lean meat – 150 gr.
Tomato paste – 60 gr.
Butter
Onion – 1 piece

Cooking method:

Pass the onion through a meat grinder along with the minced meat.
Grease a hot frying pan with oil and add minced meat to fry. Fry it for 10 minutes, stirring with a spatula, until it turns brownish. The minced meat should not stick together into lumps.
Add pasta to the minced meat, stir, cover and simmer over low heat for 7 minutes.
Boil homemade noodles. When ready, place on plates and top with meat sauce.

Recipe 6: Homemade noodles with cherry syrup

Sweet homemade noodles would be a great idea for breakfast. But it’s best to prepare it from wholemeal flour, otherwise you’ll just get an “unhealthy” carbohydrate, and you’ll also flavor it with sugar.

To make syrup, you can choose any berry instead of cherries.

Required ingredients:

Homemade noodles – 220 gr.
Cherry – 200 gr.
Citric acid – ½ tsp.
Sugar – ½ cup

Cooking method:

Let's prepare cherry syrup. To do this, wash the berries and remove the seeds. Grind the berries through a sieve.
Place the cherry mass in an enamel pan, sprinkle with half the prepared sugar. Turn on the heat and stir slowly with a spoon. When the mixture starts to bubble, pour in about 150 ml of water. Add sugar and citric acid. Boil the cherry mixture for 5 minutes, then remove from heat.
Boil the noodles, drain the product in a colander, then add cherry syrup and stir.

You can make completely unique noodles by giving them a special color or flavor. So, adding a couple of tablespoons of beet juice to the dough, you will get pink pasta. Tomato paste will color the noodles reddish, spinach puree green. Plus, mushroom noodles are super easy to make. To do this, grind the dried mushrooms in a coffee grinder and add them to the dough.
Eggs for the dough should be at room temperature. If they are only from the refrigerator, then you will not be able to knead the dough.
If you are preparing the noodles as a separate dish, you do not need to rinse them after you have cooked them.
Homemade noodles cook quickly: you put the pasta in boiling water, and as soon as it floats, you count down the minute. After this, turn off the fire and drain the water.