How to make homemade noodles without meat. Recipes for homemade noodles for soup: egg and lean, for a noodle cutter and in a bread maker. There is another way to cut

What a delicious soup with homemade noodles, it’s simply delicious! You probably won’t find a person who would say that he doesn’t like this dish. The rich broth with chicken and homemade noodles is simply delicious.

However, and unfortunately, not everyone can make homemade noodles - some people can’t make the dough, others the noodles are overcooked. But not everything is so bad, you can learn everything, we suggest you consider recipes: how to properly prepare noodles and soups with it.

How to cook homemade noodles: classic recipe

How to cook:

Break the chicken egg and place it in a deep container;

Then beat the egg thoroughly with a fork until foam forms;

Add a little salt at your discretion and mix;

Sprinkle in flour until the mass becomes very thick and acquires the structure of dough;

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

Place it in the refrigerator for half an hour;

After this, take out the bun and divide it into two portions;

We form a small cake from each part to make it easier to roll out;

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

Once the thin cakes are rolled out, they need to be cut into strips no more than 5 cm wide;

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

The finished noodles should have a 2x2 cross-section;

Then place all the finished noodles on a wooden board sprinkled with flour and dry.

How to Make Homemade Chicken Soup Noodles

Test components:

A glass of wheat flour;
Chicken egg – 1 piece;
A pinch of salt;
1 small spoon of vegetable oil.

For the soup:

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

Break the chicken egg and place it in a cup;
Add vegetable oil and salt to the egg. Beat everything thoroughly with a fork or whisk until foam appears;
Then sift the flour through a sieve into another cup, make a hole in the middle and pour the beaten egg into it;
Mix everything with a fork until the mixture becomes thick;
Sprinkle the work surface with flour and place the dough there. Knead it with your hands until it has an elastic structure;
Place in a plastic bag and wrap well. Leave it for 30 minutes;
Then cut into two portions and roll each into a thin cake with a rolling pin. Roll out as thin as possible;
Dry the rolled out cakes for about 20 minutes;
Sprinkle the flatbreads thoroughly with flour so that the noodles do not stick together during boiling;
Cut them into strips 5-7 cm wide;
We stack the strips and cut them into noodles;
Place it in a sieve and shake so that excess flour falls off;
Then we place the straws on a wooden board or table and dry them;
Now let's move on to preparing the soup. We wash the backs and breasts;
Place the backs in a metal container, pour water and put on fire;
As soon as the backs boil, foam will appear on the surface, it must be removed;
Then place the breast into the boiling broth, add salt;
We wash the onion and place it directly in the husk into the broth, it will give a golden color;
Wash the carrots thoroughly, peel the skin and cut into 3-4 pieces. Put it in the soup;
Boil the soup for about 40 minutes. Then remove the chicken meat, carrots and onion from it;
Cut the meat into pieces, finely chop the carrots;
Boil the noodles separately in salted water until tender, 5-7 minutes. You can cook the noodles directly in the broth, but during the boiling process the broth will become cloudy;
Then pour the broth into a plate, put pieces of meat and carrots there, add 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:

Separate the eggs from the shell and place in a large bowl;
Add a little salt to the eggs and beat. You can use a whisk, mixer or blender to beat;
Beat the eggs until foam forms;
Rice flour should be poured onto the table surface in a small pile;
Make a small hole in the center of the slide and pour beaten eggs and salt into it;
Slowly knead the dough. If necessary, add a little water. The dough structure should be soft;
Form the dough into a ball;
Divide the ball into 4 parts;
We roll out each part with a rolling pin or a special machine in the form of a thin and almost transparent cake;
Sprinkle each layer well with flour on both sides and leave to dry for 20-30 minutes;
Then we cut each layer into medium strips and cut them into thin noodles;
Dry the noodles and transfer them to a dry bag.

How to cook wok noodles at home

What ingredients should you buy:

100 grams of pork meat;
Onion – 1 piece;
300 grams of green beans;
Rice noodles at your discretion;
1 fresh pepper;
Vegetable oil;
1 large spoon of soy sauce;
Granulated sugar – 2 teaspoons;
A little ground black pepper.

Let's move on to cooking:

We wash the pork meat, remove the veins and films. Dry with paper napkins;
Wash green beans with warm water;
Peel the onion and cut into cubes;
We clean the sweet pepper from seeds, remove the stalk and cut into strips;
Place a frying pan on the stove, pour in vegetable oil and heat;
Add onion cubes, pepper strips and green beans to hot oil. We fry everything;
Meanwhile, cut the meat into cubes or strips;
After 5 minutes, add pieces of meat along with ground black pepper to the frying of sliced vegetables. Fry everything for 5-7 minutes;
Then mix the soy sauce with granulated sugar in a bowl and mix well;
Pour the prepared sauce over the vegetables and meat. Reduce heat and cook for 7-8 minutes;
Rice noodles prepared according to the recipe above should be boiled for 5-7 minutes;
After this, put the finished boiled noodles in a frying pan with the rest of the ingredients and stir so that the sauce and juices from the vegetables and meat are absorbed into the noodles. Cook for another 2-3 minutes;
The dish is ready, put it on plates and serve

How to make udon noodles at home

What do we need:

Half a kilo of unrefined flour;
Bleached wheat flour – 150 grams;
Hot water – 250 ml;
Salt – 4 small spoons.

Let's move on to cooking:

Dilute salt in a glass of warm water and stir. Stir until all the salt has dissolved;
Place both types of flour into a deep cup and mix well;
After the salt in the water has completely dispersed, pour the water into the flour and knead the dough. It should turn out cool and elastic;
We make a ball out of it and put it in a plastic bag;
We wrap the towel and place it on the floor, this is what Japanese chefs do;
Then we stand on the dough and stomp on it for a couple of minutes;
Next, take out the cake and roll it out, fold it in half and roll it out again;
After this, we put it back into the bag, wrap it in a towel, put it on the floor and trample on it;
Take it out of the bag again and roll it. This needs to be done 3-4 times. The dough should become perfectly smooth;
At the end we put it in a bag and leave it there for 4 hours;
After 4 hours, you need to stomp on the dough again and after that roll it out into a thin layer with a thickness of 4 mm;
We fold the rolled out layer in three - fold the two sides towards the middle of the layer;
Then, using a sharp and long knife, cut the folded cake into thirds into rings 3 mm thick;
Place a pot of water on the stove, bring to a boil and add udon noodles. Boil until tender, 7-8 minutes;
We wash the boiled noodles several times and serve.

How to make thin homemade chicken noodles

For the test:

2 eggs;
A glass of flour.

For the soup:

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

Recipe:

Break the eggs into a cup and mix with flour;
Knead a stiff and elastic dough;
Then we form a small ball out of it and leave it for 15-20 minutes;
Roll out the ball into a thin cake, its thickness should be about 2 mm;
Dry the cake for 20-30 minutes;
Then cut the flatbread into strips 6-8 cm thick;
We stack these strips and cut them into thin noodles, similar to vermicelli;
Scatter the noodles on the table and leave to dry;
Cut the chicken meat into portions, place it in a saucepan, pour water and put it on gas;
As soon as the water boils, remove the foam from above, add salt to the broth;
Peel the onion and cut it into half rings, pour them into the broth;
We wash the carrots, peel them and use a medium grater. We also add it to the broth;
Peel the pepper from seeds and stalks, cut into strips and place in the broth;
About 10 minutes before readiness, add thin noodles to the broth and boil until tender;
At the end of the soup, sprinkle with small pieces of dill.

Secrets of making homemade noodles

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

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

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

Making homemade noodles is a labor-intensive and time-consuming process. But the taste of the resulting noodles is excellent.

And fresh chicken broth or a delicate sauce will highlight it even more. Today we will try to cook noodles the way our grandmothers cooked them.

The dough contains only eggs, salt and flour. There is no need to add any more liquid. Sometimes noodles are cooked only with egg yolks, excluding even the whites.

Ingredients for noodles:

3 eggs
at least 2 cups flour
1 tsp salt

Mix eggs and salt in a bowl. Ideally, it is better not to add water - without it, the dough kneads faster and turns out stiffer and more aromatic. In addition, noodles mixed only with eggs are guaranteed not to turn into a sticky boiled mass in water

Pour flour into a large bowl or directly onto the table and make a well in the top. Pour the resulting yolk mixture into the well in the flour.

For example, I make a hole in a sifted mound of flour and simply drive eggs (at room temperature) into the hole, without first stirring them in a separate container: o)

Gradually, taking the flour “inside” from the edges,

knead a stiff dough.

When it stops sticking to your hands, transfer it to a board and continue kneading on it, gradually adding flour.

The dough should be as tight and plastic The quality of the resulting noodles depends on this. Therefore, at the stage of kneading the dough, you cannot do without the strong hands of your beloved man - he will cope with the dough faster and better than you.

The steeper the dough, the better the noodles will turn out, and therefore we call a representative of the strong half of humanity and solemnly entrust him with this important task, of course, under your strict guidance.
If the dough is too dry, add 1 tbsp. warm water and continue kneading

The process is not very fast, it takes at least 15 minutes for the dough to become stiff.
Properly kneaded dough is very dense and elastic, marks from finger pressure disappear almost immediately. When cut, the dough looks like dense plasticine.

A recipe for homemade noodle dough to help you:

Wrap the finished dough in cling film and leave to “rest” for 40-60 minutes in a cool, dry place.

If you don’t have a lot of time, then just leave the dough for 10-15 minutes, covered with a towel or an inverted bowl, it should rest.

If you have a special dough sheeter, then cut the “rested” dough into pieces,

Roll in flour...

And roll out to a thickness of no more than 2 mm.

Sprinkle the rolled out dough lightly with flour and place on a dry, clean towel and let dry a little (10-15 minutes)

Then, using a special attachment, cut noodles or vermicelli in a dough sheeter.

But most housewives do not have such a machine...
So let's get to work and start rolling out the dough with a regular rolling pin.

If the bun turns out to be small, work with all the dough at once. If there is a lot of dough, then divide it into two or three parts and set it aside, covering it with film or a napkin so that it does not dry out.

To begin, sprinkle the table with a fairly thick layer of flour, place the dough on it, and begin rolling out, gradually pouring flour under the rolling pin in order to avoid the dough sticking to the rolling pin. We “maneuver” it across the dough in different directions, rolling out a thin layer.
While rolling, turn the dough periodically to prevent it from sticking to the table.

This is difficult, but the process can be speeded up: wrap the sheet, already rolled out to a certain diameter, on a rolling pin, and continue rolling, without being afraid to press directly on the dough.
Do not spare flour; unroll the dough layer carefully, avoiding breaks. Set the finished sheet aside and let it dry. If you have half of the dough left, do the same manipulations with them.

In the meantime, consult with your household about what kind of noodles you want to cook: long or short. Short noodles are indispensable when preparing soups, and long noodles make an excellent side dish.

If you decide to make long noodles, then you need to roll out the dough very thin, sprinkle flour on both sides,
roll one side and the other into a roll, leaving a distance of about 1 cm between them

Then turn the resulting “structure” upside down onto a table or board and cut into strips of the desired width: for example, as thin as possible

During the cutting process, do not forget to turn over and shake the already cut noodles so that they do not have time to stick together.

In order for the noodles to unfold, you need to insert a wooden skewer in the center

And raise the chopped noodles on it

Here's how it's done:

Now you have reached the finish line, now all that remains is to dry the homemade noodles, to do this, spread them in a thin layer on a baking sheet sprinkled with flour or a table and leave them to dry for about 30-40 minutes.

Of course, you don’t have to bother and roll the dough into a regular roll and then cut it:

Or, for convenience, you can pre-cut the rolled out sheet of dough into strips.

Then roll the strip of dough

And cut with a sharp knife:

The stripes can be made wider - it’s not for everyone :o)

Sprinkle finished pasta with flour and dry on a dry towel or board.

It’s good if, while you were preparing the noodles, you had chicken broth cooking on the stove. Experienced housewives advise not to put the finished product directly into the broth, but, after boiling a pan of boiling water, lower the noodles into it for a few seconds. Then use a slotted spoon to transfer it to the broth.

This trick will remove excess flour from the noodles and make your broth clear and unclouded. There is no need to digest it - a few minutes are enough.

By the way, there is also this way to cut the dough:
Cut a piece of dough the size of a large apple. Roll out the dough into a layer approximately 2-3 mm thick. If the dough is kneaded well, it will not stick to the table. But you can sprinkle the table with flour first.
Be sure to sprinkle the dough layer with flour and leave to dry for 10 minutes.
Next, fold the dough three times...

And with a sharp knife, cut strips of the desired width (but not thicker than 4 mm).
If you do not cook the noodles immediately after cooking, unroll the noodles and leave them on the counter to dry. Stir occasionally. The noodles take 12-15 hours to dry.

However, cut the long noodles however you like: o)

If you want short noodles - R leave the rolled dough circle for 20-30 minutes to dry. Then divide it into 4 parts

We stack the parts on top of each other... Then cut them into 5 cm strips.

Place the resulting strips on top of each other...

And chop finely.

Homemade noodles should be thin, smooth and neat.

I prefer to roll out the dough almost in one direction to create a long rectangular sheet. When cooking, the noodles increase approximately 2-3 times, based on this, be guided by how wide you need to cut the noodles. I prefer thin.

Based on materials from italia-ru.com, salat9.ru, www.russianfood.com, 1recept.com, ona-znaet.ru

Take a master class on making homemade noodles:

What to make from homemade noodles?

Noodles can be prepared for future use, To do this, it must be dried until brittle, sprinkled with flour and stored in a linen bag.

Before cooking, place homemade noodles in a sieve and shake slightly to remove excess flour. Now everything depends only on your tastes and imagination.

Homemade boiled noodles are good as a side dish.
To boil the noodles, you need to boil water and add salt. Place noodles in boiling water, bring to a boil, screw on, cook homemade lean noodles until tender, 7-10 minutes (depending on the thickness of the noodles).
Place the finished noodles in a colander and drain the water. Place in a saucepan, add oil, stir.
You can boil seafood for noodles or fry meat, serve with mayonnaise or cream sauce and herbs.

For milk soup lovers You will probably like the following cooking option: place the pre-boiled noodles in a colander, let the water drain, then pour in boiled milk, add sugar and butter to taste.
And chicken soup with homemade noodles - simply a classic of culinary art. To make homemade chicken noodles, you will need rich chicken broth. Separate the boiled chicken meat from the bones, cut into small portions, and place in the broth along with the noodles. Remove from heat after 10 minutes. after boiling. You can add a little chopped parsley.

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Many housewives believe that making homemade noodles is a very difficult task. In fact, if you can make regular unleavened dough, then you can easily prepare noodles.

Products for homemade noodles

Noodles must be made from premium flour, which holds its shape well in the dough. You will also need chicken eggs and salt. This simple set of products is suitable for classic noodles. Other recipes involve adding some other ingredients.

How to make classic homemade noodles

Cooking technology:

Beat two eggs and 1 teaspoon of salt with a fork.
Pour two cups of flour into a large bowl and make a mound of it. Use a spoon to form a hole on top.
Pour the eggs into the hole and, using a spoon, begin to scoop the flour into the eggs.
When the mass becomes uniformly lumpy, place it on a board sprinkled with flour.
Knead into a tight dough. If there is not enough flour, add it.
Divide the finished dough into six parts and wrap each with film.
After standing for an hour, roll out each ball of dough into a very thin cake.
Dust the flatbreads with flour and roll them up.
Cut each roll crosswise into thin strips.
Loosen the resulting strips with your hands and place the raw noodles in an even layer on a table covered with towels.
Let the noodles dry.
Transfer the noodles into cardboard boxes or glass jars.

Do not store noodles in paper bags or cloth bags. When transferring them, the fragile noodles may break.

How to make homemade colored noodles

We have all seen colored pasta on sale. Natural vegetable juices are used for their production. You too can use this tip and prepare multi-colored noodles. For this, instead of one egg, take two tablespoons of juice:

carrot - the noodles will turn out orange.
beetroot – the noodles will have a purple tint.
celery or spinach - the noodles will be green.

How to make homemade tender noodles

Noodles cooked with eggs alone turn out to be quite dense and do not become overcooked. It is good to put in clear soups. For noodles in second courses, where a lot of sauce is provided, it is better to make the noodles softer. Olive oil can provide this. For noodles, instead of one egg, use 2 tablespoons of oil. Knead the dough according to the classic recipe. Cut the noodles into wider strips and do not dry them, but prepare the dish right away.

How to make homemade curly noodles

You can make shaped noodles from any dough and cut them into long strips, diamonds, or squares. For slicing, use a special curly knife for cutting pasties.

How to make homemade noodles with different flavors

You can add mushroom powder or chopped dry herbs to the noodle dough. It’s also good to make homemade noodles with any store-bought spices, for example, ground pepper, Provençal herbs, suneli hops, etc. Use a little spice (1 tsp) so that the noodles have a subtle aroma and taste.

If you cook homemade noodles very often, then buy a special machine for cutting them. This is very convenient, and you can cut absolutely any noodle dough with a machine.

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

How to make noodle soup

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

First of all, broth is cooked using meat and onions. Depending on the type of meat product, this process may take 1-2 hours.
Next, the onion is thrown away and the meat is cut into pieces.
At the next stage, the vegetable frying is prepared. For her, peel onions and carrots.
Then the meat is sent to the vegetables and fried a little.
Sauteed products are sent to the broth.
All that remains is to add salt and pepper to the noodle soup.
Almost at the end, soup noodles are added and the broth is cooked for another 5-7 minutes.

How to make homemade noodles

Making homemade pasta dough is very simple and requires very few ingredients. In addition, you can prepare the product for future use, dry it and store it like store-bought pasta. A homemade noodle recipe will help you with this. To begin, 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:

Sift the flour twice.
Take a separate bowl and beat the egg and salt.
Next, carefully and stirring constantly, add flour.
Knead the “steep” dough, cover the top with a towel and let stand for about a quarter of an hour.
Roll out the resulting cake, coat it thoroughly with fat, and continue rolling until the layer begins to glow.
Next, roll it into a roll shape and cut into strips 5 mm wide.
Leave the noodles to dry on the counter for 1-2 hours.

Noodle soup - recipe

The classic version of noodle soup is chicken. It is not only very tasty, but also healthy. Chicken broths are recommended for colds, and those with noodles are recommended for a suffocating cough. When you eat hot soup, phlegm leaves the lungs and bronchi immediately. If you want a more original homemade recipe for the first course, then explore options with the addition of mushrooms, eggs, meatballs and potatoes. Instructions for cooking in a slow cooker are also provided.

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 is perfect. It is not too fatty, so it is easily absorbed. The broth is good on its own, but it's amazing with the noodles. 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:

Wash the chicken, cut into small portions, place in a pan of boiling water.
Cook the broth for about half an hour, skimming off any foam that appears.
Salt, add your favorite spices.
Remove the chicken, chop it even smaller and put it back.
Peel the potatoes, onions and carrots, rinse and cut into cubes, throw into the pan and cook for another 5 minutes.
Add pasta, simmer for 6 minutes, sprinkle with herbs.

Mushroom

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

The first course with mushrooms is very popular. It has a richer taste. Especially if wild mushrooms are used. Even store-bought champignons cannot replace their aroma, although they are also suitable. It will be even more appetizing with homemade pasta, and if you add fresh herbs and a clove of garlic, you will simply 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:

Pre-soak dry mushrooms. Fresh ones just finely chop and throw into boiling water.
Fry grated carrots and onions in oil. Next, send the fried vegetables to the mushrooms.
Season with salt, pepper, and pasta.
Cook for another 5-7 minutes, then remove from heat and let steep for another 10 minutes.
When serving, add herbs and sour cream to the plate.

Homely

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

Homemade pasta soup is prepared with the addition of meat. Most recipes call for beef or pork, but chicken will work too. With poultry meat you will get a dietary soup. Pork will be a fattier and more nutritious dish. The recipe is very simple, and the cooking technology also remains virtually unchanged. The broth is boiled on the meat, then the vegetable frying is added, and at the end the dish is seasoned with pasta. Fast, simple 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:

Place a pan of water on the fire, add the meat in one piece and the onion.
Cook the broth for about 1.5 hours.
Next, discard the onion, remove the meat and cut into pieces.
Finely chop the remaining onion, grate the carrots, and sauté the vegetables in hot oil.
After a couple of minutes, add the pork to the frying pan and fry for another 5-7 minutes.
Transfer the mixture of meat and vegetables to the meat broth.
Season with salt, pepper and noodles.
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 and potato soup. An easy and dietary, but very nutritious option for lunch and dinner. Satisfies hunger, warms you in winter and gives you strength for the whole day. The potatoes make it filling. 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 slightly fattier.

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:

Wash the chicken, cut into small pieces and place in a pan of boiling water.
Peel the vegetables, wash them thoroughly and chop them into cubes.
Place a frying pan with oil on the fire and heat it up.
First sauté the onion on it. When it turns golden, add carrots and fry until done.
Season the chicken broth with potato cubes, simmer for 10 minutes and add the pasta.
Simmer a little more, add chopped herbs, salt and pepper.
After 1-2 minutes, remove the pan from the heat.
Let sit for about 10 minutes. Serve with croutons and sour cream.

In a slow cooker

Cooking time: 1 hour 10 minutes.
Number of 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 heavy lunch or dinner. Time is spent just processing the ingredients. The rest is done by a specific multicooker mode. You can use programs such as “Stewing”, “Baking”, “Frying”, “Soup” and “Multi-cook”. Due to processing in a slow cooker, products retain more nutrients and remain just as juicy. A good mood and an influx of vitality after such soup are guaranteed to you.

Ingredients:

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

Cooking method:

Rinse the multicooker bowl. Place chopped onions and grated carrots in there.
Wash the chicken drumsticks, peel them, and place them in a bowl with the vegetables.
Next, pour water over the food, add salt, add your favorite spices, and mix.
Next, place the bowl in the multicooker. Turns on the “Soup” mode. Set the timer for 1 hour.
Wash the greens, chop finely, season the dish with it 15 minutes before the end of cooking.
Wait for the sound signal indicating readiness.

With meatballs

Cooking time: 2 hours.
Number of 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. Young children especially like it. Pasta can be replaced with cereals, such as rice. Meatballs are small balls of meat made from minced meat. They are no larger than a walnut. This makes meatballs easier 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.;
spice mixture – 1 tsp;
onions – 2 pcs.;
salt – 1 tbsp.

Cooking method:

Finely chop one peeled onion with a sharp knife and add to the minced meat along with the spices.
Lubricate your hands with oil for ease of work. Form small balls from the minced meat and onions and place them on a cutting board.
Place a saucepan with clean water on the fire.
After boiling, add potato cubes.
Sauté chopped onions and grated carrots in hot oil until golden brown.
Season the broth with meatballs and cook for five minutes.
Toss in pasta with fried vegetables.
Simmer for another 10 minutes, then let it brew for about 5 minutes and season with herbs.

Dairy

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

Do you want to pamper your kids with a delicious and original dish? Then use the milk noodle soup recipe. It is sweet, so children really like it. Although adults are also delighted with this dish. This noodle soup can be called milk porridge. Its thickness can be easily adjusted by adding more or less pasta. Pasta for soup should be boiled until half cooked in a separate pan. Then they arrive in milk and are completely soaked in 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:

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

Chinese noodle soup

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

If you love Chinese cuisine, you don't have to go to restaurants to enjoy its dishes. You can easily prepare one of them at home. This Chinese noodle soup recipe will help you with this. In some ways it resembles a lagman. An unusual ingredient in it is pak choi cabbage. 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 tbsp;
tomato – 1 pc.;
water – 1.5 l;
ginger – 10 g;
garlic – 1 clove;
green onion - a few feathers.

Cooking method:

Pour water over the chicken and cook the broth, periodically skimming off the foam with a slotted spoon.
Next, remove the meat, cut into slices and return to the pan.
Chop the tomato into cubes and fry in oil for 3-4 minutes.
Next, add whole ginger, garlic and pepper.
After a couple of minutes, pour the sauce over the food and simmer a little more.
Season the resulting frying broth with chicken.
Add vermicelli, cook until done.
When finished, remove the garlic, ginger and pepper from the broth.
Add cabbage leaves, turn off the heat, let simmer for 10-15 minutes, season with green onions.

With egg

Cooking time: 40 minutes.
Number of 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 in calories. We are talking about potatoes. It is not added to this dish. Delicious chicken legs combined with pasta and eggs make the broth nourishing and rich. For flavor, the 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:

Place the leg on the bottom of the pan, add water, and cook the broth for 10-15 minutes.
Next, drain the liquid. Then pour clean water again, prepare the broth again, adding a little salt.
Boil the egg hard in a separate saucepan.
Remove the meat from the broth, chop it lengthwise across the grain, and return it back.
Season the soup with paste, cook for a couple more minutes until it floats to the surface.
Peel the eggs, chop finely, add them to the broth almost at the end.
Season with fresh herbs and remove from heat after a minute.

With beef

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

If you want a heartier dish than chicken broth, prepare beef and pasta soup. This is a great hot recipe for every day. Moderately satisfying, dense and rich thanks to seasonings - this is how this delicacy turns out. The cooking principle is no more complicated than in recipes based on chicken meat. The main thing is not to be lazy and strain the broth. This way it will become transparent, which will make the dish itself more enjoyable 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:

Place a saucepan with water and beef on the fire and cook for half an hour.
Then add whole vegetables and herbs. When they become limp, remove and continue cooking until the meat is tender. This will take 1.5 hours.
Next, add salt to the broth, strain, and pour back into the pan.
After boiling, add noodles, simmer for another 5 minutes until they are ready.

Do you want to make a delicious noodle soup? Then you need to know a few simple tips:

The broth will remain clear if you cook it over low heat, i.e. There should be no hint of boiling in the pan.
Pak choi in a Chinese soup recipe can be replaced with more than just lettuce leaves. Chinese cabbage will do.
During cooking, be sure to taste the broth, and only with a metal spoon.
To make the noodle soup rich, you need to put the meat in cold water. It's another matter if you need a dietary dish. Then the meat can be added after boiling.

Video: Duck noodle soup

Homemade noodles are a tasty and nutritious side dish, as well as an indispensable topping for first courses. These noodles are cooked instantly, which is convenient, and they taste much nicer than any store bought ones. Therefore, we recommend immediately preparing a double portion of ingredients, finding some free time and kneading the noodles. You won’t regret it, even if you’ve never tried to cook it. And we will popularly tell you how to make homemade noodles with your own hands.

Homemade noodles for soup are even available in GOST. True, it consists only of flour of at least the first grade, salt and water. However, if you want truly homemade noodles, make them with eggs. The second mandatory condition is that it must be coolly rubbed. The denser the dough, the more flour it contains, the less likely it is that the noodles will “scatter” through the broth in the first half hour after cooking.

So, classic noodles are:

glass of water;
a good pinch of salt;
two eggs;
flour as much as the dough will take when kneading tightly.

If you don’t have the skill to work with simple dough, we recommend taking a bowl and kneading the dough in it. But you can get by with a simple cutting board.

Pour flour onto it, make a hole and crack the eggs into it. Add salt and pour out water. Knead the dough from the center, adding flour around the edges.
The dough will be steep, very thick, but still continue kneading and adding flour little by little. Place the grated dough as tightly as possible under the bowl for half an hour to make it more pliable for rolling.
After 30 minutes, you can roll out the workpiece with a rolling pin to the thinnest layer - approximately 1 mm.
Cutting a sheet of dough into noodles is not difficult: you need to sprinkle it with flour, cut it into strips and, folding them in a stack, cut them diagonally.

When cutting, you have to dust the sheet with flour. To prevent the broth from becoming cloudy due to this, it is recommended that before putting the noodles into the soup, throw them into boiling water for a moment to wash off excess flour.

There is another way of slicing.

Leave the rolled out sheet of dough on the table to dry a little, but not until it becomes brittle. Usually 10 – 15 minutes is enough.
Roll the dried layer onto a rolling pin or simply fold it into a roll.
Start cutting the thinnest noodles using diagonal movements.

If you like long noodles, cut evenly; if you like small and short noodles, change the direction of the knife.

Ready noodles can be stored in glass or tin containers. To do this, the chopped workpiece is dried and placed in dry jars.

Delicious egg noodles for soup

Knowing how to make homemade noodle dough, you can improve it with various additives. For example, interesting colored noodles are obtained by adding beet, carrot, and spinach juice instead of water. Accordingly, the product will be multi-colored and enriched with vitamins.

There is no need for water here. The less water, the more “cementing” egg in the composition, the denser the noodles will be. It will not turn sour even the next day after cooking, and the broth will remain light and transparent.

To prepare these noodles, you need:

1 egg;
1 cup flour;
salt.

Salt is added to taste. You can make such noodles using yolks alone - it will be bright, yellow and tasty. This is especially convenient when only whites are used in baking, and there is nowhere to “dispose” the yolks. The soup with such noodles will be transparent.

The bookmark is given for one preparation of the first dish. To make a workpiece several times at once, you can triple all components proportionally. The dough turns out to be very tight, it is not easy to knead and roll out; for easier rolling, you can add a couple of tablespoons of refined vegetable oil.

As in previous recipes, knead the dough, set aside for half an hour, roll out and cut the noodles.

From choux pastry

Choux pastry for noodles is not at all what we do in making cake batter. There, the task is to create voids inside the product by mixing eggs. Everything is simpler here: unlike simple unleavened dough, flour is combined with boiling water, that is, it is brewed. Then the whole process proceeds as usual - kneading, rolling, drying and cutting into strips.

For 350 g of flour, 180 g of boiling water, a small spoon of salt and 3 tbsp are enough. spoons of vegetable oil. By the way, this set of products can be used when kneading dough in a bread machine. You need to knead for a quarter of an hour.

There is another interesting way to prepare choux pastry without starch. It comes out pliable and elastic, although it will take a little more time than regular fresh.

Prepare:

1 tbsp. a spoonful of potato starch;
3 – 4 cups sifted wheat flour;
250 ml cold water;
1 teaspoon salt.

This is how this dough is made.

In 3 tbsp. Dilute the starch in tablespoons of cold water (take from the total volume) and mix to form a paste.
Boil the rest of the water and add the diluted starch into it. Cool.
Pour two cups of flour into a bowl, add starch paste, butter and salt.
Knead the dough, gradually adding enough flour to form an elastic, but at the same time plastic dough.
Place it in the refrigerator overnight. The next day you can work with the dough. It is suitable for both noodles and dumplings.

For lagman

This dish requires special noodles - hard, but at the same time elastic, which do not become soggy and retain their taste even after heating.

For the test we usually take:

flour - 800 g;
egg - 2 pcs.;
water - 1.5 cups;
salt - 1 tsp.

Prepare the dough in the usual way, then let it rest under a bowl for about an hour, after which they begin to stretch.

This stretching is what distinguishes Uzbek lagman noodles.

To make it easier to pull, use a solution of soda and salt (0.5 teaspoon of soda and 1 teaspoon of salt per half glass of water). Wet your hands in the solution and moisten the dough with it. They pull it out into thick strands, moisten it, and again collect it in a pile, so that, after wetting it, they pull the strand out again.

The last time, when the dough has already been well treated with the solution, it is pulled out into ropes, transferring them to a greased baking sheet. Then the flagella, as thick as a pencil, are pulled and twisted with your hands again. This is lagman noodles, which are boiled in salted water.

Udon noodles - a simple recipe

You can make delicious homemade noodles using the traditional oriental method. Udon noodles are part of Japanese dishes; they are added to meat, salads, vegetables, etc., almost never used as a product in its pure form.

These are noodles without eggs, just water, salt and flour. Tenderness and softness are given to it by a special cutting in the form of elongated threads with a round or flattened cross-section.

Since udon contains virtually no vitamins, we suggest preparing an enriched version of the noodles, using not only fine flour, but also unrefined flour. It's done like this.

Dissolve 4 tsp in a glass of boiling water. salt.
In a bowl, mix 150 g of refined and 500 g of unrefined flour.
Combine the solution with flour. Knead into a tight ball, place it under the film and roll it with a rolling pin. Fold the flatbread into quarters and roll over it again. Repeat this 5-6 times until the dough becomes even and smooth. Afterwards, roll it back into a ball and send it to a cold place.
After a few hours, take it out, roll it out into a 3 mm thick layer and, folding it in three, cut the roll into thin strips.

These noodles are stored frozen.

How to make Chinese noodles at home

The basic recipe for Chinese noodles is water (half a cup), flour (2 cups), 1 teaspoon of salt. The ingredients are mixed into a dough, left to rest for half an hour, after which noodles are made and rolled in starch to prevent them from sticking together.

You can make interesting noodles with cornmeal.

To do this, take:

corn flour - 4 tbsp. spoons;
wheat flour - 0.6 kg;
corn oil - 2 tbsp. spoons;
4 eggs;
4 tbsp. spoons of water;
salt pepper.

Prepare like this:

Pour dry ingredients into a mixer, add eggs and water.
Mix for three minutes, then set the dough aside for half an hour and knead again until smooth.
Cover with a damp cloth and let it sit for 4 hours.
Next, use a rolling pin or a noodle cutter to roll out and cut the dough into layers 1 mm thick and into strips.

Wok noodles

Noodle wok is not a dough recipe, but a way to prepare meat or vegetable sauce for traditional Chinese noodles. It cooks very quickly; for this you need a special frying pan with high sides and a rounded wok bottom surface.

Vegetables are placed in hot oil and fried for just a few minutes, seasoned with spices, salt, and soy sauce.
Boiled Chinese noodles are added to the vegetable sauce (or you can also use meat, seafood, etc. fried with vegetables).
Everything is mixed, infused a little and served.