Step-by-step recipe with photos and videos. Homemade egg noodles Homemade egg noodles recipe step by step

Good afternoon to all blog readers and guests! It’s great that previous articles make you want to try a new dish. Today our topic for discussion is: homemade noodle soup, recipe with and without eggs.

In my childhood memories, I assume that you do too, there is clear chicken soup with carrot stars and egg noodles, which my mother or grandmother prepared with her own hands. Let's try to recreate this cozy atmosphere and make our own homemade noodles for soup.

Recipes, cooking secrets, and photos at home can be found below.

A few cooking rules:

1. Flour must have a high gluten content. Pay attention to the amount of protein in the flour.
2. The kneaded dough should not stick to your hands. Proper kneading produces a tight, dense lump.
3. The flour must be sifted.
4. After kneading, you need to let the dough “rest” in the refrigerator, wrapping it in film or covering the bowl with a lid.
5. To easily dry the noodles on eggs, you need to take several linen kitchen towels or pieces of cotton fabric. Select a drying location in advance.

Classic recipe with photos step by step.

Let's look at an example using one or two medium-sized eggs. This is enough to prepare a large portion of soup for 5-6 people. If you make preparations or you have a family of homemade noodle lovers, then increase the amount of products proportionally.

Just keep in mind that making it for future use requires a lot of space for drying and storage. You can’t pack such noodles tightly into a jar; the noodles will break when removed. But for storage you can use linen bags, large glass jars or bags.

To prepare, take:

• one - two chicken eggs;
• 100-120 grams of premium flour;
• ½ tsp. fine salt.

Pour the flour into a deep bowl, sifting it along with the salt. Make a well in the mound and pour in the egg. I prefer to first beat the egg a little with a fork until smooth in a separate bowl. This will make kneading the dough easier. First, use a fork and then use your hands to knead the mixture until it becomes pliable and easily comes off your hands. You may have to add more flour.

When the lump reaches the desired consistency—it becomes dense and you can pinch off soft pieces—continue kneading for another minute or two. Any dough “loves” your hands, and this one especially. Now wrap the lump in cling film and leave it in the refrigerator for an hour. If you don't cover the dough, it will dry out and the noodle strips won't have a uniform texture.

After rising, we begin the cutting process. On a large board or directly on the table with a rolling pin, roll out the layer. It is very important that it turns out thin (one, maximum two millimeters) and evenly rolled out.

Sprinkle flour on top and begin rolling into a loose roll. It is better to cut off uneven edges. Now carefully and with clear movements using a sharp knife, cut strips about 5 mm wide.

There are two options for drying noodles:

1. rolled up;
2. straight stripes.

The first option is much easier to dry and store. But the noodles turn out to be long. By unrolling the skein, you can cut strips of the required length. If you want to cut a “cobweb”, you should initially cut the roll into wide strips (about 1 cm). It remains to cut a transverse straw 2-3 mm wide. This type of pasta is very easy to store and cooks faster.

Leave the raw noodles to dry on towels for about 6-10 hours. The time depends on air humidity, temperature in the house and the presence of a draft. Shake the noodles periodically to prevent sticking. Then, after drying, carefully place it in a bag or jar. Homemade noodles should be cooked a little less than store-bought ones.

Homemade Noodle Options

You can consider two more cooking options with photos. The dough can be prepared only with yolks or without eggs at all.

The first method is on yolks:

• two yolks;
• 20 milliliters of vegetable oil;
• 100 grams of flour;
• a teaspoon of salt.

Knead the dough as before:

1. Sift flour and salt into a container.
2. Mix butter and yolks separately.
3. Pour the liquid into a bowl and mix into a tight lump.

It is better to cut this type of product shorter, since the lack of protein makes the strips brittle when dry. This recipe is perfect for chicken soup, adding color and richness!

The second method is eggless noodles:

1. on water at room temperature. Requires flour with a high gluten (protein) content - from 10.5%.
2. or on boiling water. It can be made from any type of flour, but skill is required.

Cooking method using regular water:

• Mix flour with salt.
• Pour in 250 ml of water in small portions.
• Leave the lump for half an hour in the refrigerator. The dough is ready.

Choux pastry in boiling water for noodles is prepared as follows:

• Measure out 350 g of flour and sift it into a bowl.
• Prepare 180 ml of boiling water, dissolve the salt in it and pour in the oil.
• Quickly and carefully pour the liquid into the middle of the dry ingredients and begin kneading.
• In just a quarter of an hour you can cut the noodles.

The advantage of choux pastry is that it is easy to roll out and cut, it does not stick to your hands or cutting board. The rolls can be rolled tightly without fear of the layers sticking together.

Here are the basic recipes for homemade soup noodles. To get multi-colored vermicelli, you can add boiled puree from carrots, spinach, beets (a teaspoon per 1 egg), or use curry. Chicken soup will be colorful and appetizing.

Homemade Chicken Noodle Soup Recipe

I’ll share my proven method of preparing this simple dish and while the chicken broth is cooking, let’s quickly prepare the noodles.

You can take any parts of the bird, but preferably with bones.

Before cooking, I always remove the skin of store-bought chicken and throw it away, because... it accumulates all the antibiotics, etc., that the bird was fed with.

If the chicken is homemade, then I remove the skin after cooking.

Immerse the pieces of meat in cold water and wait until it boils over high heat. Drain the first broth, pour cold purified water over the chicken and cook over medium heat for an hour (store bought), two hours (homemade). At the end of cooking, remove the body of the bird and remove the meat from it. This way the broth will come out clear and rich.

Other ingredients for chicken noodles:

• Potatoes – 4-5 pcs.
• One egg.
• Flour – 120-130 g.
• Medium sized onion and carrot.
• Parsley or dill.
• Salt, curry.
• 1-2 cloves of garlic (for lovers)

Preparation will not take much of your time:

1. Prepare the noodles as in the very first recipe (according to the classic method)
2. Leave for half an hour. Cut the potatoes into cubes, carrots into semicircles or quarters, and onions into finely chopped pieces.
3. Place potatoes in boiling broth, add salt and pepper and reduce heat to low. Periodically you need to remove the foam.
4. Sauté carrots and onions in a hot frying pan. You should get a beautiful golden color.
5. Add noodles, steamed vegetables, boiled chicken meat + garlic cloves to the boiled potatoes
6. Add ½ tsp. curry, boil for literally 2-3 minutes and turn off. Let the soup steep under the lid for a while.
7. Before serving, generously add herbs and invite everyone to the table.

Working with the dough will be much easier if you purchase a special machine (it will also help you roll out the dough into pasties). It is inexpensive, and when you use it you save time and effort, because you can cut it at the same time.

It's time to say goodbye. It’s very good that you also share your secrets, and together we create a delicious mood! Life is always easier and tastier with easy and quick recipes. Comment, save to your bookmarks.

Egg noodles - general cooking principles

Egg noodles are a traditional Chinese dish that is served in various variations (as soups, salads, etc.). The noodles contain eggs, which is what makes dishes with them rich in color, taste, and texture. Egg noodles cook very quickly, and they can also be classified as light and dietary dishes. To prepare the noodles themselves, you need only four ingredients: high-grade flour, egg yolks, olive oil and salt. Knead all the ingredients into a dough, then cover it with film and leave for an hour. A layer is formed from the finished dough, then it is cut into strips.

You can prepare many delicious and healthy dishes with egg noodles. Typically, the noodles are served with stir-fried vegetables, chicken, beef, seafood, mushrooms, etc. First, the egg noodles are boiled in boiling water, then simmered for several minutes in soy sauce with the remaining ingredients. Such a simple, but very tasty and healthy dish can be prepared every day, and some variations are perfect for a holiday dinner. For example, you can cook delicious noodles with salmon and shrimp in a creamy sauce. Serve egg noodles immediately after cooking - hot or warm. The dish can be seasoned not only with soy sauce, but with a mixture of several different gravies.

Egg noodles - preparing food and utensils

The utensils you will need are a frying pan, a saucepan, a bowl for preparing the sauce and other kitchen utensils (cutting board, knives, colander, etc.). Food preparation means boiling the noodles until cooked or half-cooked in boiling salted water. Then the noodles are drained in a colander and washed. All other ingredients need to be prepared as for other dishes: peel and chop the vegetables, mushrooms - the same. The chicken or meat must be washed, cut into pieces and fried in a frying pan until cooked. Additionally, prepare sauce for the noodles.

Egg Noodle Recipes:

Recipe 1: Egg Noodles

A very tasty, healthy and simple dish. The recipe suggests preparing egg noodles with shrimp - it is very tasty, and, importantly, not too high in calories.

Required ingredients:

• 230 g egg noodles;
• Two tablespoons of peanut butter;
• Garlic clove;
• Half a tablespoon of anise;
• A bunch of green onions;
• 120 g small peeled shrimp;
• Two spoons of soy sauce;
• One lime.

Cooking method:

Finely chop the garlic. Heat peanut oil in a frying pan and add garlic and anise. Fry for 30 seconds. Chop the green onions and also add to the pan. Next, add the peeled shrimp and fry for another 3 minutes. Boil water in a saucepan and boil the egg noodles for 2 minutes. Squeeze the juice out of the lime and add it along with soy sauce to the frying pan. Next, lay out the boiled egg noodles. Mix everything, fry the mixture for a minute. Serve immediately and garnish with lime slices.

Recipe 2: Egg noodles with chicken and mushrooms

Ideal foods for egg noodles are mushrooms and chicken. All ingredients combine perfectly with each other, and the result is an incredibly tasty and healthy dish.

Required ingredients:

• 200 g egg noodles;
• Chicken fillet;
• 140 g cabbage;
• 120 g champignons;
• Six tablespoons of soy sauce;
• Salt;
• Pepper.

Cooking method:

Boil water, add a little salt. Boil the egg noodles until half cooked. Place the noodles in a colander and rinse with cool water. Cut the chicken fillet into cubes and fry in a frying pan. We also cut the champignons into cubes and chop the cabbage into strips. Add the cabbage and mushrooms to the chicken, stir and fry for 3-4 minutes. Pour in soy sauce and cover with a lid. Let it simmer for 5 minutes. Place the noodles in the pan and season with salt and pepper. Warm up until ready. If the soy sauce used is too salty, you may not need to add salt.

Recipe 3: Egg noodles with vegetables

Another recipe for delicious egg noodles, complemented with cucumbers, bell peppers, green beans and zucchini. The perfect dish for any time of day.

Required ingredients:

• Egg noodles;
• Half a bell pepper;
• Cucumber;
• Green beans;
• Zucchini;
• Three spoons of soy sauce;
• Two tablespoons of olive oil.

Cooking method:

Cut the pepper and cucumber into strips and remove the seeds. Cut the zucchini into small cubes. Boil the noodles in boiling water, drain in a colander, and rinse. Fry zucchini, pepper and cucumber in olive oil. Reduce heat, add soy sauce. Place noodles in the pan. Stir, simmer for 3 minutes. Place the dish on a plate and sprinkle with sesame seeds when serving. This is a vegetarian version of the dish. If desired, you can add chicken or beef to it.

Recipe 4: Egg Noodles with Sausage

A very simple dish to prepare, but this does not make it any less tasty and appetizing. All you need is sausages, noodles and green salad.

Required ingredients:

• Six sausages;
• 400 g egg noodles;
• A bunch of green lettuce;
• Three spoons of soy sauce.

Cooking method:

Boil the noodles in boiling water. We also boil sausages. Cut the sausages into several pieces. We wash the lettuce leaves and tear them with our hands. Mix noodles with sausages and soy sauce, add salad. Serve immediately. You can also do it differently: boil the noodles and sausages until half cooked, then simmer them in soy sauce in a frying pan.

Recipe 5: Egg Noodles with Smoked Salmon

An incredibly tasty dish of egg noodles and smoked salmon. The recipe also uses fresh red peppers, dried apricots, green onions, bean sprouts and seasonings.

Required ingredients:

• 300 ml green tea;
• 160 g egg noodles;
• 80 g smoked salmon;
• Half a fresh red pepper;
• Several green onions;
• Head of red onion;
• Red chili pepper;
• A quarter cup of bean sprouts;
• 60 g dried apricots;
• Two spoons of soy sauce;
• Two teaspoons of chili sauce;
• Two tablespoons of vegetable oil;
• Ground coriander.

Cooking method:

Take a frying pan, pour tea into it and boil. Place the noodles in it and turn down the heat. Cook for 5 minutes until soft. Place the noodles in a colander, wash and dry. Cut the fish into thin strips, mix with red pepper, chopped red onion, green onion rings, bean sprouts, chili and pieces of dried apricots. Season it all with soy sauce and oil. Add noodles and stir. Serve immediately. When serving, pour over chili sauce.

Recipe 6: Egg Noodles with Shrimp in Creamy Sauce

Shrimp are ideally combined with egg noodles, especially if it is all flavored with a delicate creamy tomato sauce. This dish can be prepared both on ordinary days and for a festive dinner.

Required ingredients:

• 400 g egg noodles;
• 800 g frozen shrimp;
• Cream 20% - 250 g;
• Two spoons of tomato paste;
• Green;
• Two tablespoons of butter;
• Salt.

Cooking method:

Boil water and pour it over the shrimp for 5 minutes. Drain the water and clean the shrimp. Boil the noodles in salted water, then place in a colander and rinse. Pour half the cream into a saucepan and put on fire. Add salt and tomato paste. Stir, add chopped herbs. Then pour in the rest of the cream and mix. After boiling, turn off the heat and cover the sauce with a lid. Place the pan with noodles on moderate heat, pour in two tablespoons of melted butter. Mix everything thoroughly, after 3 minutes remove from heat and cover with a lid. Heat the oil in a frying pan and add all the shrimp. Fry for 3-4 minutes, stir occasionally. Remove the pan from the heat and cover with a lid. Stir the sauce before serving. Serve the dish like this: first put noodles on a plate, some shrimp on top and pour creamy sauce over everything.

Egg noodles - secrets and useful tips from the best chefs

There are no special subtleties in preparing egg noodles. It must first be boiled in boiling salted water until cooked or half cooked (as indicated in the recipe). At the same time, fry vegetables or meat. The noodles are added to the rest of the ingredients and heated in soy sauce for a few minutes. For a more piquant and spicy taste, you can add garlic, ginger, cardamom, ground black or red pepper and other spices to the dish. Or you can do it another way: boil the noodles separately, fry or boil additional ingredients separately and mix it all just before serving. For this dish you can prepare creamy or tomato sauce.

Also find out...

• For a child to grow strong and dexterous, he needs this
• How to look 10 years younger than your age
• How to get rid of expression lines
• How to remove cellulite forever
• How to lose weight quickly without dieting or fitness

Ingredients:

• wheat flour - 350 grams
• egg yolk - 8 pieces
• olive oil - 30 grams
• salt - a pinch
• hot water (but not boiling) - 70 milliliters
• saffron - a pinch

Cooking method:

Sift the flour into a bowl, make a hole in it and pour in the yolks separated from the whites, add salt and saffron (turmeric). To knead the dough, it is best to use a mixer and yeast dough whisks. While kneading the dough, gradually add water and olive oil. You should get an elastic lump that does not stick to your hands, but is soft enough, and the dimple made with your finger should be half leveled within 20-30 seconds. Cover the dough with cling film and let it rest for half an hour at room temperature.

The recipe moved to the next step - forming the egg noodles. Sprinkle the work surface with flour, cut the dough ball in half and start rolling out. Sprinkle generously with flour and roll out one portion to a thickness of 1mm. The dough is very pliable and obedient, rolling it out is not difficult. Cut the resulting layer in half and sprinkle each half with flour. Roll into a loose roll and cut with a sharp knife into strips 4-10 mm wide. Cut the remaining dough in the same way. The noodles can be stacked on top of each other, dusting the layers well with flour. You can cut it shorter.

If you want to dry the noodles for future use, place them carefully on a baking sheet or other tray and leave them for a day (or even more, depending on the thickness of the slices) in a ventilated, dry room. If you have an electric fruit dryer, use it according to the instructions. But the taste of noodles will be more delicate if you cook it right away. The short noodles can be placed in a plastic container and frozen. Fold it as if pouring it, do not compact it. As a result, after some simple preparations, you get fresh egg noodles. Dried products are boiled for 10 minutes, frozen - 6 minutes, fresh - 5 minutes. Bon appetit!

Tender egg noodles.

Ingredients:

• 300 grams of wheat flour
• 3 eggs
• salt - a large pinch
• vegetable oil - 4-5 tablespoons

Cooking method:

Sift the flour into a deep bowl, make a funnel in the center and pour the eggs beaten with salt into it. Knead the dough, gradually pouring in vegetable oil. Form a ball, wrap it in cling film and set it aside for half an hour - the dough will be more pliable when rolled out. After the specified time, proceed to the main and painstaking part of the preparation - cutting the vermicelli.

Sprinkle the working surface of the table with flour and roll out the entire lump of dough into a very thin layer. Dust the top layer with flour as well. Now roll the dough into a loose roll on one side and the other, leaving a distance of 1-2 centimeters between them. Carefully pry the resulting product from the bottom and turn it over onto a cutting board. Using a sharp knife, cut the dough into thin strips. Insert a long knitting needle or wooden skewer into the center and lift up the chopped vermicelli. Dry it for 10 minutes before cooking (or dry it completely for storage). Boil for no more than 3-5 minutes in boiling salted water or broth.

Egg noodles.

Ingredients:

• wheat flour - 1.5 cups
• 3 tablespoons warm water
• 3 chicken yolks

Cooking method:

Beat the egg into a bowl and separate 3 yolks, then beat the egg mixture until lightly foamy. Add cold water and a teaspoon of salt. Add flour little by little and knead by hand into a thick but pliable dough. Wrap it in cling film and leave at room temperature for half an hour. The egg noodle recipe followed the cutting process.

Place a thin layer of flour on a cutting board, pinch off a third of the dough from the lump and roll out to 1 millimeter thick. Using a thin knife or pizza cutter, cut the noodles to the desired width. You can fold it in layers, sprinkling it with flour. Boil the pasta for 3-4 minutes in boiling salted water, adding a little vegetable oil to the water. Chopped herbs and butter wonderfully complement the taste of boiled homemade noodles.

Homemade “Egg” noodles.

Ingredients:

• egg - 3 pieces
• glass of water
• flour (approximately 1 kilogram)
• 1 teaspoon salt

Cooking method:

From the above components, knead the dough and leave it covered for a quarter of an hour. This will make the dough more pliable. Dust your work surface with flour and roll out the dough into an almost transparent layer. Leave it to dry for an hour and a half. If you don't have a noodle cutter and want to get perfectly even noodles, use a regular wooden ruler to cut strips of the desired width. Dry in a draft for at least a day and put in jars for storage. Boil in salted water for no more than 3 minutes.

Milk-egg noodles “Tender”.

This recipe contains milk, so the noodles are especially tender and tasty. Its only nuance is that such pasta has a very short shelf life, so cook as much as you can eat at one time.

Ingredients:

• 300 grams of premium flour
• egg - 1 piece
• 100 milliliters of milk
• dried parsley or dill - optional

Cooking method:

This noodle recipe contains no protein. This will make the pasta firmer and will not boil over. So, first separate the yolk. Then mix flour, yolk and, if desired, dry crushed herbs in a deep bowl. This will give the noodles an extraordinary taste and aroma. Add salt and pour in warm milk. Using a mixer, knead the stiff dough. Roll out and cut the noodles in your usual way - as you can see, the recipe is very simple.

Orange homemade noodles with carrot puree.

Not all kids love to eat carrots, but all kids love pasta! Combine business with pleasure and prepare carrot vermicelli for little gourmets.

Ingredients:

• 200 grams of carrots, washed
• 3-4 cups wheat flour
• 3 eggs
• sugar and melted butter - 1 tablespoon each
• pinch of salt

Cooking method:

To make wonderful orange vermicelli, cut the peeled carrots into pieces, boil until soft and puree in a blender when the vegetable has cooled. Mix eggs, sugar, butter until smooth. Then, gradually adding flour, knead the dough and divide it into 4 parts. Roll each of them thinly and cut into noodles. Dry it until brittle. Season the boiled orange vermicelli with butter.

It’s not for nothing that noodles are associated with Asian cuisine. The dish comes from Japan, China, Vietnam and Thailand. Noodles could not be elevated to a cult like Italian pasta, but true connoisseurs adore the dish not for its form, but for its content. Among its varieties are buckwheat, rice, wheat and egg. Let's take a closer look at the last option.

Of all the types of noodles, Europeans will like egg noodles the most. It is made from eggs, which is very similar to traditional pasta. The product acquires a yellowish color and has independent taste qualities - it can be eaten even without sauce without complaining about the lack of taste or structure. Egg noodles are suitable for adherents of a healthy lifestyle. It is not fried in a pan with sauce, but served separately with optional additives. Many chefs compare the product with Italian tagliatelle; the only difference between them is the shape and size.

General characteristics of the product

Noodles are a type of pasta. It looks like long narrow strips of dough, made from flour (wheat or flour) and kneaded with water. Egg noodles differ from other types in composition - they contain eggs or egg powder.

The origin of the word "noodle" still baffles scientists. According to Vasmer's etymological dictionary, the term comes from the Turkic language. The historical and etymological dictionary of P. Chernykh states that “noodles” originates from the verb “to lap.”

Noodles belong to the Asian culinary tradition. Chinese noodles are considered the oldest in the world (the first mentions date back to the second millennium BC).

The product can be prepared using various technologies. In everyday life, the product is rolled out into a thin layer, after which the dough is cut into narrow strips. On an industrial scale, this happens with the help of special automated knives and surfaces. In the culinary arsenal there are even special meat grinders that scroll the dough, squeezing out perfectly thin and even strips of noodles.

The product is prepared by cooking in boiling water without/with seasonings or in various broths. Most often the dish is combined with sauces and vegetables/meat/fish. The set of accompanying ingredients depends on the specifics of the restaurant, the cuisine used and the personal preferences of the consumer.

What you need to know about egg noodles

The appearance of Asian noodles is slightly different from other pasta products. The first thing that catches your eye is its miniature size - flattened, flat strips, the width of which is 1 millimeter. It may seem that such jewelry work requires a special dough, but the basis for the noodles are the simplest ingredients possible - water, eggs or egg powder, and flour (wheat is most often used for a balanced taste and high nutritional value).

To prepare the product, you can use either whole eggs or the white or yolk separately. The color of the finished product directly depends on the eggs. Noodles made from yolks will be a rich yellow color, while noodles made from whites will look grayish or half-transparent.

Regardless of the color and content of yolks/whites, the liquid in which the Asian delicacy is cooked always remains crystal clear.

There are whole special schemes for preparing egg noodles. Some of them exclude the use of liquid - only eggs, flour and spices are used for shaping. Such noodles are especially valuable in terms of taste and energy value.

Can egg noodles be considered a healthy food?

It all depends on the degree of processing of the product and its components. If the flour was made only from high-quality flour (coarse/durum wheat), eggs and filtered water, then the noodles are perfect as a healthy side dish. If premium flour, thickeners, various preservatives and flavor enhancers were used in the preparation, then the product becomes gastronomic garbage. How to find out? Read the composition. Remember the main rule - the shorter/clearer the composition, the better and healthier the product. Correctly enter the product into your KBJU, and you can enjoy your favorite dish at least every day.

To be absolutely sure of the quality and benefits of the dish, prepare it yourself. This way you can control all the cooking processes and create unique noodles with a touch of personality. There is no need to experiment with flour or egg powder. Spices are a real field for gastronomic searches. Eliminate regular table salt from the recipe and add the abundance of spices that seems most beneficial to you.

Don’t forget to properly combine noodles with vegetables and meat/fish side dishes to properly saturate your body until your next meal.

Chemical composition of the ingredient

Recipe for egg noodles with green vegetables

We will need:

• egg noodles – 80 g;
• garlic – 2 cloves;
• chili pepper – 2 pcs;
• zucchini – 2 pcs;
• asparagus (pre-blanched in boiling water) – 2 pcs;
• fresh green peas – 50 g;
• fresh spinach – 100 g;
• olive oil – 1 teaspoon;
• coconut milk – 100 ml;
• salt/pepper/favorite spices to taste.

Preparation

Cook pasta until al dente (cook 1 minute less than cooking instructions). Heat the frying pan, add it, fry and. As soon as the vegetables become soft and golden brown, add chopped, green and asparagus (previously blanched) into the pan. Fry the vegetable mixture until cooked. There is no need to use spices at this stage - they will be needed in the final part of cooking.

Once the vegetables are ready, pour the coconut milk into the pan and bring the mixture to a boil. Add egg noodles to boiling coconut-vegetable broth. Reduce heat and heat the dish until the noodles are completely cooked. Add your favorite spices, taste the dish periodically and adjust the flavor palette.

Serve immediately when ready, after garnishing with fresh leaves.

How to choose and store the product correctly

Buy a product that requires a long cooking time. Packages labeled “quick lunch in 5 minutes” do not lead to hassle-free gastronomic pleasure, but to serious consequences for the gastrointestinal tract.

Always pay attention to the composition. If it does not contain unfamiliar prefixes or preservatives, this is a quality product. Now pay attention to the components. The composition should include:

• wholemeal flour (also made from durum wheat);
• egg/egg powder/egg whites/egg yolks (depends on the manufacturing company, does not affect taste or texture);
• clean water;
• limited list of spices (salt is most often used).

Unfortunately, protecting yourself from counterfeiting is quite difficult. You can only notice the falsity during the cooking process. High-quality noodles will hold their shape, while fake noodles will fall apart after a few minutes in boiling water. To avoid this, buy egg noodles at certified points of sale and always choose a reputable manufacturer who values ​​​​its own reputation.

It is best to store the product in industrial containers. Place the sealed container on the bottom shelf of the refrigerator or in a cool, dark cabinet. The shelf life of traditional egg noodles should not exceed 30 days.

How to prepare instant noodles

Quick breakfasts are equally popular all over the world. Disputes regarding their composition and energy value will last forever, just like the noodles themselves and the population’s love for them. High-quality egg noodles are not always found in authentic Asian stores. Most often we notice it on supermarket shelves in translucent packs with the inscription “a complete meal in 5 minutes.” How are these noodles made and what is the secret of their special taste?

The product is manufactured in huge industrial facilities. Despite the fact that the process is automated, dozens of employees monitor the preparation of the noodles. The room is divided into several compartments or floors. The first of them is a room for storing flour. Production purchases flour from the desired supplier, stores it in warehouses, and before direct use, sifts it and prepares it for further processes. The flour purification process is most often fully automated: huge containers are used for cleaning and sifting, after which eggs and thickeners are added to the finished product. These components affect the structure of the product, making it denser and more viscous. Moreover, without eggs and thickener, the noodles will fall apart after 10 minutes of contact with boiling water.

Thickeners may vary depending on the manufacturer's policy. To track this aspect, carefully read the composition on the package.

The wheat-egg mass is sent to a special machine, which kneads the dough and dispenses the product. Most often, a mixture of salt and filtered water is added to the dough. The dough is kneaded for 15 minutes and sent to a separate compartment for ripening. Ripening can take from several minutes to several hours. The time interval depends on the scale of production and the policy of the manufacturing company.

The finished dough is sent to rollers. A huge press rolls out the dough into several thick sheets. There are several such rolls and after the last one the dough becomes very thin (the thickness is slightly less than 1 millimeter). The thin layer is cut into threads using special round knives (the process is automated).

The moisture is then removed from the noodles - the removal method depends on the manufacturer. The product can be dried/deep-fried and so on. Getting rid of moisture protects the product from the proliferation of microorganisms for which a humid environment is favorable. The threads are cut into the required blocks, doused with air, after which the dry noodles are sent to the cooling chamber. When exposed to air, the noodles cool to a temperature of 30°C.

The finished noodles undergo a thorough inspection. Employees make sure that it does not break or develop an uneven pattern. The product is also inspected for wet/greasy spots.

After this, the noodles are sent for packaging. The stacking robot packs the finished briquettes, and employees inspect their quality and integrity. After simple manipulations, the finished food products are collected in huge boxes and sent to distribution points.

Can I eat instant noodles?

All products that have undergone extensive industrial processing and are almost immediately ready for consumption, as a rule, are distinguished by the following characteristics:

• long implementation period;
• unjustified abundance of salt in the composition;
• the presence of trans fats, preservatives, gluten and flavor enhancers.

This composition clearly indicates the low nutritional value of the product and a high degree of danger to human health. Excessive consumption of such food can lead to: obesity, exacerbation or development of acne, cardiovascular pathologies, diabetes, internal inflammatory processes, diseases of the gastrointestinal tract.

Some E-additives found in instant noodles can be fatal. Among the most dangerous additives are: E-102, 110, 124, 133, 211, 320, 621.

Nutritionists recommend giving up fast food products in favor of home-cooked food or going to a quality establishment. Remember that nutrition is an important aspect of human life and affects our functioning.

Opt for a healthy heart, minimal visceral fat and optimal digestive function. Approach nutrition scientifically and be healthy!

I always associate homemade egg noodles with childhood - as I now remember large sheets with drying yellow ribbons of dough in one of the large rooms of my grandmother’s house in the village... Then the delicacies were tastier than such noodles baked in the oven with milk, egg and sugar, probably there wasn't...

And so I decided to repeat my grandmother’s recipe, using, of course, modern gadgets and assistants...

It turned out sooooo tasty, and the most important thing is that it doesn’t get overcooked and even in the soup it remains so crispy and elastic!

In order to prepare excellent egg noodles at home, you and I will need:

vegetable oil (you can use any oil, as long as it is odorless) – 1 tbsp.

salt – 1 tsp. with a slide

Difficulty in making egg noodles at home: Since during the cooking process I used a special device for rolling out and cutting the pasta, there was no difficulty at all. Due to its absence, an ordinary wooden rolling pin and a kitchen knife or pizza knife will come to your aid.

How long will it take: about an hour and time for the noodles to dry

Suggested steps for preparing egg noodles at home:

First of all, we need to measure and sift the specified amount of flour through a sieve. I’ll say right away that it is very approximate - most likely you will have to add a little during the kneading process.

Pour the flour into a large bowl that is convenient for kneading the egg dough.

Add salt to the bowl and mix everything well.

Separately in a bowl, combine 2 eggs and 2 egg yolks - the fastest and easiest way to do this is with an electric whisk.

In a bowl of flour, simply use your hand to form a depression in the very center - a kind of “well”. We pour the finished egg mass into it in a thin stream.

We begin to gradually mix everything - first with a spoon, and then move on to kneading with our hands.

In the process, add a tablespoon of butter - so that the dough is elastic and not so tight.

After about 10 minutes of active kneading, the noodle dough is ready for further action.

1. Arm yourself with a kitchen knife or a pizza cutter and simply cut the rolled out dough into thin long strips.
2. Roll the dough layer into a tight roll and cut it into thin strips.
3. If possible, we use a noodle cutter - everything is much easier and faster with it.

The optimal width of the strip is 0.3-0.5 cm.