Noodles with meat: recipes. Noodles with meat sauce How to cook noodles with meat in the oven

Noodles with meat are prepared from both store-bought products and homemade noodles. Depending on the cooking recipe, you can get a thick soup or a full-fledged main course.

Noodles with meat and vegetables - tasty and satisfying

Ingredients

Noodles 200 grams Butter unsalted 100 grams boneless beef 500 grams meat broth 1 liter Tomatoes 4 pieces) Garlic 5 cloves Bell pepper 3 pieces) Bulb onions 2 pieces) Carrot 4 pieces) Boiled water 1 liter

Servings: 4
Cooking time: 80 minutes

Noodles with meat and vegetables

Fresh vegetables will reduce the calorie content of the dish, it is quite suitable for dinner.

Cooking process:

Boil the noodles, discard it through a colander. Make sure the water is completely glass. Then transfer to a saucepan, add a piece of butter. Stir so it doesn't stick together.
Rinse the tenderloin, dry it on a paper towel and cut into small cubes.
Now prepare the vegetables. Cut the onion into cubes, peppers into strips, grate the carrots on a coarse grater.
Melt the butter in a saucepan and sauté the onion first until golden brown. Then put carrots and peppers on it. Cook vegetable stir-fry for 5 minutes.
Add meat cubes to vegetables and hold over moderate heat for another 10 minutes.
Cut the tomatoes into cubes and place in a saucepan. Add minced garlic as well. Simmer the mixture for the next 10 minutes.
Pour in the broth and cook the meat for another 40 minutes over medium heat.

When the beef is mashed and soft, put the noodles in a saucepan and warm the dish slightly. When serving, sprinkle each serving with chopped herbs.

Recipe for noodles with meat and mushrooms

The taste of meat noodles goes well with mushrooms. To prepare the dish you will need:

beef or pork - 450 g;
noodles - 330 g;
champignons - 210 g;
horseradish root - 50 g;
onions - 1 pc;
sour cream - 250 ml;
flour - 50 g;
salt - 2 pinches;
garlic - 2 cloves;
black pepper - a pinch;
meat broth - 400 ml.

Cooking:

Wash the meat and pat dry on a paper towel. Pass through a meat grinder.
Wash the mushrooms and cut into slices.
Onion cut into small cubes.
Heat the oil in a pan and fry the onion until translucent.
Put chopped meat to it and fry it until cooked.
Add flour and continue to fry, stirring constantly.
Then add broth, spices. Reduce heat to low and simmer meat for 15 minutes.
In a bowl, mix grated horseradish with sour cream. Add this mixture to the meat and cook for another 5 minutes.
Boil the noodles according to the instructions. Drain the water through a colander, and arrange the noodles in portions.

Top with meat sauce and serve hot.

Tatars know a lot about rich broths, and they are great masters in cooking noodles. Using the secrets of national cuisine, today we will cook with beef. The same can be cooked from lamb or homemade chicken. I even came across a recipe that used all three of these types of meat at the same time.

Cooking

Let's start cooking the Tatar soup with noodles, and first of all, you need to start with the broth. To do this, take a good piece with a bone, fill it with cold water and put it on fire. When the broth boils, remove the foam from it, dip the previously peeled and washed carrots and onions into the broth. Salt the broth and cook it over low heat for about two hours, until the meat is ready, not forgetting to periodically remove the foam.

While the broth is cooking, prepare the noodles. for noodles, it is better to sift, drive one chicken egg into it, add water, salt and knead the dough well. The better we knead the dough, the tastier the noodles will turn out. The dough should turn out "cool", uniform and elastic. Wrap the finished dough in cling film and leave to “rest” for 40 minutes.

After that, roll out the dough into a thin layer on a floured table and let it wind slightly and dry for about 10 minutes. After that, cut into thin strips, let them dry out, just spread them out so that they do not touch each other, otherwise stick together.

This can be done in two ways. We roll a thin layer of rolled text into a roll as if we want to do it. Then, with a knife, simply cut into thin slices as you see in the picture. Each slice then just needs to be unwrapped and you will get a good homemade noodles for soup.

And if you have a little dough, then you can simply cut the strips without really bothering with various tricks. Also, this method is suitable if a small length is required. Both methods are good in their own way, so the choice is yours.

Remove the meat from the prepared broth, separate it from the bone and cut into portions. Discard boiled from the broth, strain the broth, return it to the pan and send it to the stove.

Peel, wash, carrots and onions, cut the onion into cubes, and the carrot into strips, dip the vegetables into the boiling broth and cook them for about 10 minutes. After that, add pieces of meat to the soup and add the noodles. Stir the broth well so that the noodles do not stick together, after boiling the broth, wait until the noodles float, then check the broth for salt, add if necessary, also add a pinch and remove the pan from the heat.

Tatar soup with noodles should be infused for 20 minutes, then pour it into plates, sprinkle and serve. Bon appetit!

Ingredients

Water - 2 liters;
Beef on the bone - 800 grams;
Onion - 2 pieces;
Carrots - 2 pieces;
Salt, allspice and herbs to taste.

For noodles

Flour - 200 grams;
Egg - 1 piece;
Water - 2 - 3 tablespoons;
Salt - 1 pinch.

Noodles - pasta, in the form of long narrow strips of dough.

In times of total shortage, our mothers and grandmothers made noodles at home.

Of course, today it is no longer a problem to buy high-quality noodles in the store.

But still, homemade noodles cannot be compared with a store-bought product.

Noodles with meat - the basic principles of cooking

To prepare noodles with meat, absolutely any noodles are used. It can be either a store-bought product or homemade noodles. True, to make noodles at home, you need a lot of patience and time. First, knead the dough based on eggs, water and salt. The dough should be fairly firm. It should contain the maximum amount of flour. The finished dough is rolled out into thin layers and cut into long, wide strips. Before cooking, the finished noodles are dried.

Noodles with meat can be cooked in different ways. It can be a thick soup with vegetables or a second course. To diversify and fully reveal the taste of the dish, spicy herbs, mushrooms, spices and herbs are added to it. In principle, you can show your imagination and cook noodles with meat according to your original recipe.

Recipe 1. Provencal noodles with meat

Ingredients

200 g pork fillet;

Provence herbs, basil and oregano;

200 g of champignons;

150 ml 22% cream;

large bell pepper;

bulb;

large tomato;

250 g noodles;

two cloves of garlic;

olive oil.

Cooking method

1. We wash a piece of pork, cut off excess fat and films. Dry the meat with paper towels and cut into thin strips.

2. Peel the onion, chop it into thin half rings and fry over high heat in olive oil until transparent. We shift the meat to it and continue to fry until the meat is browned. Put the fried pork with onions on a plate.

3. We clean the mushrooms, wipe them with a damp cloth and cut into slices. Cut the stalk from the bell pepper and carefully clean the seeds. Shred into thin strips, cut in half. Put the mushrooms and peppers in the pan where the meat was fried, and fry the vegetables until soft. Transfer cooked vegetables to a plate.

4. Chop the washed tomato into cubes. We clean the garlic and finely chop. In the same pan, put the tomato and fry the tomato with garlic until puree. Pour the cream into the tomato and twist the fire to a minimum. Put the pork, vegetables and pre-boiled noodles into the tomato-cream sauce. Season with spices and mix gently. Simmer, covered, for ten minutes.

Recipe 2. Noodle gratin with meat

Ingredients

300 g pork tenderloin;

100 g frozen cauliflower;

200 ml cream;

50 g butter;

300 g noodles;

onion head;

100 g of Russian cheese;

25 g mustard;

80 g processed cheese.

Cooking method

1. We wash the pork under the tap, cut off all the excess and dry the meat with a napkin. We cut it into medium-sized pieces. Melt the butter in a frying pan and put the pork in it. Fry the meat until golden brown over moderate heat. Transfer the cooked pork to a baking dish.

2. Remove the husk from the bulb and finely chop it. Fry the onion in the same pan until soft. Then add the flour and sauté, stirring constantly, for three minutes. Pour in the cream, mix and simmer for the same amount of time.

3. Boil water in a large saucepan and boil the noodles in it, according to the instructions on the package.

4. Put the mustard in the creamy sauce and mix. Spread the mustard-cream sauce over the pork. We lay out the inflorescences of cauliflower on it, which we cover with boiled noodles. Distribute thin slices of processed cheese over the surface and sprinkle with finely grated Russian cheese. We send the form to the oven for 20 minutes. Cooking gratin at 180 C.

Recipe 3. Oriental meat noodles

Ingredients

200 g homemade noodles;

iodized salt;

half a kilogram of beef pulp;

black pepper;

100 g butter;

liter of broth;

four tomatoes;

five cloves of garlic;

three pods of sweet pepper;

two onion heads;

four carrots.

Cooking method

1. Mix the egg with half a glass of flour in a deep bowl. You should get a sticky, liquid dough. Salt it, and, adding a little flour, carefully knead the stiff dough. Roll it into a layer a millimeter thick and cut it vertically into long, wide strips. Then cut them in half. Put the noodles on a baking sheet sprinkled with flour and put in the oven. Dry it in ventilation, not including heating. Boil the finished noodles, discard them in a colander and rinse under running water. Put a piece of butter in it and mix.

2. Wash the meat, dry it and chop it into small slices. Finely chop the peeled onions. Peel the carrots, wash and grate coarsely. Cut peppers in half, remove seeds and cut into thin strips.

3. Melt the butter in a saucepan, put the onion in it and fry it until golden brown. Now add peppers and carrots and fry everything together for five minutes. Then put the meat in a saucepan and cook it for ten minutes.

4. Rinse the tomatoes, wipe with a towel and cut into small pieces. Put the tomatoes in a saucepan, add chopped garlic here. Stir and simmer for ten minutes. Pour the broth into the saucepan and continue to cook over low heat for about forty minutes. Add the boiled noodles to the sauce with meat, mix and heat for several minutes. Sprinkle the dish with fresh herbs before serving.

Recipe 4. Sweet and sour noodles with meat and vegetables

Ingredients

300 g pork tenderloin;

ginger root;

eggplant;

bulb;

two st. spoons of starch;

carrot;

a pod of bell pepper;

200 g egg noodles

30 ml dark soy sauce;

80 ml rice or wine vinegar;

30 g of granulated sugar.

Cooking method

1. Peel and wash vegetables. Chop the onion into thin feathers. Cut carrots and ginger root into strips. Remove seeds from bell pepper and cut into thin strips. Chop the eggplant into cubes, transfer to a plate and sprinkle with salt. Mix and leave for half an hour. Then rinse it and wring it out.

2. Wash the pork, soak with a napkin and cut into small pieces.

3. In a separate cup, mix soy sauce with vinegar, add sugar and stir until it is completely dissolved.

4. Dip the egg noodles in boiling, lightly salted water and boil, following the recommendations on the package. Throw it in a colander and leave to glass water.

5. Heat the oil over intense heat, put starch into it and salt. Mix and transfer the meat to the pan. Fry the boned pork pieces, stirring vigorously, until golden brown and transfer to a plate.

6. Pour oil into the pan and wait until it warms up. Add vegetables to it and fry, stirring constantly, over high heat. Vegetables should be crispy on top and soft on the inside.

7. Put the pork and noodles to the vegetables. Pour everything with sweet and sour sauce, mix gently, wait a couple of minutes and turn off the heat. Divide among serving bowls and sprinkle with sesame seeds.

Recipe 5. Stroganoff noodles with meat and mushrooms

Ingredients

450 g of young beef;

340 g egg noodles;

220 g of champignons;

50 g horseradish;

1 onion;

250 g sour cream;

2 pinches of salt;

2 cloves of garlic;

5 g black ground pepper;

400 ml beef broth;

50 g Worcestershire sauce.

Cooking method

1. Wash the beef tenderloin, cut off the film and dry with napkins. Grind the meat in a blender into minced meat. Peel the mushrooms, wipe with a damp sponge and cut into thin slices. Peel garlic and onion, wash and chop finely.

2. Heat the oil in a large frying pan, put the onion in it and, stirring constantly, fry until transparent. Add the ground beef to the onion and continue frying until it turns brown and crumbly. Sprinkle the minced meat with flour and cook, stirring constantly, for two minutes. Pour in the broth, pepper, salt and mix. Bring to a boil, twist the fire and simmer, stirring, for a quarter of an hour.

3. In a separate bowl, mix horseradish with sour cream. Add this mixture to the pan, stir and cook for another five minutes.

4. Boil the noodles in plenty of water, following the instructions on the package. Drain in a colander and arrange on serving plates. Top with meat sauce.

Recipe 6. Noodles with Kazakh meat "Kespe"

Ingredients

two kg of beef pulp on the bone;

a pinch of black pepper;

80 ml sour cream;

5 medium potatoes;

a bunch of dill and parsley;

a glass of flour;

150 g of cottage cheese;

2 red onions;

2 pinches of salt.

Cooking method

1. Wash the beef thoroughly, pour three and a half liters of drinking water and put the pan on the fire. As soon as the broth begins to boil, remove the foam, turn the heat to a minimum, and cook the meat for about two hours. Take out the beef and salt the broth.

2. Lightly beat the egg with salt in a cup. Gradually add flour and knead a stiff dough.

3. Peel the potatoes, wash and boil them whole until tender in the broth. Take out and cool.

4. Peel the onions, cut into rings, put on a plate, pepper and salt.

5. Roll out the dough into a thin layer and cut it into wide strips.

6. Remove fat from the broth with a ladle. Fill them with onion rings. Cover and leave.

7. Transfer the noodles to the boiling broth, mix and cook until tender. Then turn off the heat and leave, covered with a lid for a couple of minutes.

8. Cut potatoes and beef into pieces. Put boiled noodles in a deep bowl, add meat, potatoes and pour everything with broth. Lay out the onion rings. Serve cottage cheese mixed with herbs and sour cream for noodles with meat.

For homemade noodles, use only the highest grade flour.

Before cutting the noodles, lightly dry the rolled out dough so that it does not stick to the knife and does not drag behind it.

You can dry the noodles on the table, turning them over from time to time.

Store cooked noodles in a plastic container.

Our mothers and grandmothers in times of total shortages very often cooked noodles. And no wonder, noodles, be it with pork, chicken or any other meat, are a simple, tasty, satisfying and at the same time budget dish.

Moreover, it can be a rich soup, and a second dish. Today we have selected for you the best recipes for fragrant pork noodles.

Pork Noodles - General Cooking Principles

To prepare the dish, you will need two main ingredients - noodles and pork. You can choose any meat, it all depends on whether you are preparing a soup or a second course: for the first, parts such as brisket, meat on the bone are suitable, for the second it is better to use the pulp. The meat is washed, dried and boiled in water, then cooled and cut into pieces of the required size.

Noodles are used either purchased or homemade. When buying this ingredient, pay attention to the size of the product: the smaller and thinner the noodles, the faster they cook. It is important when preparing the dish not to boil the noodles. Therefore, choose the size based on the desired dish: you can take a cobweb for soup, but for the second it is better to use a slightly larger product.

In order to diversify the taste of your favorite dish, you can add mushrooms, vegetables, all kinds of herbs and spices, herbs to it. Various sauces served with the finished dish will also add new flavors.

1. Noodle soup with pork

Ingredients:

300 grams of pork brisket;

100 grams of noodles;

2 potatoes;

One onion;

Two tomatoes;

A couple of tablespoons of vegetable oil;

Parsley leaves;

Salt, pepper mixture.

How to cook:

1. The first stage is the preparation of meat. The pork is thoroughly washed and cut into small pieces. The meat is placed in a saucepan, poured with 1.5 liters of cold water and put on fire until boiling. The resulting foam is carefully removed, then the meat is boiled over low heat for one hour.

2. Potatoes are peeled, washed and cut into cubes.

3. Onions are washed, peeled and very finely chopped.

4. Washed tomatoes are poured over with boiled water. The skin is removed, and the flesh is cut into small cubes.

5. Potatoes are added to the stock pot. 10 minutes are allotted for cooking.

6. Pre-heated oil is heated in a pan. After that, tomatoes and onions are stewed on it over low heat for five minutes.

7. Prepared homemade or purchased noodles are added to the pan, mixing with stewed vegetables.

8. The soup is salted, peppered, boiled until the noodles are fully cooked (about 10 minutes).

9. Pork noodle soup served with finely chopped parsley leaves.

2. Fragrant noodles with pork according to a simple recipe

Ingredients:

350 grams of pork;

One carrot;

Onion;

3 potatoes;

2 bay leaves;

Allspice, all-purpose seasoning, salt;

3 sprigs of dill;

Noodle packaging.

Cooking method:

1. At the very beginning, water is poured into the pan to cook pork for half an hour. The resulting foam is carefully removed. Salt is added according to taste preferences.

2. All vegetables are washed and cleaned. Onions are cut into half rings, carrots - into small cubes, potatoes - large.

3. After cooking, the meat is taken out of the broth and cut into pieces.

4. Boil potatoes, carrots, meat in meat broth for 20 minutes. Then add bay leaf, pepper, spices.

5. At the end, add onions, noodles and cook for ten minutes. Finely chopped greens will improve the flavor of the finished dish.

3. Pork noodles with green beans

Ingredients:

2 liters of chicken broth;

250 grams of pork;

150 grams of egg noodles;

50 grams of green string beans;

a tablespoon of sugar;

A couple tablespoons of fish sauce;

3 lettuce leaves;

4 cloves of garlic.

Process:

1. Chicken broth is boiled in a saucepan, to which chopped and pre-washed and chopped pork, granulated sugar, fish sauce are added. Then the fire is turned off.

2. Egg noodles are added to the soup and boiled until soft.

3. Finely chop the garlic, fry until lightly crunchy. Lettuce leaves are cut into thin strips. Both ingredients are added to the pot of noodles.

4. After a while, green bean pods are added. The pot is immediately removed from the fire.

5. Pour the soup into a large bowl, adding coriander leaves as a decoration. The dish is recommended to be served with dried chili peppers, chopped shallots, chopped roasted peanuts.

4. Noodles with pork, champignons and cheese

Ingredients:

300 grams of minced pork meat;

2 onions;

Carrot;

2 handfuls of noodles;

Half a can of canned champignons;

50 grams of cheese;

4 potatoes;

2 tablespoons of vegetable oil;

To taste: black pepper, hot pepper, bay leaf, herbs, salt.

Cooking method:

1. Add grated onion to minced meat. Then season with hot and black pepper, salt. The ingredients are thoroughly mixed.

2. Meatballs are made from minced meat.

3. Salt and chopped potatoes are added to boiling water.

4. After boiling water, add meatballs.

5. At the next stage, noodles are poured into the soup.

6. Fry onions and carrots in a pan. Mushrooms are fried a little separately until golden brown.

7. Add all the fried ingredients to the soup.

8. Cheese is rubbed on a medium grater, then it is also added to the soup. For taste, pepper, put a bay leaf. After a minute, the finished dish is removed from the heat.

5. Noodles with pork and vegetables

Ingredients:

550 grams of pork;

3 potatoes;

Onion;

One carrot;

A tablespoon of butter;

2 chicken eggs;

40 grams of egg noodles;

2 bay leaves;

A bunch of greens;

Salt and black pepper to taste.

Cooking method:

1. Prepare rich meat broth with the addition of salt, pepper, bay leaf to taste.

2. Pork is carefully separated from the bone, cut and added to the broth.

3. After boiling, put pre-peeled and chopped potatoes.

4. After 5-6 minutes, put egg noodles.

5. Onions and carrots are finely chopped. Butter is used for sautéing. Onions and carrots are added to the soup.

6. Gently beat eggs and finely chopped greens. While stirring, the egg mixture with thoroughly mixed greens is introduced into the soup. After a minute, the dish is removed, insisted before serving.

6. Marinated Rice Noodles with Pork

Ingredients:

560 grams of pork fillet;

150 grams of rice noodles;

Four sprigs of cilantro;

2 tablespoons of tomato ketchup, fish sauce, vegetable oil;

200 grams of soy sprouts;

1 liter of meat broth;

Black pepper in the form of peas;

Three small cloves of garlic;

a tablespoon of sugar;

A couple of drops of red food coloring.

Process:

1. The initial stage is the preparation of the marinade. The cilantro is washed and dried. Leaves are carefully laid aside. The stalks are crushed, mixed with black peppercorns, ketchup, sugar, special fish sauce, natural red food coloring.

2. Chopped garlic is fried in a tablespoon of vegetable oil, after which it is left for a while.

3. Pork is cut in half lengthwise and pierced in several places. Then the meat is smeared with marinade and left for a couple of hours.

4. The meat is poured with a tablespoon of vegetable oil and fried at 190 degrees Celsius for 20 minutes.

5. Boil the rice noodles and put them on a sieve.

6. Soybean sprouts are blanched for one minute.

7. Fried meat is cut into small slices.

8. Rice noodles, soy sprouts, pork are combined, poured with hot broth, sprinkled with cilantro, garlic. In this form, rice noodle soup with pork is served.

Perhaps no one will argue that even with the abundance of various noodles presented in the store, there is still no tastier homemade noodles. Cooking it is actually not difficult, as it might seem at first glance. A bonus from us for you will be a recipe for real, delicious homemade noodles:

So, to prepare noodles, mix 100 ml of water with one egg, 1/2 tsp. salt and a glass of flour. Knead elastic, cool dough. The dough is rolled into a ball, wrapped in cling film and left directly on the kitchen table for 20-30 minutes. Next, the “rested” dough is rolled into the thinnest layer, dried for 10-12 minutes, and then cut into strips of the required length. It is most convenient to first cut the layer in longitudinal strips, and then in transverse strips of 2-3 mm. So that the noodles do not stick and cut well, a sharp knife is used, and the dough itself is sprinkled on both sides with a small amount of flour. In addition, there is a special device - a noodle cutter - with it, cutting noodles of the same size you need is not at all difficult.

And a few more tips:

For the preparation of noodles, only premium flour is used, it must be sifted before kneading.

Do not rush to cut the rolled dough, be sure to let it dry, otherwise it will be incredibly difficult and troublesome to cut.

It is best to dry the noodles on a floured countertop. From time to time you need to turn it over so that it dries evenly.

The noodles cook very quickly, so follow the instructions on the package carefully. If you use homemade noodles for cooking, cook them after boiling for no more than 3-4 minutes, while not forgetting to stir so that they do not stick together.

You can prepare the noodles in large quantities, they keep well in a dry place in a closed plastic container. The main thing is not to store the noodles in an undried form so that the product does not get moldy.

The popularity of home cooking

Now many people who care about their health try to eat at home not semi-finished products, but freshly prepared meals. In this case, you can be sure of the quality of the products and their naturalness. In this article, you will learn how to cook homemade noodles, taking into account all the tricks and tips.

Recipe for cooking noodleshomemade egg with meat

Required products:

Pork or beef - 0.5 kg;

Vegetable or butter for frying - 150 gr;

Eggs - 2-3 pieces;

Salt 1 tsp for dough and to taste - for the finished dish;

Cooking:

1. After making a well in the flour, pour in the beaten eggs and salt. Mix quickly with a fork, trying to capture as much flour as possible.

2. Then knead a stiff dough, laying the mass on the table in flour.

3. Cutting off small parts from a common piece, roll out several thin layers with a rolling pin.

While they dry out, take care of the meat.

4. Cut the pork or beef into small pieces and fry in oil until lightly browned, lightly salted and peppered.

5. Transfer the meat to a thick-walled saucepan or cauldron (it would be good to use dishes designed for cooking pilaf). Pour water on top so that the meat is slightly covered, and leave to simmer over low heat for 30-40 minutes.

6. Cut the noodles into strips and lay out to dry.

7. Pour the chopped mass into the boiling meat, mix and add a little water if necessary. Put a bay leaf on top. It is very important to understand how to cook noodles of the desired consistency. It is important not to make a mistake with the amount of fluid needed. Add water in very small portions if you really need to, and stir gently from time to time.

8. You need to “feel” the readiness so that the dish is not too boiled due to excess water and not dry. Remember that the noodles will be fully cooked by standing under the lid for another 10-15 minutes.

Tricky secrets of skilled housewives, how to cook noodles

It is not at all necessary to put an egg in the dough, you can only make it from flour, water and salt.

You can completely exclude water from the dough, replacing it with eggs. You will get delicious egg noodles.

Try replacing the water with milk for a milder taste. Please note that such noodles cannot be stored for a long time.

A very interesting option is colored noodles. You will need a little beetroot juice for pink coloring, and if you take a lot of it, you will get burgundy. Use spinach or parsley for the green color of the dough, while carrot juice will turn the noodles yellow.

When kneading, the dough must be steep enough, otherwise, when cooking finished products, you will not get separately welded strips, but a sticky, viscous mass. How can you tell if the dough is thick enough? When cut into strips, it does not stick to your hands and does not stick together, for this, let the cakes dry a little, leaving them to lie down for 20-30 minutes.

Before pouring the noodles for cooking into water, sift the mass through a sieve to free from flour impurities.

Before cooking the noodles, you can dry them a little in a heated pan, which will give them a brown tint and a slightly different flavor to the cooked dish.

Keep in mind that when cooked, the noodles swell and increase in volume. Therefore, calculate the size when cutting products.

How long to cook noodles? It depends on its size. Large ones take a little longer to cook. Taste during the cooking process and keep in mind that the noodles have the property of "reaching readiness" while under the lid.

The best place to store dried noodles is in an airtight jar or refrigerator.