Recipe for making noodles with meat. Pasta with meat in a frying pan

Pan-Asian cuisine is very popular now, and many of you have probably already tried udon noodles or egg noodles with vegetables, which are sold in boxes. I suggest you cook homemade today egg noodles with pork and vegetables. If you don’t like pork, feel free to replace it with chicken, or you can remove the meat altogether. You can also experiment with vegetables, for example, if you don’t have eggplant, don’t add it, but add a little more other vegetables. I think that the obligatory vegetables here are onions and carrots; you can do without everything else, but it tastes better, of course, when there are a lot of vegetables. If you want to cook spicy noodles, add finely chopped and lightly fried chili peppers. In general, experiment or follow the recipe exactly, either way, I hope you will be satisfied.

From the specified amount of ingredients, you will get 6-7 servings homemade noodles, but the truth is, it all depends on your appetite, everyone’s portions are different.

Ingredients

For the noodles

eggs 2 pcs.
flour 220 g
salt 1 pinch

For pork with vegetables

pork 300 g
carrot 200 - 250 g
tomatoes 200 - 250 g
Bulgarian pepper 200 - 250 g
onion 100 - 150 g
zucchini 200 - 250 g
eggplant 150 - 200 g
soy sauce 2 tbsp. spoons
sesame 1 tbsp. spoon
vegetable oil for frying
salt

Preparation

First, let's prepare the dough for homemade noodles. Wash the eggs thoroughly.

Beat the eggs into a bowl, add salt and mix until smooth. Sift the flour. Please note that you may need a little less or more flour due to possible differences in flour quality and egg size. Therefore, you do not need to pour all the flour at once, add 180-200 grams first, and then add as needed. Knead the dough for several minutes. As a result, we should get a fairly tight dough that does not stick to our hands and the bowl, but we don’t need to make it too tight, otherwise it will be very difficult to roll it out later. Let's put ready dough V plastic bag and put it in the refrigerator for now.

Now let's move on to vegetables and meat. I'm writing all the ingredients in grams, but if you don't have a kitchen scale, this photo will give you an idea of how much you'll need. Wash all vegetables and pork thoroughly.

Fry sesame seeds in a dry frying pan without oil until golden brown. It must be stirred all the time so that it does not burn. Place the toasted sesame seeds on a large flat plate or cutting board in one layer so they cool quickly. If you pile it up, it will take a long time to cool, so the toasting process may continue and the sesame may burn.

Before we start frying, I recommend peeling and chopping all the vegetables and meat at once, so that later the pan does not cool down while waiting for the next chopped ingredient. If you have an assistant, he can cut it for you next ingredient, while you fry the previous one.

So, let's start with the meat, cut it into thin strips.

We peel the carrots, cut them into strips, or, as I do, grate them for Korean carrots, ordinary grater in this case will not work - we need straws.

We clean the peppers and onions. Cut the pepper, zucchini and eggplant into strips, and the onion into half rings.

Without peeling the skin, cut the tomatoes into strips.

Now let's start frying. Pour a little vegetable oil into a frying pan, or better yet a wok, and heat it very well. Fry the meat until a crust forms. To do this, place the pork in hot oil, distribute it evenly in the pan and leave it to fry for several minutes until a crust appears. There is no need to stir it all the time, otherwise the meat will release juice and begin to stew in it, and we need to fry it. When the meat has a crust, stir and fry for a few more minutes. At the end of frying, add salt. Place the meat in large frying pan or a wok, in which we will then mix all the vegetables, meat and noodles. We try to keep the oil in the pan in which we fry.

Now we will fry the vegetables, they need to be fried only until soft so that they do not crunch later. This usually takes a few minutes. Each time, before laying out the vegetables, add oil to the pan, if necessary, and reheat it thoroughly again. Remember, if you put vegetables in poorly heated oil, they will begin to absorb it and will be greasy; in hot oil, the vegetables will immediately set into a crust and will not absorb excess fat.

In the same frying pan where we fried the meat, place the carrots, add salt and fry them for several minutes until soft, stirring occasionally. Add to the meat, again trying to add the carrots without oil.

Place the onion in a frying pan, add salt and fry until soft and light golden brown. Add to meat and carrots.

Next, we also fry the pepper, zucchini, and eggplant one by one. When frying, salt all the vegetables and add them to the meat. Fry the tomatoes last, because after frying the tomatoes, you need to wash the pan; it will be impossible to fry in it any further. Try to mix them as gently as possible so that they retain their shape. We also salt the tomatoes during frying and add them to the rest of the vegetables.

Now that all the vegetables are fried, add soy sauce to them, mix everything well and put on the hot burner for another 5-7 minutes, stirring occasionally. Then remove from the stove and cover with a lid to keep them warm.

We take the dough out of the refrigerator and lightly sprinkle the surface on which we will roll it with flour. Roll out the dough to a thickness of approximately 2 mm. If your dough is even a little sticky, sprinkle it with flour, otherwise the noodles may stick together. Roll the dough into a roll or fold it several times, like a book. Cut the noodles approximately 5 mm thick.

Or you can, like me, cut the noodles with a knife like this, it seems to be called a “green knife,” but it’s very convenient for cutting noodles.

Straighten the noodles, if they were rolled into a roll, check that they do not stick together anywhere. If necessary, sprinkle with more flour. Boil the noodles in large quantities boiling salted water until done. Because The noodles are fresh, not dried, and they cook quite quickly, usually about 5 minutes. When you are sure that the noodles are ready, drain the water.

Place hot noodles in a frying pan with vegetables.

Add sesame seeds, mix gently but thoroughly and immediately place on plates.

homemade noodles with pork and vegetables ready! Enjoy!

A quick, satisfying, everyone-favorite dish - noodles. Especially if it's homemade. Especially if with meat. There are a lot of recipes for noodles with meat, for every taste and age. In Russia, egg noodles with various sauces and spices are very popular. Meet a few simple recipes, please yourself and your loved ones.

The beginning of time

First you need to prepare main ingredient future masterpieces - homemade egg noodles. To do this you need the following products:

one large chicken egg,
a teaspoon of vegetable oil,
salt to your taste,
one hundred grams of flour.

If you need more noodles at the end, multiply all ingredients by two. Pour the flour into a wide bowl, add the egg and butter, add some salt and start kneading. You will have to knead for at least ten minutes, since only after this time the gluten will begin to separate from the flour.

Gluten will allow you to roll out the dough as thin as possible without fear of tearing it. As soon as you get an elastic, homogeneous, plastic mass, put it in a plastic bag and send it to a dark place for half an hour so that it “rests.” After half an hour, you can begin the main action. Sprinkle the table with flour and start rolling out. For uniform and thin rolling, you need a long rolling pin with a fairly thick diameter - about 4-5 centimeters. Once your dough starts to show through, begin the final part—slicing.

We cut it correctly

There are many ways to cut noodles, choose the one that suits you. You can roll your dough into a roll and cut into thin pieces, less than a centimeter wide. In this case, you will end up with long noodles. Or you can cut the finished flatbread into several pieces to make approximately 5 × 5 squares, sprinkle them with flour, stack three pieces at a time and carefully cut into thin strips. In this case, your homemade noodles will look like vermicelli, which is very convenient to use when cooking soups. Dry the finished noodles for an hour or two on the table or in a dry frying pan. After drying, you can store it in an airtight container for quite a long time, or you can immediately prepare your favorite dish.

Homemade noodles with chicken

A quick dish that Asian food lovers will appreciate thanks to some seasonings.

Ingredients:

Homemade noodles - 250 grams.
Fillet chicken breast- 250 grams.
Onions - a couple of pieces.
Cabbage (white) - 100 grams.
Medium sized carrot - 1 piece.
Apple cider vinegar - 1 tablespoon.
Soy sauce - 3 tablespoons.
Salt - to your taste (about one teaspoon).
Ground ginger - a third of a teaspoon.
Garlic - 2 cloves.
Vegetable oil - a couple of tablespoons.

In this dish, vegetables are a very important component; noodles with meat without them will not be perfectly tasty, so do not avoid adding them.

Let's get started

Rinse the breast, dry it with a paper towel and cut into thin (no thicker than your little finger) long strips. In a thick-bottomed frying pan, heat the oil until it bubbles and add the meat. Fry, stirring constantly, until golden brown crust. As soon as the meat acquires an appetizing blush, add vegetables to it, pre-cut into thin strips - onions, carrots and cabbage. Stir, add soy sauce, vinegar and salt, reduce heat to low and simmer for seven minutes with the lid closed.

While the vegetables are stewing, you need to boil the noodles. Gently add noodles to boiling salted water. It is advisable to stir with a fork so that the homemade egg noodles do not stick together. Cook after boiling for no longer than five minutes. Then place the finished noodles in a colander and let drain.

Now you can combine the ingredients: put the noodles in a frying pan, sprinkle with ginger and chopped garlic, gently mix from bottom to top and cover with a lid. Noodles with meat and vegetables should be cooked over low heat for ten minutes. Turn off the fire and lay out ready dish on plates. It is advisable to eat this dish hot and with fresh herbs.

With beef

How to cook noodles with beef quickly, easily and tasty? Nothing complicated if you have everything you need for this dish. Namely:

half a kilogram of veal;
400 grams of homemade noodles (egg);
250 grams of fresh champignons;
260 grams of sour cream (high fat content);
one onion;
a piece of horseradish;
a quarter cup of flour;
a couple of pinches of salt;
a couple of cloves of garlic;
half a liter of beef broth;
special sauce (recipe included).

Preparation progress

Pour over beef cold water and let stand for an hour, and then rinse under running water, dry with paper napkins and cut out the films with veins. Grind the meat through a meat grinder or grind it in a blender. Peel the mushrooms and cut into thin slices, half a centimeter thick. Finely chop the onion and garlic or chop in a blender.

Heat a frying pan with oil and add onion, fry until transparent. Add the minced meat and stir constantly until it crumbles. Once the minced meat has reached the desired consistency, sprinkle it with flour and fry for another three minutes. Then pour the broth into the frying pan, add salt and pepper, reduce the heat, close the lid and simmer for another twenty minutes. While the gravy is preparing, boil the noodles in plenty of water. How more water, the better it will affect the elasticity of the noodles. Place the finished egg noodles in a colander and allow excess water to drain. The last chord is to mix horseradish with sour cream and add to the gravy. Turn off the heat. Place the noodles in portions on plates and pour the gravy on top - the noodles with meat are served, invite everyone to the table.

Additional sauce: finely chopped parsley and dill + 3 tablespoons mustard + curry seasoning + 6 tablespoons sour cream. Stir and add to dish as desired.

Noodles with meat

This dish will appeal to men, as it is based on their favorite pork. So, let's prepare noodles with meat. Recipe with photo attached.

What you need: piece pork tenderloin with a layer of fat (to your taste) three hundred grams + one medium-sized eggplant + onion (preferably purple) + small carrot + two pinches potato starch+ one pod bell pepper(preferably red) + small size ginger root egg+ noodles.

This dish comes with spicy sauce, consisting of: wine vinegar volume 80 milliliters + 40 milliliters soy sauce+ 25 grams of sugar.

Cooking

Wash and peel the vegetables. Cut the onion, carrot, pepper and eggplant into strips, ginger into thin sticks, the size of a match. Sprinkle the eggplant separately from the other vegetables with salt, mix and let it brew for half an hour. Then you need to rinse it in a colander under running water and leave to drain.

Boil the egg noodles in salted water, drain and drain. Rinse the pork and cut it into thin strips along the grain. In a small plate, mix starch with salt, roll pork in this mixture and place in a hot frying pan with big amount vegetable oil. Note: Do not add meat until the oil begins to crackle. It is important.

Fry the pork until golden brown and transfer to a plate with a slotted spoon. Fry the vegetables in the same oil. First the onion until translucent, then add everything else. Fry the vegetables until half cooked, stirring constantly. Five minutes before cooking, pour the sauce into the roast. Mix thoroughly and turn off the heat. The dish is prepared like this: homemade noodles are laid out on a plate, poured over with vegetables and sprinkled with crispy pork. Noodles with meat are ready. Bon appetit!

Let's prepare everything necessary ingredients for making beef soup.

Cut the film off the beef flesh, wash it and cut it into small portions.

Place the pieces of beef in a saucepan, fill with water and add the peeled onion and half a carrot. We put it on fire. After boiling, reduce the heat to a minimum and periodically remove the foam. Cook for approximately an hour.

While getting ready meat broth, let's prepare homemade noodles: pour the sifted flour into a heap on the table. Make a well in the center and add salt.

Beat an egg into the center and add 1 tablespoon of cold water.

And, adding flour from the edges to the center, knead the dough. The dough should be soft and not sticky to your hands. At the end of kneading, add one tablespoon of sunflower oil and knead the dough for at least 2 minutes. It will turn out elastic and flexible. And, after kneading with butter, you can not use flour, but roll out the dough directly on the work surface.

Roll out the dough on the table and adjust the thickness to your liking. If you want softer and more tender noodles, roll them out as thin as possible.

Roll the rolled out dough into a roll and cut.

We hang the resulting noodles to dry a little.

When the meat is cooked, remove the onions and carrots from the pan. We throw away the vegetables that we took out of the broth; they have already given up all their aromas. Place the potatoes in the pan and continue to cook the soup with beef until the potatoes are ready (about 10-15 minutes).

Cut vegetables: pepper into strips, green onions- finely.

Chop the second onion and half a carrot and fry on sunflower oil, stirring until the vegetables are soft.

When the potatoes are cooked, add them to beef broth fried vegetables, green onions and bell peppers.

And immediately add homemade noodles, salt and pepper, bring to a boil, reduce heat to low and continue cooking the soup for 3-4 minutes, then remove from heat.

Serve on the table delicious soup with homemade beef noodles.

Bon appetit! Cook with love!

Noodles with meat are prepared from store product, and homemade noodles. Depending on the cooking recipe, you can get thick soup or full second dish.

Noodles with meat and vegetables - tasty and satisfying

Ingredients

Noodles 200 grams Unsalted butter 100 grams Beef without bone 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

Number of 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, drain them through a colander. Make sure the water drains completely. Then transfer to a saucepan, add a piece of butter. Stir to prevent it from sticking.
Rinse the tenderloin, dry it on a paper towel and cut into small cubes.
Now prepare the vegetables. Cut the onion into cubes, the peppers into strips, and grate the carrots on a coarse grater.
Melt the butter in a saucepan and fry the onion first until it turns golden. Then add carrots and peppers to it. Cook the vegetable fry for 5 minutes.
Add the meat cubes to the vegetables and simmer over moderate heat for another 10 minutes.
Cut the tomatoes into cubes and place in a saucepan. Add chopped 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 has simmered and become soft, place the noodles in a saucepan and heat 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 piece;
sour cream – 250 ml;
flour – 50 g;
salt – 2 pinches;
garlic – 2 cloves;
black pepper - a pinch;
meat broth – 400 ml.

Preparation:

Wash the meat and dry it on a paper napkin. Pass through a meat grinder.
Wash the champignons and cut into slices.
Cut the onion into small cubes.
Heat the oil in a frying pan and fry the onion until translucent.
Add chopped meat to it and fry it until done.
Add flour and continue frying, stirring constantly.
Then add broth and 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 instructions. Drain the water through a colander and arrange the noodles in portions.

Place on top meat sauce and serve the dish hot.

Before serving, you can sprinkle it with fresh herbs to taste.

Popularity of homemade dishes

Nowadays, many people who care about their health try to eat at home not semi-finished products, but freshly prepared dishes. In this case, you can be confident in 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 how to cook noodleshomemade eggs with meat

Required Products:

Pork or beef - 0.5 kg;

Vegetable or butter for frying - 150 g;

Eggs - 2-3 pcs;

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

Preparation:

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 the dough, placing the mixture on the table in flour.

3. Cutting small pieces from the overall piece, roll out several thin layers with a rolling pin.

While they are drying, work on the meat.

4. Cut the pork or beef into small pieces and fry in oil until lightly browned, adding a little salt and pepper.

5. Transfer the meat to a thick-walled saucepan or cauldron (it will be successful 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 them out to dry.

7. Pour the chopped mixture into the boiling meat, stir and add a little water if necessary. Place a bay leaf on top. It is very important to understand how to cook noodles to the desired consistency. It is important not to make a mistake with the amount of liquid required. Add water in very small portions if really needed, and stir gently occasionally.

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 completely ready after standing under the lid for another 10-15 minutes.

Tricky secrets of skilled housewives on how to cook noodles

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

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

Try for more delicate taste replace water with milk. Please note that such noodles cannot be stored for a long time.

Very interesting option- colored noodles. It only takes a little to paint it pink. beet juice, and if you take a lot of it, you will get burgundy. Use spinach or parsley to color the dough green, and carrot juice will turn the noodles yellow.

The dough should be quite stiff when kneading, otherwise it will finished products you will not get separately welded strips, but an adhesive, viscous mass. How can you tell if the dough is thick enough? When cutting into strips, it does not stick to your hands and does not stick together; to do this, let the cakes dry a little, leaving them to sit for 20-30 minutes.

Before pouring the noodles into the water for cooking, sift the mixture through a sieve to remove any flour impurities.

Before cooking the noodles, you can dry them a little in a heated frying pan, which will give them a brown tint and a slightly different taste to the prepared 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 cooking and keep in mind that the noodles tend to “get ready” while under the lid.

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