Store shelves today abound with a huge range of products for every taste. It is enough to visit a nearby supermarket, buy ready-made semi-finished products and not waste extra time on constant cooking. The housewives adhere to the same opinion when choosing store-bought noodles, which can be cooked without much hassle in a matter of minutes. In fact, even a novice in the culinary arts can knead the dough for this dish on their own. We will tell readers in this article how to cook homemade noodles quickly and without much difficulty.

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

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

You will need:

• 400 g flour (preferably the highest grade);
• 1 egg;
• a pinch of salt.

Step by step cooking process:

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

From custard dough

Ingredients:

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

Let's start cooking:

1. Sift the flour in advance and mix it in a convenient container with a pinch of salt.
2. Next, pour boiling water into a saucepan, add oil and bring the mixture to a boil.
3. Immediately after boiling, pour the water with oil into the previously prepared container with flour, after which we actively mix the ingredients with a spoon.
4. Cover the hot dough with a lid and leave for 10 minutes.
5. Thoroughly knead the cooled mass with your hands, roll out the dough in a thin layer, and then cut it into small strips.
6. Ready noodles must be laid out on a board and dried for 5 to 6 hours.

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

Recipe for lagman

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

To prepare noodles, the following products are needed:

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

Cooking steps:

1. Combine chicken eggs with salt, beat the ingredients thoroughly until foam forms.
2. Next, pour in 1.5 cups of water, whisk the egg mixture again with a whisk.
3. Pour the sifted flour into a bowl with a deep bottom so that you get a small slide. Make a depression in it and carefully pour the previously prepared mixture of water and eggs.
4. Mix the ingredients with a spoon, then sweep the mass by hand on the work surface of the table. Use as much flour as you need to get a cool consistency.
5. Wrap the finished dough in a plastic bag and leave for 1 hour.
6. To make it more elastic, crush the lump in a soda solution. To do this, mix ½ cup of water with 1 tsp. soda and a pinch of salt. Dip your hands in the mixture as you knead the dough.
7. At the end, form a cake from the dough and cut it into strips 2 cm wide. Lubricate the finished pieces with a little oil, and then gently pull them out with both hands.

Egg noodles at home

It is unlikely that you will find pasta in the store that, in terms of taste, can be compared with delicious homemade noodles of your own preparation. Egg tender vermicelli can be added to chicken soup or cooked from it into an appetizing pasta with vegetables in a creamy sauce.

Ingredients:

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

Let's start cooking:

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

For chicken soup

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

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

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

Udon Noodles - Easy Recipe

The main feature of this Chinese dish is that the noodles for it are prepared exclusively from wheat flour. At the same time, it is enough to add a little soy sauce to enjoy the exquisite taste of Asian cuisine. However, in its pure form, udon noodles are practically not eaten - often the dish is supplemented with various vegetables or seafood.

Required products:

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

How to cook udon noodles:

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

Note: To prevent the noodles from overcooking during the heat treatment process, frozen udon should be thawed slightly before use.

How to cook wok noodles

Such Chinese noodles are fried in a special deep frying pan with a convex bottom. Not everyone in the house has such a pan, so we recommend choosing any other pan that you find in your kitchen. Udon wheat noodles, buckwheat vermicelli or funchose made from rice flour are used as the main ingredient.

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

Such vermicelli is boiled in lightly salted water for no more than three minutes, after which it is thrown into a colander and the liquid is drained. Before frying, it is enough to soak it for 10 minutes in cool water without subsequent cooking. So the finished vermicelli will turn out tender, elastic and very tasty.

Ingredients:

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

Let's start cooking:

1. Combine eggs with salt and beat the mixture with a blender.
2. Pour the flour into a pile, make a well in the center, then carefully pour the egg mixture into the well. Knead the resulting mass.
3. From the finished dough, mold a bun and roll it to a translucent state. Roll the resulting layer on both sides in rice flour, and then leave the dough to dry for 30 minutes.
4. As soon as the workpiece dries a little, cut it into thin strips and carefully shape the future noodles.

Knowing such little tricks, you will definitely make delicious homemade noodles without additives harmful to the body. Combine vermicelli with various vegetables, meat products or seafood, complement the dish with fragrant spices and delight your household with a culinary masterpiece of your own preparation.

On the one hand, everyone knows how to cook vermicelli - the product just needs to be placed in salted boiling water and removed after the number of minutes indicated on the package. On the other hand, ignorance of the nuances of the process will lead to the fact that the elements of the product stick together, regardless of whether it is boiled in a slow cooker or a saucepan. But if you do everything right, you can count on getting not just a side dish that tastes good, but a rather sophisticated dish with a delicate texture. In addition, small and fragile pasta is often added to soups, used to create children's milk porridges.

Basic rules for boiling vermicelli

Before cooking vermicelli, it is necessary to evaluate its texture, composition, cost - the method of processing the product will depend on this. Products of the highest quality are best cooked in a slow cooker. You can try to cook a slightly worse composition in a saucepan, always keeping the container under vigilant control. But to cook thin pasta from soft wheat varieties, you will have to resort to the old method using a deep frying pan.

• In a multicooker. Pour water into the bowl of the device, which, with the lid open and the “Multi-cook” mode, bring to a boil and add some salt. Pour a tablespoon of vegetable oil into boiling water, mix the liquid slightly. Add the pasta and gently stir the composition for 15 seconds so that the vermicelli does not stick together and stick to the walls. After that, close the lid and simmer the mass in the "Soup" mode for 5-15 minutes. The instructions on the packaging with the product will inform you exactly about the cooking time in the multicooker, which must be followed strictly.

Tip: People who are watching their figure do not have to count how many calories are in a particular serving of the product. You just need to choose vermicelli made from durum wheat without any additives (it is marked with the letter “A” on the package). The color of such products is very pure, without gray shades.

• In a saucepan. You need to choose the right container - it is better if it is with a wide bottom. Pour cold water into it, bring to a boil. We introduce a little salt and vegetable oil, wait until the liquid boils again. Then we lower the vermicelli into it, gently stir the contents of the pan, reduce the heat to a minimum, but the mass should boil. How much to cook the product depends on the indicators on the package, on average it is 7-12 minutes. We throw the finished product into a colander that is clean and moistened with boiling water or a decoction of pasta. After the liquid drains, the dish can be served or used for its intended purpose.

• In a frying pan. The only option for vermicelli, which, with standard processing, boils quickly, even if everything was done correctly and strictly according to the instructions. We take some vegetable oil, heat it in a deep frying pan. Pour pasta into it and fry until golden brown, stirring constantly. Then pour salted boiling water into the container, mix the mass, close the lid. How much to cook vermicelli in this case depends little on the instructions. The optimal processing time is 10 minutes.

Regardless of which type of processing is chosen, you need to understand how much water to take for a certain amount of vermicelli. Experts believe that even if you need to boil only 100-150 g of the product, you need to take at least 1 liter of liquid. Otherwise, the mass will turn into a heterogeneous mess.

How to cook soup or milk porridge with vermicelli?

Ideally, vermicelli for soup is boiled separately in a slow cooker or saucepan, and 2-3 minutes before the dish is ready, it is introduced into its composition. If you want to save time and effort, you can introduce a raw and unprocessed product, based on the degree of readiness of other components. Vermicelli is added 30 minutes after the start of boiling the chicken, 10 minutes after the introduction of potatoes or carrots, along with bell peppers, broccoli or very young cabbage. But the last option is not very reliable, because. it is not always possible to clearly calculate all the indicators, and as a result, boiled pasta only spoils the first course.

The most common mistake when preparing milk porridge with vermicelli is an attempt to boil the dry product directly in milk. Most often, this leads to the appearance of sticky lumps, unappetizing foams and pieces of raw product. To prevent this from happening, it is better to boil small noodles separately using any of the above methods, but only without adding salt to the dish. After the liquid drains, add milk to the noodles, heated in a water bath, and seasoned with cinnamon, vanilla, butter. Simultaneously with milk, pieces of dried fruits, previously soaked in boiling water, are often introduced.

Whatever method of boiling vermicelli is chosen - in a slow cooker, in a saucepan, even steamed, the products should be slightly underexposed. Only in this case they will reach already in the plates due to their own temperature and reach the optimal state.

To cook noodles, you will need a large amount of boiling water or broth. Pour the entire amount of noodles into the boiled liquid at once and mix immediately so as not to stick together. Boil - depending on the size and thickness of the noodles. Boil egg noodles faster than usual, 3-4 minutes.

How easy it is to cook noodles

How to cook shrimp noodles

Products
Noodles - 50 grams
Shrimps peeled - 200 grams
Parsley - 1 small bunch
Sweet bell pepper - 1 piece
Lemon - half
Canned green peas - 3 tablespoons
Salt and pepper - to taste

How to cook shrimp noodles
1. Boil 1 liter of water.
2. Pour noodles into boiled water, cook for 5-7 minutes, transfer to a colander and rinse under running water.
3. Boil 1 cup of water in a saucepan, put in the shrimp and cook for 3 minutes after boiling.
4. Cool the shrimp a little and peel them from the shell.
5. Wash the bell pepper, cut the stalk, remove the seeds and cut into thin half rings.
6. Heat a frying pan over medium heat, pour in the oil, put the noodles and fry for 2 minutes, stirring occasionally.
7. Put the shrimps, peppers, green peas and mix, fry for another 2 minutes.
8. Wash parsley and chop finely.

Serve noodles with shrimp, sprinkled with chopped herbs on top.

Fkusnofakty

Historically, in Russia, noodles are what they "hang on their ears." Long, round or flat pasta, sometimes quite thick. Therefore, it is quite difficult to confuse noodles with vermicelli - small and thin pasta, which is why it is also called "cobweb". In fact, manufacturers and sellers everywhere call noodles vermicelli, and even "instant noodles" (Doshirak or Rollton), and pasta in general, but a specific product is originally meant by classic noodles. This is important, because real noodles must be cooked, and not for 1-2 minutes, like vermicelli, but for at least 5. If mixed up, the dish will be spoiled.

One type of noodle - fettuccine flat pasta

Noodles are thin and thick. Thin is usually sold in stores in dry form, thick for lagman - chilled or frozen. The general rule is that the thicker the noodles, the longer they cook, but the length and width of these pasta does not affect the cooking time: if the thickest place is cooked to softness, then the noodles are completely ready. To make sure that it is ready, catch 1 noodles in the pan with a fork, blow on it and try it. If there is no hint of stiffness, then the noodles are cooked.

The most delicious side dish noodles are made from durum wheat without the addition of eggs. Such noodles will serve as a crumbly side dish, will not stick together during cooking and will complement any dishes, especially with sauce. But sometimes noodles are taken to be slightly boiled and absorb the tastes of other products of the dish - then you can buy cheaper noodles, with eggs, it will be softer than first-class, but it will be combined organically with other products.

noodle soup recipe

Products
Noodles - 50 grams
Bean curd Tofu - 100 grams
Ginger - 2 pieces
Fresh cilantro - 2 stalks
Chili pepper - 1 piece
Garlic - 1 prong
Vegetable broth - 1 liter
Soy sauce - 2 tablespoons
Champignon mushrooms - 100 grams
Carrots - 2 medium
Lemon juice - from a quarter of a lemon

How to cook Thai noodle soup
1. Pour vegetable broth into a saucepan and put on fire.
2. Add cilantro, pepper, garlic and ginger.
3. Bring the broth to a boil and cook for 25 minutes over low heat, covered with a lid.
4. Cut the tofu cheese, put it in a bowl, pour over soy sauce and leave for half an hour.
5. Pour water into the pan, bring to a boil, put the noodles.
6. Boil the noodles for 5-7 minutes, then put in a colander, drain the water and arrange on plates.
7. Strain the vegetable broth, return to the fire.
8. Grate the carrots on a coarse grater, wash the mushrooms and cut into slices.
9. Add Tofu with soy sauce, carrots and mushrooms to the vegetable broth, cook for 5 minutes.
10. Pour the noodles with the resulting mixture, sprinkle with lemon juice.
Serve Thai soup with wheat noodles and garnish with cilantro leaves.
Author/editor - Lydia Ivanova

Reading time - 5 min.

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Pasta is a versatile and very tasty side dish that anyone can cook ... or almost everyone. Or rather, anyone who knows the intricacies of cooking pasta, as the Italians call pasta. There are not so many of them, so even a novice cook can understand them and cook pasta so that they do not stick together.

The main reason that pasta sticks together during cooking is not at all in the skills of the cook, but in the quality of flour products.

It is interesting. The word "paste" has ancient Greek roots, until the XIV century it meant flour, into which sauce was mixed. But in the 19th century, pasta became familiar to us pasta.

Regardless of the type and name (spaghetti, shells, gossamer, etc.), there are 3 types of pasta.

Group A (from durum wheat). Carbohydrates, which are contained in the products of this group, are "complex", that is, they are absorbed longer, which means that you cannot get fat from them.

Group B (from wheat with glassy grains, rich in gluten, protein, which is suitable for baking, but not quite for pasta).

Group B (from raw materials of the first or highest grade).

That is, the higher the group, the less likely it is that the pasta will turn into an unappetizing lump. Therefore, the product of group A is preferable.

The second important reason is incorrect traditions: the habit of domestic housewives to wash pasta after cooking is often the root of the problem. The fact is that Soviet pasta could really be saved only by washing them with cold water after cooking. But the modern market offers a wide selection of pasta made according to the original recipe, which automatically taboos the habit of “driving to Tula with your own samovar”. It is enough to cook the pasta correctly so that they do not turn into a lump, not only after cooking, but also every other day (!).

It is interesting. Sometimes cooks still wash pasta, for example, if noodles, horns are an ingredient in another dish, or the side dish needs to be slightly hard (chef Ilya Lazerson is guided by this when washing pasta after cooking).

The third reason is technological violations. In this case, we are talking about the fact that little water is poured for cooking, and a lot of pasta is poured - where can you not stick together?! The secret of Italian chefs will help to avoid this: at least 1 liter of water must be poured per 100 g of pasta.

And the last most common reason is the wrong cooking time. The most ardent admirers of pasta - Italians - apply the "al dente" rule: you need to cook the products until the top layer softens, and the inside of the pasta is dense, but not crispy. In this state, the garnish is removed from the stove and allowed to “reach” for 2 minutes to the desired condition. The pasta was slightly overexposed on the stove - the top layer will completely soften and, in the process of cooling, will glue the side dish into a lump.

Secrets of choosing pasta

Based on the foregoing, one of the most important factors in the proper preparation of pasta is the quality of the product. When choosing a paste, you need to look at the color of the products. Initially pale grayish pasta of group B or C simply will not be able to acquire a different shade after cooking. And no matter how much you try to weld them, they stick together. But the indication that the pasta is made from durum wheat (it. pasta di semola di grano duro) is exactly what you need. Also, a quality product cannot be cheap. In general, do you want to enjoy not only the meal, but also the cooking process? Don't skimp on quality pasta.

It is interesting. If the manufacturer did not indicate on the packaging the time required to cook pasta, then you should not buy such a pasta: the manufacturer, who is responsible for his products, will never miss such an important moment.

What is important to do before welding

Before you start cooking pasta, consider the following nuances.

Pot size and material. A container made of aluminum, other metal or enameled should be wide and roomy.

You need to fill the container with water no more than 2/3, otherwise the liquid will splash out. Correct proportions: 100 g of paste per 1 liter of water. If the volume of water is greater, the side dish will not deteriorate, but if it is less, a sticky lump is guaranteed.

Salt is added at the rate of 1 tbsp. l. for 3 liters of water.

To avoid sticking, add refined vegetable oil to boiling water before immersing the horns, shells and other products. It is important to take exactly refined, so as not to interrupt the taste of the pasta. When shells, noodles, vermicelli are dipped in water, they will be covered with an oily film, which will prevent the pasta from turning into a lump.

It is interesting. Italians add oil to pasta not only during cooking, but also after cooking. Moreover, preference is given to bitter extra virgin olive oil.

How and how much to cook pasta so that they do not stick together

Depending on what the pasta will be cooked in (in a saucepan, double boiler, microwave oven), the cooking method is different. Each option has its own subtleties.

in a saucepan

So that vermicelli, shells, horns do not stick together after cooking, it is important not only to observe the nuances of choosing products, but also to prepare everything you need. For cooking in a saucepan, you will need the following tools and products:

pan - some housewives advise before pouring water into the container, grease it from the inside with oil: so the pasta does not stick to its walls;

a spoon with a long handle for convenient mixing of the pasta during cooking (it is better to mix spaghetti with kitchen tongs - this way they will not break);

colander;

butter or vegetable oil, seasonings, cheese or sauce;

pasta.

Instruction:

We fill the container 2/3 with water and wait for it to boil. Cover the pot with a lid to speed up the process.

Add salt to boiling water (3 liters of water need about 1 tablespoon of salt).

After a few seconds, reduce heat and add pasta. The lid is not needed.

Stir constantly for the first 3-4 minutes.

Cook for the time indicated on the package or box of pasta. But on average, after 8 minutes, you can take a sample.

We make an “al dente” test, remove it from the stove and let the pasta “reach” for 30-60 seconds.

So that vermicelli, horns, shells do not stick together after contact with the cold surface of the colander, rinse it with hot water.

We throw the future side dish into a colander, shake it slightly so that the water is glass.

Return the pasta back to the pot or divide into portions.

Add butter, which, by the way, can be pre-melted. Then there will be no need to wait until it melts and spreads throughout the contents of the pan. Also, this method is very appropriate if the pasta is immediately laid out in portions.

It is interesting. If you cook the side dish for 2-3 days, you do not need to drain the water to the last drop: its remnants will not allow the pasta to dry out.

How to boil pasta in a saucepan: a master class from Ilya Lazerson - video

In the microwave

This approach to cooking vermicelli, spirals will help out if the side dish needs to be cooked very quickly.

Instruction:

Pour water into a container suitable for cooking in a kitchen device. Please note that the volume of liquid should be 2 times the amount of paste.

We fall asleep pasta, salt. Optionally add 1-2 tbsp. l. vegetable oil.

Leave the garnish in the power of the microwave for 10 minutes.

The dish is ready. It remains to add sauce, cheese to pasta or, for example, serve with meat.

In a slow cooker

Instruction:

Put the pasta into the bowl.

Add 2 tablespoons of melted butter.

Pour water 4-5 cm above the level of the pasta layer.

Add salt.

We set the "Pasta" or "Pilaf" mode, depending on the brand of the multicooker, the duration is 10 minutes. We close the lid.

After cooking, with the help of a slotted spoon, we shift the finished pasta into a closed container and add the necessary products (oil, spices, herbs). To ensure that all the ingredients are well mixed, the container with pasta must be covered with a lid and shaken slightly.

5 tricks for delicious pasta

Cooking delicious pasta, cooking pasta so that they do not stick together is not difficult if you know some of the subtleties of this process:

Don't be discouraged if you bought low quality pasta. It is possible to improve the situation. Fry dry products for 5 minutes in a pan without oil, pour into boiling water or pour boiling salted soda directly in the pan. We cook to the desired condition, we only take into account the fact that the cooking period with this option will be reduced.

In order for the pasta to retain its “presentation” longer on the plate, it must be served on a slightly warmed dish.

Serve the dish on a warmed plate and immediately before serving.

To distribute fat and seasonings, it is convenient to mix the horns or noodles by shaking them in a saucepan covered with a lid.

If pasta is supposed to be baked, then the cooking time should be halved.

To give the pasta a more saturated yellowish tint, after draining the water, they need to be slightly salted, peppered and add 1-2 tbsp. l. olive oil.

Cooking delicious pasta that does not resemble the gray mass of a side dish from public catering is easy. It is worth taking into account the advice of professionals and deliberately approach the choice of pasta. Of course, it is important to take into account the cooking technology, not to make a mistake with the cooking time, and to serve it correctly. And then everything will be, as the Italians say, tutto bene - great!

All housewives have repeatedly asked such a simple question how to cook noodles deliciously. In principle, there is nothing complicated in its preparation. The main thing is to follow some recommendations and in 20 minutes you will get a tasty and satisfying dish.

How to cook noodles so that they do not stick together - secrets

1. To get a good result, you need to use good quality noodles: they should be cream-colored, smooth and glassy when broken.
2. Another important condition is the correct ratio of noodles and water. Remember, for 100 grams of noodles you need to take at least one liter of water. If its amount is reduced, then you will get a sticky sticky mass.
3. When choosing dishes, stop at a saucepan with a thick bottom, which we fill with clean filtered water.
4. It is not recommended to salt the water when you have already thrown the noodles into the water.

How to cook noodles?

Ingredients:

• noodles - 205 g;
• water - 1 l;
• vegetable oil - 10 ml;
• spices.

Cooking

Put the noodles in a container with salted hot water, add a little sunflower oil and put the dishes on medium heat. Boil the contents for 10 minutes, stirring, and then recline in a colander and rinse.

How to cook rice noodles?

Ingredients:

• rice noodles - 105 g;
• water - 505 ml;
• sesame oil or - for dressing.

Cooking

Soak the noodles for a few minutes in warm water. Without wasting time, boil filtered water in a deep saucepan and carefully lay out the funchose. Boil it for literally 3 minutes, and then recline it in a colander and pour over with ice water. We use it as a side dish, seasoning with sesame oil or soy sauce if desired.

How to cook noodles in a slow cooker?

Ingredients:

• noodles - 220 g;
• water - 655 ml;
• butter.

Cooking

If you urgently need to cook noodles, then we offer you a proven method. We put it in the multicooker bowl, fill it with cold water and select the "Soup" program. We pinpoint 15 minutes, and then discard it in a colander, rinse and heat with a melted piece of butter.

How to cook noodles in the microwave?

Ingredients:

Cooking

So, take a deep glass pan, pour water into it and add some salt. Heat for about 10 minutes to a boil and spread the pasta. We mix the contents, close the appliance door and cook for 10 minutes at maximum power. After that, we insist the products for 5 minutes, put them in a colander and add butter.