Best 3 Easy Homemade Noodles Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Homemade noodles add a delightful touch of freshness and flavor to a variety of dishes. Whether you're looking for a comforting bowl of ramen, a hearty pasta dish, or a simple stir-fry, mastering the art of making noodles at home can elevate your culinary skills and expand your cooking repertoire. From selecting the right ingredients to perfecting the kneading and rolling techniques, this guide will take you on a step-by-step journey to create easy and delicious homemade noodles that will impress your family and friends alike.

Here are our top 3 tried and tested recipes!

MOM'S EASY CHICKEN & HOMEMADE NOODLES



Mom's Easy Chicken & Homemade Noodles image

I was browsing chicken & noodle recipes on Zaar, but there aren't many with homemade noodles & IMHO that's the best part. I am posting the current evolution of my mother's (my grandmother's) recipe before I start to forget it. The flour amounts are not specific because it's always different. I just add more as needed to keep the dough workable. Sometimes I use cans of herbed chicken broth or substitute seasoned salt for the regular salt. This is a recipe from memory & I am constantly making little changes to it, but it's always satisfying at the table. Comfort food at it's best. Simple, filling & especially good on a cold winter day. Don't let the length of instructions intimidate. This is very easy, I'm just very detailed. I hope you will give it a try.

Provided by Tinkerbell

Categories     Chicken Breast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast
4 cups water
1 teaspoon salt
2 1/2-4 cups flour
3 eggs
4 -5 tablespoons milk
salt & pepper
2 (14 1/2 ounce) cans chicken broth
1 (10 3/4 ounce) can cream of chicken soup (or vary flavor by using cream of celery, onion, or mushroom soup in place of the chicken)
10 3/4 ounces water (optional, if needed)
4 -6 cups mashed potatoes (optional, for serving)

Steps:

  • In large stock pot, combine chicken, salt & water. Bring to a boil, reduce heat, cover & simmer til chicken is fully cooked.
  • While chicken cooks, combine eggs & salt in mixing bowl (I use a stand mixer with dough hook attachment, but it can be mixed by hand with a fork) & beat eggs slightly. Gradually add flour & milk to eggs & continue mixing until the flour is incorporated & dough is no longer sticky to the touch. Slightly more or less flour may be necessary, depending on the size of your eggs.
  • When dough is ready, form into a ball & turn out onto a well floured surface. Knead by hand a few times, adding more flour if it gets sticky again. Pat into a round & then roll out into a large rectangle about 12x15 or so & 1/4 inch thick. Be sure to flip dough often, keeping it well floured so it doesn't stick.
  • Starting at a short end, use a pizza cutter to cut the dough into 1/4 inch wide (or smaller)strips. (To do the cutting with a sharp knife: flour the top of your rectangle, roll up jelly roll style & slice into 1/8 inch spirals.) When all strips are cut, unroll if needed & toss them with enough flour to keep them from sticking together. Spread noodles out in a single layer on your rolling surface & leave to dry a bit while you are finishing the chicken.
  • When chicken is cooked, remove to a cutting board, (discarding the water it was cooked in) & use two forks to shred it into bite-sized lengths.
  • Add the chicken broth to the stock pot & bring broth & water to a boil.
  • Add noodles & whatever flour is with them to the boiling pot.
  • Add the shredded chicken & stir gently. Reduce heat to low to medium-low and simmer, uncovered, for about 10 minutes.
  • Add the cream of chicken soup & stir well. If this makes the mixture too thick, add enough of the optional water to make your desired consistency. we like it a bit stew-like, but still thin enough to look like gravy on mashed potatoes.
  • Simmer all for another 15-20 minutes, stirring occasionally, or until noodles are tender. Timing really depends on how thick your noodles are cut. We like them a little on the thick side. Serve over mashed potatoes.

EASY HOMEMADE AMISH EGG NOODLES



Easy Homemade Amish Egg Noodles image

Another wonderful recipe collected from a fine woman on my 5 day visit to an Amish community in northern Indiana. Most of the local families have 6-10 children, so dishes like this help to fill a big, hungry family at the end of the day. Use in any recipe that would call for noodles or pasta. Old-school Amish families may serve...

Provided by Family Favorites

Categories     Casseroles

Time 20m

Number Of Ingredients 4

2 cups of flour
1/4 tsp. salt
2 large eggs plus 2 egg yolks, beaten
1-2 tb. cold water

Steps:

  • 1. **Please note: Prep time does not include one hour rest for dough or drying time, if desired.
  • 2. Place flour, salt, eggs, yolks and water in stand mixer fitted with a dough hook. If you choose, you can also do by hand. Mix on speed 2 until dough comes together, scraping sides and bottom of bowl often. After a few minutes, if it seems too dry or too wet, add water or flour a spoonful at a time, just until it comes together. You don't want a sticky dough.
  • 3. When the dough forms a ball, continue to knead on speed 2 for 5 more minutes. (By hand, about 10 minutes, or until dough becomes smooth.) The dough should not be sticky. Remember, you may want it to dry out later. Wrap in Saran Wrap and place on counter at room temp. for 1 hour to rest. It should not stick to the Saran Wrap.
  • 4. Flour counter top. Then remove dough from wrap and roll as close to 1/16" as possible. As you roll with each pass, turn and flip the dough to avoid sticking to the counter. Keep your work area lightly floured at all times. The thicker the dough, the chewier the noodles and the longer it will take them to cook. Ideally, you want to be able to start to see the shadow of your hand through the dough, but not so thin that you can't pick up the noodles. Thinner is better in this case.
  • 5. Then, make sure your dough moves easily on the counter. With a pastry wheel or pizza cutter, cut to desired width. It doesn't matter what width, but they should all be uniform so that they cook evenly.
  • 6. Transfer to cookie sheet(s) lined with waxed paper and a little loose flour and allow to dry for about an hour if using immediately. If you wish to freeze them, allow to dry for at least 2-3 hours, then place in a ziplock bag and freeze. When ready to use, drop into boiling water or boiling broth while noodles are still frozen. Do not defrost noodles first or they'll stick together.
  • 7. Old country Amish women would spread these out on the table and let them dry overnight. To speed things up in today's world, I put a small 7" fan on my counter which worked beautifully in a short amount of time. Drying time varies depending on how thick or thin you rolled them.

EASY HOMEMADE NOODLES



Easy Homemade Noodles image

Making noodles by hand is a fulfilling cooking project. The results are perfectly chewy noodles, even with ragged edges and imperfect lines.

Provided by Hetty McKinnon

Categories     Noodle     Fat Free     Peanut Free     Soy Free     Dairy Free     Tree Nut Free     Vegetarian     Vegan

Yield Serves 4

Number Of Ingredients 2

3 2/3 cups (450 g) bread flour or all-purpose flour, plus extra for dusting
2 teaspoons sea salt

Steps:

  • Make the dough:
  • Combine the flour and salt in a large bowl. Using a pair of chopsticks, gradually stir in 1 cup (225 ml) of room-temperature water, a little at a time. It will look dry and rough-this is normal. Using your hands, bring the dough together, incorporating any dry bits of flour. When the dough comes together into a large ball, turn it out onto a smooth work surface (preferably not wood) and knead for 8-10 minutes, until the dough is smooth and malleable. Cover in plastic wrap and allow to rest at room temperature for 45 minutes. You can also leave it to rest overnight in the fridge-just make sure you bring it back to room temperature before the next step.
  • Roll out the dough:
  • After the first resting period, knead the dough for 2-3 minutes, then rest it again for 15-20 minutes-this relaxes the gluten and makes the dough easier to roll out. By now, the surface will look very smooth. Sprinkle your work surface with a little flour and divide the dough into four equal pieces. Working with one piece at a time (keep the others covered with a damp tea towel), roll it out into a roughly 9 x 12-inch (22.5 x 30 cm) rectangle (dust the rolling pin or surface with more flour if the dough sticks). If at any time the dough bounces back too much when you are rolling, simply leave it to relax for a few minutes. The more time you let it rest, the easier it will be to work with.
  • Cut and pull the dough:
  • Lightly dust the dough with flour and, using a sharp knife, cut it into ½-1inch-wide (1.25-2.5 cm) strips. Lift up each strip and gently pull, running your thumb and index finger along the noodle to elongate the strand. You don't have to pull too hard, just enough to slightly stretch the dough. Dust the strands with more flour to stop them sticking. Transfer the noodles to a floured sheet pan, cover with a tea towel, and repeat with the remaining dough.
  • Cook the noodles
  • Bring a large saucepan of well-salted water to the boil. Add the noodles in batches of two or three handfuls (depending on the size of your pan) and cook for 2-3 minutes, until the noodles float to the surface. Remove them from the water with tongs. Fresh noodles stick together easily so dress them immediately with a few drops of sesame or vegetable oil. If you plan on eating them later, submerge the noodles in an ice bath; when ready to serve, reheat them in boiling water for about 1 minute.
  • Note: You can also freeze these noodles. Dust them with rice flour to separate the strands and place them on a parchment paper-lined sheet, then place the tray in the freezer. Once frozen, transfer the noodles to a freezer container or bag. To cook, plunge the frozen noodles straight into boiling water (do not thaw first) and cook until they float to the top.

Tips:

  • Use the right flour: All-purpose flour is the most common type of flour used for noodles, but you can also use bread flour or semolina flour for a chewier texture.
  • Knead the dough well: Kneading the dough helps to develop the gluten, which gives noodles their chewy texture. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
  • Let the dough rest: After kneading the dough, let it rest for at least 30 minutes. This will help the gluten to relax and make the dough easier to roll out.
  • Roll out the dough thinly: The thinner you roll out the dough, the more delicate the noodles will be. If you are using a pasta machine, roll the dough out to the thinnest setting.
  • Cut the noodles into the desired shape: You can use a knife, a pasta cutter, or a noodle maker to cut the noodles into the desired shape. If you are using a knife, be sure to cut the noodles evenly so that they cook evenly.
  • Cook the noodles in boiling water: Bring a large pot of salted water to a boil and add the noodles. Cook the noodles according to the package directions, or until they are tender but still have a slight bite to them.

Conclusion:

Homemade noodles are a delicious and versatile addition to any meal. With a little practice, you can make noodles that are just as good as store-bought noodles. So next time you're in the mood for noodles, try making them yourself. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #for-1-or-2     #healthy     #5-ingredients-or-less     #breads     #soups-stews     #pasta     #australian     #canadian     #easy     #european     #kid-friendly     #dietary     #low-sodium     #low-in-something     #pasta-rice-and-grains     #number-of-servings     #4-hours-or-less     #from-scratch

Related Topics