Milk noodles are a tasty and healthy alternative to the usual porridge. This dish is popular with children and adults and can be served for lunch, light dinner or breakfast. Learning how to make milk noodle soup is easy. In addition, the basic recipe can be diversified by adding new ingredients.
It is necessary
-
- Sweet milk noodles:
- 0.5 liters of milk;
- 200 g of vermicelli or other pasta;
- vegetable oil;
- butter;
- a tablespoon of sugar or honey;
- vanillin;
- cinnamon;
- salt.
- Milk and egg noodles:
- 1 liter of milk;
- 200 g of thin vermicelli;
- 2 eggs;
- a tablespoon of sour cream;
- salt.
Instructions
Step 1
Boil the noodles just before serving. It is not necessary to reheat it, otherwise delicate pasta will become limp and lose its shape. For cooking, choose a tall saucepan - preferably one made of stainless steel, fireproof glass, or teflon lined. Milk will certainly burn in an enamelled container.
Step 2
Pour milk into a saucepan, add sugar, salt and a pinch of vanillin. Bring milk to a boil and add thin spider web vermicelli. Cook it, stirring constantly, no more than 3-4 minutes. Remove the finished milk vermicelli from the heat and pour into plates, adding a small piece of butter to each and sprinkling with a pinch of cinnamon.
Step 3
Children are very fond of milk soup with curly products. Choose alphabet noodles, star-shaped pasta or little animals. Boil milk in a saucepan and add honey to it, stirring until completely dissolved. Pour curly noodles into the sweet mass and cook for about 5 minutes, stirring constantly.
Step 4
Another option involves pre-boiling the noodles. Boil shells, feathers, or long noodles in salted water. Add a spoonful of vegetable oil to the water so that the pasta does not stick together. Discard the cooked noodles in a colander. Boil milk, add a pinch of salt, sugar and vanillin to it. Place the pasta in a saucepan and cook the milk soup, stirring occasionally, for about three minutes. You can add a few fresh strawberries or raspberries to the finished soup.
Step 5
Noodles cooked in a milk-egg mixture have a very unusual consistency and taste. In a glass, mix eggs with sour cream, crushing them into a homogeneous mass. Boil the milk, salt it and, stirring constantly, pour the noodles into the pan. Cook it for about 3 minutes, then reduce heat to low and pour the sour cream and egg mixture into the milk, stirring it continuously. Cook the milk soup for about 2 minutes, then pour into bowls and serve.
