8 Best Veggie Noodle Recipes For Your Kids In 2024

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8 Best Veggie Noodle Recipes For Your Kids

Everybody enjoys noodles. It is a reality. They are enjoyable to eat, pair well with various foods and are reasonably priced. Furthermore, what could be cozier than a sizable bowl of noodles after a hard day? Noodles are great on their own or with sauce and many different toppings.

Also, they are frequently vegan! There are so many recipes for vegan noodles available that incorporate a variety of tastes and cuisines.

There is undoubtedly a vegan noodle meal that would suit your mood, no matter what it may be. Everyone and every occasion can find something to eat in soups, stir-fries, or drown in the sauce! So, let's try some veggie noodles recipes.

1. Tofu Pad See Ew

This dish perfectly represents hearty, sticky, and wonderful Thai comfort food. The wider the rice noodles, the better. Use the widest ones you can find.

Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 3

Ingredients For The Tofu Pad See Ew

Dried rice noodles: 6 oz
Chinese broccoli: 5 stalks
Store-bought smoked or baked tofu: 6 oz
Avocado or peanut oil: ¼ cup
Garlic: 3 cloves

Ingredients For The Sauce

Soy sauce or tamari: ¼ cup
Dark soy sauce: ¼ cup
Agave nectar: 1 tablespoon
Lime juice: 1 tablespoon
White pepper: 1 teaspoon
Powdered seaweed: 1 teaspoon
Dark soy sauce: 1 tablespoon

Method

To boil, add 8 cups of water. Add the rice noodles after bringing them to a boil and turning off the heat. 5 to 7 minutes of soaking time should be sufficient to make the pasta tender but still al dente. To keep from sticking, stir about once per minute.
Cut the broccoli into bite-size pieces that are 2 inches long. Discard the stalks' bottom-most stiff stems. Make thin slices of tofu.
Drain the noodles and rinse them with cold water after they are finished. So they won't cling together, immediately transfer the noodles to a bowl and toss them with 1 tablespoon of oil.
Use high heat with a sizable, hefty pan.
Cut the garlic cloves very thin. Combine the agave, lime juice, seaweed, light and dark soy sauces, white pepper, and salt in a bowl.
Oil the pan with 1 tbsp. To uniformly cover the surface, tilt the pan. Before putting the tofu in the skillet, sprinkle 1 tablespoon of black soy sauce over it.
Cook for 3 to 4 minutes or until browned. Add the broccoli and another tablespoon of oil to the pan. Stir-fry the broccoli for 30 seconds or until it, starts to wilt and become fragrant. To prevent the garlic from burning, stir regularly.
Spread out the noodles equally in the pan. The last tablespoon of oil should be added to the noodles and stirred. Pour the sauce over the noodles and give them a couple of stirs to coat them all. Cook for another 5 minutes or until noodles starts to caramelize.
Gently scrape the pan's bottom as you stir to prevent sticking and ensure that the noodles cook evenly. Enjoy! Distribute the noodles among serving bowls.

2. Artichoke Pesto Zucchini Noodles

This recipe is straightforward, convenient, and savoury and can serve as an appetizer (entrée) or the main course. Naturally, you could prepare the same recipe with pasta, but you should give this healthier variation a shot. It's a fantastic method to encourage your kids to eat more vegetables. Good appetite!

Prep time: 5 minutes | Cook time: 10 minutes | Total time: 15 minutes | Servings: 4

Ingredients

Zucchini(s); 2 large with peel, spiralized
Artichoke pesto sauce or other types of homemade or store-bought pesto sauce: 1 jar
Extra virgin olive oil: 1 tablespoon

Ingredients For The Toppings (Optional)

Marinated artichokes
Dry red pepper flakes
Micro-greens
Salt and pepper to taste

Method

Spiralize the zucchini to create noodles, then transfer the noodles to a dish or tray that heats in the microwave. Place aside. (Remember that you can still refrigerate the noodles at this point and construct the plate afterwards. Put a paper towel sheet on the bottom to mop up any extra wet. They'll stay fresh for at least 4 days.)
Heat a small amount of olive oil in a sauce saucepan on the stove. Add the pesto sauce in tablespoonfuls, about one tablespoon per serving. Mix it thoroughly until heated evenly. Remove the heat.
Depending on your number, microwave the zucchini noodles medium-high for 30 seconds to just under a minute.
To keep them on the crisp side, do not overheat them. Add the hot pesto sauce and cover everything thoroughly.
Utilizing tongs, divide onto serving dishes. Add your preferred toppings. Using tongs, divide onto serving plates. Add your desired toppings.

3. Miso Ramen Bowl With Tellicherry Black Pepper Tofu

What should you eat if you yearn for something rich and umami-filled? Make this miso ramen bowl that's vegan! Miso, dried shiitake mushrooms, and a tiny bit of soy milk work well together. It also has great heat from the Tellicherry black pepper tofu. This vegan ramen comes with sautéed shimeij mushrooms and bok choy that has been miso-glazed, leaving you wanting more before you've even finished the final noodle.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 6

Ingredients

Garlic: 4 cloves, crushed
Onion: 2 medium, roughly chopped
Chillies: 2 small, finely chopped
Dried shiitakes: 3 oz, chopped
Vegetable broth: 4 cups
White miso paste: 2 tablespoons
Unsweetened soy milk: ½ cup
Toasted sesame oil.
Soy sauce or tamari to taste
Tellicherry pepper: freshly ground to taste

Ingredients For The Tofu Marinade

Firm tofu: 7 oz, cubed
Chillies: 2, finely chopped
Garlic: 2 cloves, finely chopped
Sweet soy sauce: 1 tablespoon
Tamari: 2 tablespoon
Sugar: 1 teaspoon
Ginger: 1 thumb-sized piece, finely chopped
Generous amount of Tellicherry pepper
Spring onions, finely chopped

Ingredients For The Bowl

Ramen noodles: 5.3 oz

Ingredients For The Toppings (Optional)

Shimeji mushrooms: 3.5 oz
Spring onions
Bok choy: 1 cup, rubbed with miso paste and lightly sautéed.
Green chilli: 1 sliced
Julienned carrots (optional).
Seaweed (nori) squares (optional).

Method

Cook the garlic, onion, and chillies in 1 tablespoon of the sesame oil over medium heat until aromatic to prepare the broth.
Bring the stock and dried shiitakes to a simmer after adding them. The miso paste will dissolve into the broth by gently passing the miso paste through a fine mesh sieve with a spoon.
After simmering the soup for 25 minutes, add the soy milk and adjust the seasoning with soy sauce. After combining all the marinade ingredients, prepare the tofu and let it sit in the refrigerator for 20 minutes. The tofu cubes are then placed on a baking pan and roasted for 20 minutes at 374°F, rotating them halfway through.
Prepare the ramen noodles as directed on the package (do not use the flavouring).
To serve, put the noodles in a bowl, pour the broth over them, and top with the tofu, shimeji mushrooms, spring onions, and sautéed bok choy (and the carrots and the nori squares).

4. Fettuccine With Vegan Champagne Alfredo

This vegan version has the same creaminess, garlic flavour, richness, and cheese flavour as the animal-based original but is also bubblier.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 6

Ingredients

Fettucine: 2 cups
Plant-based milk: 3 cups
Lemon juice: 2 tablespoons
Garlic: 3-6 cloves
Arrowroot flour: 2-4 tablespoons
Nutritional yeast: ¼ cup
Sparkling wine: ½ cup
Cashew cream or vegan cream cheese: ½ cup
Parsley to garnish
Salt and pepper to taste

Method

For your pasta, start a big pot of salted water to boil.
Lemon juice should be added to plant-based milk, then set aside. The lemon slightly curdles the milk, thickening it to resemble buttermilk.
Place the garlic cloves, unpeeled, in a frying pan with a tablespoon of oil if you want to roast part of it. Cook the garlic until it is tender, for around 7-8 minutes on each side. When you press the clove, you want the interior to come out like toothpaste.
Once roasted, take the garlic out of the pan and sauté the minced garlic for 2 minutes, until fragrant but not browned.
Add 2 tablespoons of arrowroot flour and incorporate it by whisking.
However, no one will notice if there are a few lumps after a few pulses in the blender if you do have some. The addition of the roasted garlic is almost simpler this way as well.
If you're not using a blender, stir that roasted garlic too!
Additionally, add nutritional yeast, cashew cream, and vegan cheese if used. Is your arm still aching? SEEK TO WHISK.
Finally, include your bubbly. Likewise, if your arm has been working hard, take a sip for yourself.
To taste, add salt and pepper to the food.
Prepare your spaghetti, drain it, and then top it with the lovely sauce.
Prepare to amaze your guests (and yourself!) by garnishing with parsley.
Enjoy!

5. Chermoula And Pasta

A common ingredient in Moroccan cooking is chermoula, a North African herb sauce flavoured with spices. The usual ingredients are olive oil, lemon, smoked paprika, coriander, cilantro, garlic, and coriander.

Thanks to cilantro, which binds to heavy metals and transports them out of the body, chermoula has potent detoxification qualities. Use chermoula as a marinade or generously serve it over spaghetti for dinner.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 6

Ingredients

Cumin seeds: 1 teaspoon
Flat-leaf parsley: ¼ cup, coarsely chopped
Cilantro leaves and tender stems: ⅓ cup, coarsely chopped
Garlic: 3 cloves, peeled and chopped
Smoked paprika: 1 teaspoon
Fresh lemon juice: 2 teaspoons
Extra-virgin olive oil: 6 tablespoons
Salt: ½ teaspoon
Chilli paste: ½ teaspoon
Fusilli pasta: 455 g

Method

Heat cumin seeds in a skillet over medium-high heat, stirring for 1 to 2 minutes or until they begin to smell good.
Add the parsley, cilantro, garlic, smoked paprika, olive oil, salt, chilli paste, and toasted cumin to a food processor along with 1 teaspoon of lemon juice.
Process it until its fluid. When the ingredients have come together into a paste, add the remaining 1 teaspoon lemon juice and extra olive oil (if necessary).
As directed on the packaging, cook the pasta until it's al dente.
On pasta, use chermoula as a sauce similar to pesto. For around three days, chermoula can store in the fridge.

6. Panang Pasta

This tasty and speedy pasta dish is inspired by Thai cuisine! It works admirably with the homemade peanut sauce and has a pleasantly spicy touch.

Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes | Servings: 8

Ingredients

Pad Thai style pasta or fettuccine: 12 oz
Red cabbage sliced: 1½ cups
Carrot: 1 large, julienne sliced
Celery ribs: 3 large, sliced
Onion: 1 medium, sliced
Vegetable stock: ½ cup

Ingredients For The Thai Peanut Sauce

Vegetable stock or water: 4 tablespoons
Creamy peanut butter: 3 tablespoons
Sriracha: 2 tablespoons
Agave or maple syrup: 4 tablespoons
Minced garlic: 1 tablespoon
Tamari or soy sauce

Ingredients For The Garnish

Rice vinegar: 2 tablespoons
Scallions: 4 stalks
Sesame seeds: 2 tablespoons
Peanuts: 4 tablespoons

Method

Prepare the pasta as directed on the package in a big pot of salted boiling water.
Slice or chop the vegetables to prepare them.
Blend all sauce ingredients with a whisk.
In a large sauté pan or wok, steam or sauté the vegetables (except from the red cabbage) with the vegetable stock for about 5 minutes or until they are fork-tender. Then, add the red cabbage and simmer for an additional 3 minutes.
The cooked, drained pasta is added last, and the sauce is added and whisked smooth while it boils.
Combine everything thoroughly, then coat with rice vinegar.
Serve hot and optionally top with chopped peanuts, sesame seeds, and scallions.

7. Miso Soup With Udon Noodles

This is a fantastic, incredibly easy soup base, and you can add anything you wish to it! For a stronger flavour, you can also use red or brown miso (white miso is the mildest).

Prep time: 10 minutes | Cook time: 5 minutes | Total time: 15 minutes | Servings: 6

Ingredients

Water: 8 cups
White miso: 6 tablespoons
Baby bok choi: 1 bunch
Scallions, sliced thinly: 4
Extra-firm tofu: 14 oz
Udon noodles: 20 oz
Sesame oil: 1 tablespoon
Asian hot sauce
White or black pepper to taste.

Method

In a big pot, add your water. Bring to a boil, then lower the heat to a low simmer.
Miso should not be boiled, so add it and stir until it is thoroughly dissolved.
Add the bok choi and scallions to the simmering sauce for 10-15 minutes.
Cut the tofu into ½-inch cubes while the vegetables simmer.
Add the tofu and noodles after the bok choi stalks have become soft, and whisk in the sesame oil afterward.
Pepper and hot sauce, if preferred, should be added to taste.

8. Coconut Curry Linguini

Linguini with coconut curry is the name of this dish. With Thai ingredients and flavours, including rice noodles, coconut milk, red curry paste, and lime, it has the smoothness and texture of fettuccini Alfredo. It'll quickly become one of your go-to last-minute meals when you want something flavorful but simple.

Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes | Servings: 8

Ingredients

Red curry paste: 1-2 tablespoons
Coconut milk: 1 13.66-ounce
Agave nectar: 2 tablespoons
Tamari: 1-2 tablespoons
Paprika: 1 teaspoon
Lime: 1
Thai basil leaves: ½ cup
Rice noodles: 7 oz
Thinly sliced green onions
Coriander (cilantro): ½ cup, chopped

Method

Soak rice noodles in a sizable dish of warm water (not boiling), then set aside.
Put your curry paste in a sizable pot and toast for about a minute at medium-low heat.
Remove the coconut cream by scraping it off, adding it to the pan, and whisking it in a while, leaving the coconut water on top.
Add the paprika, vegan fish sauce, agave nectar, and half of the lime juice. It should be stirred and tasted. Add a little extra agave nectar if you prefer your sauce to be sweeter; more lime juice if you like your sauce to be sourer.
Stir after adding Thai basil leaves to the sauce, allowing them to flavour it.
Drain rice and noodles. When you add the rice noodles to the sauce, turn the heat to medium-high and stir continuously for about 3 to 5 minutes or until the noodles are thoroughly cooked.
You'll have a rich, creamy sauce to pour over the noodles when the noodles have finished cooking in the sauce and absorbed the liquid from the sauce.
When serving, sprinkle chopped coriander, green onions, and additional lime juice on the plate.

Vegetable Noodles Can Be Healthier Than Traditional Varieties

Small adjustments can have a major impact as people continue to search for methods to increase the nutritional content of their favorite foods.

This is particularly true for consumers who may be trying to find a discreet way to sneak a few vegetables into their children's diets.

It may be healthier to substitute specially prepared veggies for traditional pasta, but substituting kale for lasagna noodles can raise some eyebrows at the dinner table.

Thankfully, there are methods to make your pasta more nutrient-dense without switching out your lasagna noodles for eggplant slices.

To improve the nutritional value and consumer attractiveness of your pasta selections, consider using veggie pasta with vegetables in powder form. You can include ‘hidden vegetables' in your products by incorporating vegetable powder into your pasta.

Confirmed carnivores may be suspicious of spinach and zucchini noodles, especially if you bake the vegetables right into the pasta noodles.

In that case, you can add up to a full serving of vegetables for every 3.5 ounces of pasta without significantly altering the flavour or appearance of the dish.

Conclusion

A quick dinner or meal choice, vegetable noodles, often known as vegetable noodles, are an easy-to-prepare Indo-Chinese cuisine.

This vegetable noodle dish is made with your preferred noodles, some raw vegetables, a dash of black pepper, and your preferred sauce. Don't miss trying veggie noodles recipes at your home.

I trust you enjoyed this article about the 8 Best Veggie Noodle Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!

JeannetteZ

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