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 vegan noodle recipes available that incorporate various tastes and cuisines.

A vegan noodle meal would suit your mood, no matter what it may be. Everyone and every occasion can find something to eat in soups, stir-fries, or to be drowned in the sauce!

So, let's try some delicious veggie noodle recipes.

Best Veggie Noodle Recipes

1. Tofu Pad See Ew

This Tofu Pad See Ew recipe perfectly represents hearty, sticky, and fantastic 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

1. To boil, add 8 cups of water. Add the rice noodles after bringing them to a boil, then turn off the heat. 5 to 7 minutes of soaking time should suffice to make the pasta tender but still al dente. To keep from sticking, stir about once per minute.
2. Cut the broccoli into 2-inch-long bite-sized pieces. Discard the bottom-most stiff stems of the stalks. Make thin slices of tofu.
3. Drain the noodles and rinse them with cold water after cooking. So they won't cling together, immediately transfer the noodles to a bowl and toss them with 1 tablespoon of oil.
4. Use high heat with a sizable, hefty pan.
5. Cut the garlic cloves very thin. Combine the agave, lime juice, seaweed, light and dark soy sauces, white pepper, and salt in a bowl.
6. 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.
7. 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.
8. 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 stir them a couple of times to coat them all. Cook for another 5 minutes or until noodles start to caramelize.
9. Gently scrape the bottom of the pan as you stir to prevent sticking and ensure the noodles cook evenly. Enjoy! Distribute the noodles among serving bowls.

2. Artichoke Pesto Zucchini Noodles

This artichoke pesto zucchini noodle 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: 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
• Sea salt and pepper to taste

Method

1. Spiralize the zucchini into noodles, then transfer them to a microwave-safe dish or tray. 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.)
2. Heat a small amount of olive oil in a saucepan over medium heat. Add the pesto sauce in tablespoonfuls, about one tablespoon per serving. Mix it thoroughly until heated evenly. Remove the heat.
3. Depending on your number, microwave the zucchini noodles medium-high for 30 seconds to just under a minute.
4. To keep them crisp, do not overheat them. Add the hot pesto sauce and cover everything thoroughly.
5. Utilizing tongs, divide into serving dishes. Add your preferred 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 with the tellicherry black pepper tofu recipe, which is 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 shimeiji mushrooms and miso-glazed bok choy, leaving you wanting more before you've even finished the last 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 tablespoons
• Sugar: 1 teaspoon
• Ginger: 1 thumb-sized piece, finely chopped
• Tellicherry pepper to taste
• 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

1. Cook the garlic, onion, and chillies in 1 tablespoon of the sesame oil over medium heat until aromatic to prepare the broth.
2. Bring the stock and dried shiitakes to a simmer after adding them. The miso paste will dissolve into the broth by gently passing it through a fine-mesh sieve with a spoon.
3. 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.
4. Prepare the ramen noodles as directed on the package (do not use the flavouring).
5. 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 fettuccine with vegan champagne Alfredo recipe has the same creaminess, garlic flavour, richness, and cheese flavour as the animal-based original, but it's 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

1. For your pasta, start a large pot of salted water boiling.
2. Lemon juice should be added to plant-based milk and then set aside. The lemon slightly curdles the milk, thickening it into a consistency similar to buttermilk.
3. 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 tender, about 7-8 minutes per side. When you press the clove, you want the interior to come out like toothpaste.
4. Once roasted, transfer the garlic from the pan and sauté the minced garlic for 2 minutes, until fragrant but not browned.
5. Add 2 tablespoons of arrowroot flour and whisk to incorporate.
6. However, no one will notice if there are a few lumps after a few pulses in the blender if you do have some. Adding the roasted garlic is almost as simple this way as well.
7. If you're not using a blender, stir that roasted garlic too!
8. Additionally, add nutritional yeast, cashew cream, and vegan cheese if used. Is your arm still aching? SEEK TO WHISK.
9. Finally, include your bubbly. Likewise, if your arm has been working hard, take a sip.
10. To taste, add salt and pepper to the food.
11. Prepare your spaghetti, drain it, and then top it with the lovely sauce.
12. Prepare to amaze your guests (and yourself!) by garnishing with parsley.
13. 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 helps transport them out of the body, chermoula has potent detoxification properties. Use chermoula as a marinade, or serve it generously 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
• Sea salt: ½ teaspoon or to taste
• Chilli paste: ½ teaspoon
• Fusilli pasta: 455 g

Method

1. Heat cumin seeds in a skillet over medium-high heat, stirring for 1 to 2 minutes or until they begin to smell good.
2. 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.
3. Process it until it is fluid. When the ingredients have come together into a paste, add the remaining 1 teaspoon of lemon juice and extra olive oil (if necessary).
4. As directed on the packaging, cook the pasta until it's al dente.
5. On pasta, use chermoula as a sauce similar to pesto. For around three days, chermoula can be stored in the fridge.

6. Panang Pasta

This tasty and speedy panang 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: 3 large ribs, 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

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

7. Miso Soup With Udon Noodles

This miso soup with udon noodles recipe is a fantastic, incredibly easy soup base, and you can add whatever you like! 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: 4, sliced thinly
• Extra-firm tofu: 14 oz
• Udon noodles: 20 oz
• Sesame oil: 1 tablespoon
• Asian hot sauce
• White or black pepper to taste

Method

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

8. Coconut Curry Linguini Recipe

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 linguini Alfredo. It'll quickly become one of your go-to last-minute meals when you want something flavourful 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

1. Soak rice noodles in a sizable dish of warm water (not boiling), then set aside.
2. Put your curry paste in a sizable pot and toast for about a minute at medium-low heat.
3. Remove the coconut cream by scraping it off, add it to the pan, and whisk it in for a while, leaving the coconut water on top.
4. 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 sweeter; more lime juice if you like it sourer.
5. Stir after adding Thai basil leaves to the sauce, allowing them to infuse the sauce.
6. 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.
7. You'll have a rich, creamy sauce to pour over the noodles when they finish cooking in the sauce and have absorbed the liquid.
8. 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 significant impact as people continue to seek ways to increase the nutritional content of their favourite foods.

This is particularly true for consumers seeking 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 ways to make your pasta more nutrient-dense without replacing your lasagna noodles with eggplant slices.

To improve the nutritional value and consumer attractiveness of your pasta selections, consider using veggie pasta with powder-form vegetables. 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 dish's flavour or appearance.

Conclusion

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

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

I trust you enjoyed this article on the Best Veggie Noodle Recipes For Your Kids. Please stay tuned for more plant-based recipes, vegan travel tips, and lifestyle inspiration.

Take care!
— JeannetteZ 🌿

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