18 Delicious Healthy Noodle Recipes Nutritious

Spaghetti, ramen, or soba—no matter your noodle preference, we’ve got a bowlful of goodness waiting for you! Dive into our roundup of 18 Delicious Healthy Noodle Recipes that promise not just to satisfy your cravings but to keep things nutritious too. Perfect for busy weeknights or lazy weekends, these dishes are sure to become your new favorites. Let’s get cooking!

Spicy Thai Peanut Noodles

Yesterday, as the evening light faded, I found myself craving something that could bridge the gap between comfort and adventure. That’s when I decided to make Spicy Thai Peanut Noodles, a dish that promises warmth with every bite and a kick that lingers just enough to keep you coming back for more.

Ingredients

• For the noodles:
  • 8 oz rice noodles
  • 4 cups water
• For the sauce:
  • 1/4 cup creamy peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 1 tsp grated ginger
  • 1/2 tsp crushed red pepper flakes
• For garnish:
  • 1/4 cup chopped peanuts
  • 2 tbsp chopped cilantro

Instructions

1. Bring 4 cups of water to a boil in a medium pot over high heat.
2. Add the rice noodles to the boiling water and cook for 4 minutes, stirring occasionally to prevent sticking.
3. While the noodles cook, whisk together the peanut butter, soy sauce, honey, lime juice, grated ginger, and red pepper flakes in a small bowl until smooth.
4. Drain the noodles and return them to the pot. Tip: Rinse the noodles under cold water to stop the cooking process if they’re done before the sauce is ready.
5. Pour the sauce over the noodles and toss gently to coat evenly. Tip: If the sauce is too thick, add a tablespoon of warm water to thin it out.
6. Divide the noodles between two bowls and garnish with chopped peanuts and cilantro. Tip: For an extra crunch, toast the peanuts before chopping them.

Delightfully, the noodles are a perfect mix of chewy and silky, with the peanut sauce clinging to each strand. The heat from the red pepper flakes builds slowly, making each forkful a little adventure. Serve it with a wedge of lime on the side for those who love an extra tangy punch.

Zucchini Noodles with Avocado Pesto

Beneath the soft glow of the kitchen light, there’s something deeply comforting about transforming simple ingredients into a dish that feels both nourishing and indulgent. Zucchini noodles with avocado pesto is one such creation, a vibrant, creamy dish that whispers of summer and simplicity.

Ingredients

• For the zucchini noodles:
  • 4 medium zucchinis, spiralized
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the avocado pesto:
  • 1 ripe avocado, pitted and peeled
  • 1/2 cup fresh basil leaves
  • 2 tbsp pine nuts
  • 1 garlic clove
  • 2 tbsp lemon juice
  • 1/4 cup olive oil
  • 1/2 tsp salt

Instructions

1. In a large bowl, toss the spiralized zucchini with 1 tbsp olive oil and 1/2 tsp salt until evenly coated.
2. Let the zucchini sit for 10 minutes to soften slightly, then pat dry with paper towels to remove excess moisture.
3. In a food processor, combine the avocado, basil, pine nuts, garlic, lemon juice, 1/4 cup olive oil, and 1/2 tsp salt.
4. Process the mixture on high until smooth, scraping down the sides as needed, about 2 minutes.
5. In a large mixing bowl, gently fold the avocado pesto into the zucchini noodles until evenly distributed.
6. Serve immediately, garnished with additional basil leaves and pine nuts if desired.

Offering a creamy texture with a bright, herby punch, this dish is a delightful way to enjoy the freshness of zucchini. For an extra touch of elegance, serve it in a hollowed-out avocado half, or alongside grilled shrimp for added protein.

Whole Wheat Spaghetti with Garlic and Olive Oil

Zestfully, let’s embrace the simplicity of a dish that speaks volumes through its minimal ingredients and maximal flavor. Whole wheat spaghetti with garlic and olive oil is a testament to the beauty of simplicity, offering a comforting yet light meal that’s perfect for any day.

Ingredients

• For the pasta:
  • 8 oz whole wheat spaghetti
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 1/4 cup extra virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 1/2 tsp red pepper flakes
  • 1/4 cup chopped fresh parsley
  • Salt to taste

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot over high heat. Tip: Salting the water now ensures the pasta is well-seasoned from the inside out.
2. Add the whole wheat spaghetti to the boiling water and cook for 8-10 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat 1/4 cup of olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, sautéing for 1-2 minutes until the garlic is golden but not browned. Tip: Watch the garlic closely to avoid burning, as it can turn bitter.
4. Drain the pasta, reserving 1/2 cup of the pasta water.
5. Add the drained spaghetti to the skillet with the garlic oil, tossing to coat evenly. If the pasta seems dry, add the reserved pasta water a little at a time until the desired consistency is achieved.
6. Stir in the chopped parsley and adjust the salt to taste.

Unassuming yet unforgettable, this dish boasts a delightful contrast of textures—firm pasta against the silkiness of olive oil—with a flavor profile that’s both robust and refined. Serve it with a sprinkle of Parmesan or a side of crusty bread to soak up every last drop of garlicky oil.

Soba Noodles with Miso Glazed Eggplant

Evenings like these call for something comforting yet light, a dish that bridges the gap between hearty and delicate. Soba noodles with miso glazed eggplant offers just that, a harmonious blend of textures and flavors that soothe the soul.

Ingredients

• For the noodles:
  • 8 oz soba noodles
  • 4 cups water
• For the eggplant:
  • 1 large eggplant, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the miso glaze:
  • 2 tbsp white miso paste
  • 1 tbsp maple syrup
  • 1 tbsp water
  • 1 tsp rice vinegar
• For garnish:
  • 1 tbsp sesame seeds
  • 2 green onions, thinly sliced

Instructions

1. Bring 4 cups of water to a boil in a large pot over high heat.
2. Add the soba noodles to the boiling water and cook for 4-5 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles and rinse under cold water to stop the cooking process. Set aside.
4. Preheat the oven to 400°F and line a baking sheet with parchment paper.
5. Toss the eggplant cubes with olive oil and salt, then spread them evenly on the prepared baking sheet.
6. Roast the eggplant for 25 minutes, flipping halfway through, until golden and tender.
7. While the eggplant roasts, whisk together the miso paste, maple syrup, water, and rice vinegar in a small bowl until smooth.
8. Brush the miso glaze over the roasted eggplant and return to the oven for 5 minutes to caramelize.
9. Divide the soba noodles between two bowls, top with the miso glazed eggplant, and garnish with sesame seeds and green onions.

Finished with a sprinkle of sesame seeds and green onions, this dish presents a delightful contrast between the chewy noodles and the soft, sweet eggplant. For an extra touch of elegance, serve it with a side of pickled ginger to cut through the richness.

Quinoa Noodles with Kale and Almonds

Falling into the rhythm of a quiet kitchen, I find solace in the simplicity of preparing a meal that nourishes both body and soul. This dish, a harmonious blend of quinoa noodles, kale, and almonds, is a testament to the beauty of combining wholesome ingredients with mindful cooking.

Ingredients

• For the noodles:
  • 8 oz quinoa noodles
  • 4 cups water
  • 1 tsp salt
• For the kale and almonds:
  • 2 cups kale, chopped
  • 1/2 cup almonds, sliced
  • 2 tbsp olive oil
  • 1/4 tsp salt
• For the dressing:
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp honey
  • 1/4 tsp black pepper

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tsp salt and 8 oz quinoa noodles. Cook for 8-10 minutes, stirring occasionally, until the noodles are al dente. Tip: To prevent sticking, stir the noodles gently during the first 2 minutes of cooking.
2. While the noodles cook, heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 cups chopped kale and 1/4 tsp salt. Sauté for 3-4 minutes, until the kale is slightly wilted but still vibrant. Tip: For extra crunch, add the kale to the skillet in batches to avoid overcrowding.
3. Add 1/2 cup sliced almonds to the skillet with the kale. Toast for 1-2 minutes, stirring constantly, until the almonds are golden and fragrant. Tip: Keep a close eye on the almonds to prevent burning.
4. In a small bowl, whisk together 2 tbsp lemon juice, 1 tbsp olive oil, 1 tsp honey, and 1/4 tsp black pepper to create the dressing.
5. Drain the cooked quinoa noodles and return them to the pot. Add the kale and almond mixture, then drizzle with the dressing. Toss gently to combine all ingredients evenly.

Soft strands of quinoa noodles intertwine with the earthy kale and crunchy almonds, creating a dish that’s as pleasing to the palate as it is to the eye. Serve it warm, perhaps with a sprinkle of extra almonds on top for an added texture contrast, and let the flavors speak for themselves.

Brown Rice Noodles with Stir-Fried Vegetables

Venturing into the kitchen tonight, I found myself craving something both nourishing and comforting, a dish that bridges the gap between healthful eating and the warmth of home cooking. Brown rice noodles with stir-fried vegetables emerged as the perfect canvas, offering a symphony of textures and flavors that speak to the soul.

Ingredients

• For the noodles:
  • 8 oz brown rice noodles
  • 4 cups water
• For the stir-fry:
  • 2 tbsp olive oil
  • 1 cup sliced bell peppers
  • 1 cup sliced carrots
  • 1 cup broccoli florets
  • 2 cloves garlic, minced
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp ginger, grated

Instructions

1. Bring 4 cups of water to a boil in a medium pot. Once boiling, add the brown rice noodles and cook for 7-8 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
2. While the noodles cook, heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the bell peppers, carrots, and broccoli, stirring frequently for 5-6 minutes until vegetables are tender yet crisp.
3. Add the minced garlic to the skillet, cooking for an additional 1 minute until fragrant. Tip: Avoid burning the garlic by keeping the heat medium-high and stirring constantly.
4. In a small bowl, whisk together the soy sauce, sesame oil, and grated ginger to create the sauce.
5. Drain the noodles and add them to the skillet with the vegetables. Pour the sauce over the top, tossing gently to combine everything evenly. Tip: Use tongs for easier mixing and to keep the noodles intact.
6. Cook for an additional 2 minutes, allowing the flavors to meld together, then remove from heat.

Combining the chewy texture of the brown rice noodles with the crispness of the stir-fried vegetables creates a delightful contrast, while the sauce adds a depth of flavor that’s both rich and subtly spicy. Serve it garnished with sesame seeds or a squeeze of lime for an extra layer of taste.

Shirataki Noodles with Tofu and Green Onions

Lately, I’ve found myself drawn to the simplicity and lightness of shirataki noodles, especially when paired with the subtle flavors of tofu and the sharp freshness of green onions. It’s a dish that feels like a gentle embrace, perfect for those evenings when you crave something nourishing yet uncomplicated.

Ingredients

• For the noodles:
  • 1 package (8 oz) shirataki noodles, drained and rinsed
• For the tofu:
  • 1 block (14 oz) firm tofu, pressed and cubed
  • 1 tbsp olive oil
• For the garnish:
  • 2 green onions, thinly sliced

Instructions

1. Bring a pot of water to a boil and add the shirataki noodles. Boil for 2 minutes to remove any lingering odor, then drain and set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until all sides are golden brown.
3. Reduce the heat to medium and add the boiled shirataki noodles to the skillet with the tofu. Stir gently to combine and heat through for about 2 minutes.
4. Remove the skillet from the heat and sprinkle the sliced green onions over the top. Serve immediately.

Remember, the key to perfect tofu is pressing it well to remove excess moisture before cooking. This ensures a firmer texture and better browning. Also, don’t skip the step of boiling the shirataki noodles; it really makes a difference in their texture and taste. Lastly, adding the green onions at the end preserves their crispness and color.

Relishing this dish, you’ll notice how the noodles’ slight chewiness contrasts beautifully with the tofu’s softness, while the green onions add a burst of freshness. Try serving it with a drizzle of sesame oil for an extra layer of flavor.

Buckwheat Noodles with Mushrooms and Thyme

On a quiet evening, when the light fades softly into the horizon, there’s a dish that whispers comfort and simplicity. Buckwheat noodles with mushrooms and thyme is that gentle embrace, a meal that feels both nourishing and deeply satisfying.

Ingredients

• For the noodles:
  • 8 oz buckwheat noodles
  • 4 cups water
  • 1 tsp salt
• For the mushrooms:
  • 2 cups sliced cremini mushrooms
  • 2 tbsp olive oil
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tsp of salt and the buckwheat noodles. Cook for 8 minutes, stirring occasionally to prevent sticking.
2. While the noodles cook, heat 2 tbsp of olive oil in a large skillet over medium heat. Add the sliced cremini mushrooms and sauté for 5 minutes, until they begin to soften.
3. Add 1 tbsp of fresh thyme leaves, 1/2 tsp of salt, and 1/4 tsp of black pepper to the mushrooms. Continue to cook for another 3 minutes, until the mushrooms are golden and fragrant.
4. Drain the noodles and add them to the skillet with the mushrooms. Toss gently to combine, ensuring the noodles are evenly coated with the thyme and mushrooms.
5. Remove from heat and let the dish sit for 2 minutes before serving. This allows the flavors to meld together beautifully.

Velvety buckwheat noodles meet earthy mushrooms and aromatic thyme in this dish, creating a symphony of textures and flavors. Serve it in a warm bowl, perhaps with a sprinkle of grated Parmesan for an extra layer of richness.

Lentil Noodles with Spinach and Cherry Tomatoes

Perhaps there’s no simpler joy than a bowl of noodles that feels both nourishing and light, a dish that whispers of home yet dances with the freshness of the season. Lentil noodles with spinach and cherry tomatoes is just that—a humble, vibrant meal that comes together with ease and leaves you feeling utterly satisfied.

Ingredients

• For the noodles:
  • 8 oz lentil noodles
  • 4 cups water
  • 1 tsp salt
• For the vegetables:
  • 2 cups fresh spinach
  • 1 cup cherry tomatoes, halved
  • 2 tbsp olive oil
• For seasoning:
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes
  • Salt to taste

Instructions

1. Bring 4 cups of water to a boil in a large pot over high heat. Add 1 tsp of salt to the boiling water.
2. Add 8 oz of lentil noodles to the boiling water. Cook for 7-9 minutes, stirring occasionally, until al dente. Tip: Test a noodle a minute early to avoid overcooking.
3. While the noodles cook, heat 2 tbsp of olive oil in a large skillet over medium heat. Add 1 cup of halved cherry tomatoes and sauté for 3 minutes, until they start to soften.
4. Add 2 cups of fresh spinach to the skillet. Cook for 1-2 minutes, just until the spinach wilts. Tip: Spinach cooks quickly, so keep an eye on it to maintain its vibrant color.
5. Drain the noodles and add them to the skillet with the vegetables. Toss gently to combine.
6. Sprinkle 1/2 tsp of garlic powder and 1/4 tsp of red pepper flakes over the noodles and vegetables. Season with salt to taste. Toss again to evenly distribute the seasonings. Tip: Adjust the red pepper flakes based on your heat preference.

Unassuming yet full of character, this dish offers a delightful contrast between the tender noodles and the juicy burst of cherry tomatoes, with a gentle kick from the red pepper flakes. Serve it in a wide, shallow bowl to appreciate its colors, or top with a sprinkle of Parmesan for an extra layer of flavor.

Chickpea Noodles with Lemon and Herbs

Dusk settles softly outside, and in the quiet of the kitchen, the simple act of preparing a meal becomes a moment of peace. This dish, with its bright flavors and comforting textures, is a gentle reminder of the joy found in simplicity.

Ingredients

• For the noodles:
  • 8 oz chickpea noodles
  • 4 cups water
  • 1 tsp salt
• For the sauce:
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 1/2 tsp black pepper

Instructions

1. Bring 4 cups of water to a boil in a large pot over high heat. Add 1 tsp of salt.
2. Add 8 oz of chickpea noodles to the boiling water. Cook for 7-9 minutes, stirring occasionally, until al dente. Tip: Taste a noodle at 7 minutes to check for doneness.
3. While the noodles cook, heat 2 tbsp of olive oil in a pan over medium heat. Add 2 cloves of minced garlic and sauté for 1 minute, until fragrant but not browned.
4. Remove the pan from heat. Stir in the zest and juice of 1 lemon, 1/4 cup of chopped parsley, 1/4 cup of chopped basil, and 1/2 tsp of black pepper. Tip: Adding herbs off the heat preserves their vibrant color and flavor.
5. Drain the noodles and return them to the pot. Pour the sauce over the noodles and toss gently to combine. Tip: For extra flavor, reserve a tablespoon of pasta water to add to the sauce if it seems too thick.

Combining the tender chickpea noodles with the zesty lemon and fresh herbs creates a dish that’s both light and satisfying. Serve it with a sprinkle of additional herbs on top for a touch of color, or alongside a crisp green salad for a complete meal.

Sweet Potato Noodles with Coconut Curry Sauce

Gently, the evening light fades, casting a warm glow over the kitchen where the sweet, earthy aroma of sweet potatoes mingles with the rich, spicy scent of coconut curry. It’s a dish that invites you to slow down, to savor each step and each bite, as if the world outside could wait just a little longer.

Ingredients

• For the noodles:
  • 2 large sweet potatoes, spiralized
  • 1 tbsp olive oil
• For the sauce:
  • 1 can (13.5 oz) coconut milk
  • 2 tbsp red curry paste
  • 1 tbsp honey
  • 1 tsp grated ginger
  • 1 clove garlic, minced
  • 1/2 tsp salt
• For garnish:
  • 1/4 cup chopped cilantro
  • 1 lime, cut into wedges

Instructions

1. Heat a large skillet over medium heat and add 1 tbsp olive oil.
2. Add the spiralized sweet potatoes to the skillet, stirring occasionally, until they are just tender, about 5 minutes. Tip: Avoid overcooking to maintain a slight crunch.
3. In a separate saucepan, combine the coconut milk, red curry paste, honey, ginger, garlic, and salt. Whisk together over medium heat until the sauce is smooth and begins to simmer, about 3 minutes. Tip: Adjust the heat to prevent the sauce from boiling too vigorously.
4. Pour the coconut curry sauce over the cooked sweet potato noodles, gently tossing to coat evenly.
5. Divide the noodles between two bowls, garnishing each with chopped cilantro and a lime wedge. Tip: Squeezing the lime over the dish just before eating enhances the flavors.

The noodles carry a comforting weight, their sweetness perfectly balanced by the spicy, creamy sauce. Serve this dish with a side of steamed greens for a complete meal that feels both nourishing and indulgent.

Black Bean Noodles with Cilantro and Lime

Amidst the quiet hum of the kitchen, the simplicity of black bean noodles comes to life, a dish that whispers of comfort and zest with every forkful. It’s a melody of earthy beans, bright cilantro, and tangy lime, a harmony that sings of summer evenings and shared meals.

Ingredients

• For the noodles:
  • 8 oz dried black bean noodles
  • 4 cups water
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1 lime, juiced
• For garnish:
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions

1. Bring 4 cups of water to a boil in a large pot over high heat.
2. Add the black bean noodles to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
3. While the noodles cook, whisk together the soy sauce, sesame oil, honey, and lime juice in a small bowl to create the sauce.
4. Drain the noodles thoroughly and return them to the pot.
5. Pour the sauce over the noodles and toss gently to coat evenly.
6. Divide the noodles among serving bowls and garnish with chopped cilantro and lime wedges.

Remember, the key to perfect noodles is not to overcook them; they should retain a slight chewiness. The sauce clings to each strand, offering a glossy sheen and a balance of sweet and savory. For an extra crunch, sprinkle with toasted sesame seeds or serve with a side of crisp cucumber slices.

Edamame Noodles with Sesame Seeds and Soy Sauce

Wandering through the quiet of the evening, I found myself craving something simple yet deeply satisfying, a dish that whispers comfort with every bite. Edamame noodles with sesame seeds and soy sauce emerged as the answer, a humble yet vibrant meal that feels like a gentle embrace.

Ingredients

• For the noodles:
  • 8 oz edamame noodles
  • 4 cups water
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp honey
• For garnish:
  • 1 tbsp sesame seeds
  • 1 green onion, thinly sliced

Instructions

1. Bring 4 cups of water to a boil in a medium pot over high heat.
2. Add the edamame noodles to the boiling water and cook for 4 minutes, stirring occasionally to prevent sticking.
3. While the noodles cook, whisk together the soy sauce, sesame oil, and honey in a small bowl to create the sauce.
4. Drain the noodles thoroughly and return them to the pot off the heat.
5. Pour the sauce over the noodles and toss gently to coat evenly.
6. Transfer the noodles to a serving bowl and sprinkle with sesame seeds and sliced green onion.

Unassuming in its simplicity, this dish surprises with its rich textures and layers of flavor—the chewiness of the noodles, the crunch of sesame seeds, and the umami depth of soy sauce. Serve it chilled on a warm day for a refreshing twist, or enjoy it warm as a comforting night in.

Carrot Noodles with Ginger and Turmeric

Amidst the quiet of the kitchen, the simplicity of carrot noodles with ginger and turmeric offers a moment of calm, a dish that whispers of warmth and wellness with every bite.

Ingredients

• For the noodles:
  • 4 large carrots, peeled and spiralized
• For the sauce:
  • 2 tbsp olive oil
  • 1 tbsp fresh ginger, minced
  • 1 tsp ground turmeric
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For garnish:
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp sesame seeds

Instructions

1. In a large skillet, heat 2 tbsp olive oil over medium heat for 1 minute until shimmering.
2. Add 1 tbsp minced ginger to the skillet, sautéing for 30 seconds until fragrant.
3. Sprinkle in 1 tsp ground turmeric, stirring quickly to combine with the ginger and oil, about 10 seconds.
4. Add the spiralized carrots to the skillet, tossing gently to coat with the turmeric-ginger mixture.
5. Season with 1/2 tsp salt and 1/4 tsp black pepper, continuing to toss the carrots for 3-4 minutes until just tender.
6. Remove from heat and transfer to a serving dish, garnishing with 2 tbsp chopped cilantro and 1 tbsp sesame seeds.

Each strand of carrot carries the earthy warmth of turmeric and the sharp zest of ginger, a dish best enjoyed with a sprinkle of sesame seeds for a subtle crunch. Try serving it alongside a cool, crisp salad to balance the flavors.

Beet Noodles with Goat Cheese and Walnuts

Now, as the evening light fades, there’s something deeply comforting about preparing a dish that’s both vibrant and grounding. Beet Noodles with Goat Cheese and Walnuts is a celebration of simplicity, where each ingredient plays a pivotal role in creating a harmonious blend of flavors and textures.

Ingredients

• For the noodles:
  • 4 medium beets, peeled and spiralized
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the topping:
  • 1/2 cup crumbled goat cheese
  • 1/4 cup chopped walnuts
  • 1 tbsp honey
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (204°C) to prepare for roasting the beet noodles.
2. In a large bowl, toss the spiralized beets with olive oil and salt until evenly coated. Tip: Spiralizing beets is easier if you cut them into manageable sizes first.
3. Spread the beet noodles in a single layer on a baking sheet. Roast for 20 minutes, stirring halfway through, until they’re tender but still have a slight crunch. Tip: Keep an eye on them to prevent overcooking, as beets can quickly go from perfect to mushy.
4. While the beets roast, toast the chopped walnuts in a dry skillet over medium heat for 3-5 minutes, until fragrant. Tip: Stir constantly to ensure even toasting and prevent burning.
5. Once the beet noodles are done, transfer them to a serving dish. Top with crumbled goat cheese, toasted walnuts, a drizzle of honey, and a sprinkle of black pepper.

Unassuming yet unforgettable, this dish offers a delightful contrast between the earthy sweetness of the beets and the creamy tang of goat cheese, with the walnuts adding a necessary crunch. Serve it as a light main or a vibrant side, perhaps with a glass of crisp white wine to elevate the experience.

Spaghetti Squash Noodles with Marinara Sauce

Comfort comes in many forms, and today, it arrives in the shape of spaghetti squash noodles, tender and twirled beneath a vibrant marinara sauce. This dish is a gentle nod to tradition, reimagined with a lighter touch, perfect for those evenings when you crave the familiar without the heaviness.

Ingredients

• For the squash:
  • 1 medium spaghetti squash
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the marinara sauce:
  • 2 cups canned crushed tomatoes
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 tsp salt

Instructions

1. Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
2. Drizzle the inside of each half with 1 tbsp olive oil and sprinkle with 1/2 tsp salt. Place the halves cut-side down on a baking sheet.
3. Roast in the preheated oven for 40 minutes, or until the flesh is tender and easily pulls away into strands with a fork.
4. While the squash roasts, heat 1 tbsp olive oil in a saucepan over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
5. Pour in the crushed tomatoes, then stir in the dried basil, dried oregano, and 1/4 tsp salt. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
6. Once the squash is done, use a fork to scrape the flesh into strands, creating your ‘noodles’.
7. Divide the spaghetti squash noodles between two plates and top with the warm marinara sauce.

Vibrant and satisfying, the spaghetti squash noodles offer a delightful al dente bite, while the marinara sauce brings a rich, herby depth. For an extra touch of freshness, garnish with torn basil leaves or a sprinkle of grated Parmesan cheese just before serving.

Kelp Noodles with Cucumber and Sesame Dressing

Dreaming of a light, refreshing dish that brings the ocean’s crispness to your table? Kelp noodles with cucumber and sesame dressing is a harmonious blend of textures and flavors, perfect for those moments when you crave something both nourishing and effortless.

Ingredients

• For the noodles:
  • 12 oz kelp noodles, rinsed and drained
  • 1 large cucumber, julienned
• For the dressing:
  • 2 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp honey
  • 1 clove garlic, minced
  • 1 tsp sesame seeds

Instructions

1. In a large bowl, combine the kelp noodles and julienned cucumber.
2. In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, and minced garlic until well blended.
3. Pour the dressing over the kelp noodles and cucumber. Toss gently to ensure everything is evenly coated. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
4. Sprinkle sesame seeds over the top for a nutty crunch. Tip: Toast the sesame seeds lightly in a dry pan for enhanced flavor.
5. Serve chilled for a refreshing taste. Tip: For an extra layer of texture, add sliced avocado or sprinkle with crushed red pepper flakes for a hint of heat.

Crisp kelp noodles and cool cucumber slices are enveloped in a rich, umami-packed sesame dressing, creating a dish that’s as satisfying to eat as it is simple to prepare. Consider serving it alongside grilled fish or as a standalone light lunch for a truly refreshing meal.

Almond Flour Noodles with Pesto and Sun-Dried Tomatoes

Mornings like these, when the light filters through the kitchen window just so, I find myself reaching for recipes that feel like a gentle embrace. This dish, with its tender almond flour noodles and vibrant pesto, is just that—a comforting, nourishing meal that comes together with surprising ease.

Ingredients

• For the noodles:
  • 2 cups almond flour
  • 2 large eggs
  • 1/4 tsp salt
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • 2 tbsp pine nuts
  • 1 garlic clove
  • 1/4 tsp salt
• For the topping:
  • 1/4 cup sun-dried tomatoes, chopped

Instructions

1. In a large bowl, combine almond flour, eggs, and salt to form the noodle dough. Tip: The dough should be pliable but not sticky; if it is, add a bit more almond flour.
2. Roll the dough into thin sheets on a floured surface, then cut into noodle strips. Tip: Use a pizza cutter for even, straight lines.
3. Bring a pot of salted water to a boil and cook the noodles for 2-3 minutes, until they float to the top. Drain and set aside.
4. For the pesto, blend basil, Parmesan, olive oil, pine nuts, garlic, and salt in a food processor until smooth. Tip: For a creamier pesto, add a tablespoon of water while blending.
5. Toss the cooked noodles with the pesto until evenly coated.
6. Garnish with chopped sun-dried tomatoes before serving.

Combining the nuttiness of almond flour noodles with the herby brightness of pesto and the tangy punch of sun-dried tomatoes creates a dish that’s both rich and refreshing. Serve it chilled on a warm day for a delightful contrast, or warm it slightly to bring out the aromas of the basil and garlic.

Conclusion

Packed with flavor and nutrition, these 18 noodle recipes are a game-changer for anyone looking to enjoy a healthier twist on classic dishes. Whether you’re craving something light or hearty, there’s a recipe here to satisfy every taste. We’d love to hear which ones become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow food enthusiasts to discover.

Bella Bacinos