Love Veggie Noodles? Here are Tasty Ways to Enjoy Them

Veggie noodles are great when you’re craving noodles, but don’t want tons of carbs. Not only are they super easy to make, they’re a way to add more produce into your diet. So, what’s the best way to eat veggie noodles?

Replace Pasta with Veggie Noodles

The next time you want pasta, swap veggie noodles with it. Just add your favorite sauce and toppings and you’ve got a much healthier meal.

Stir the Veggie Noodles Into Soup

Instead of using spaghetti or macaroni, swap them for veggie noodles in chicken soup, ramen, and pho. Add the veggie noodles into the broth when you’re done cooking and simmer them until they’re the consistency you like.

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Warm your bellies with this amazing Tomato, Coconut, Zoodle soup. Recipe & photo: @hellolisalin via @thefeedfeed.vegan. #MeatlessMonday . INGREDIENTS Tofu: 14oz package of extra-firm tofu 1 tbsp soy sauce 1 tbsp vegetable oil . . Noodles & Broth: 2 lbs zucchini 1 1/2 tbsp vegetable oil 1 cup diced yellow onions 2 tbsps minced ginger 3 cloves garlic, minced 1 cup diced tomatoes 1 teaspoon ground coriander 3/4 tsp salt 7 cups vegetable broth 1/2 cup full-fat coconut milk . Toppings: 1 carrot, peeled & julienned cilantro sliced scallions . . INSTRUCTIONS Tofu: Open block of tofu and wrap inpaper towels. Place wrapped tofu on a plate and place a stack of plates on top to press for 15 minutes. Unwrap tofu and cut in half, crosswise. You should Slice each block into 4 slices so that you have 8 pieces total. Cut each slice on the diagonal so that you end up with 16 triangles. Pour soy sauce into a large nonstick pan. Take a piece of the tofu, cover on all sides with soy sauce and leave in the pan. Repeat with the remaining pieces of tofu, until all the soy sauce has been absorbed, and all pieces are in the pan. Fry tofu over medium heat about 4 minutes, flipping halfway. Add 1 tbsp of vegetable oil to pan, and continue cooking the tofu for another 3 to 4 minutes, flipping it halfway. Transfer the to a plate. . . Noodle Soup: Trim ends from the zucchini and make noodles with a spiralizer. Put noodles aside. Slice remaining core. In a pot, heat 1 1/2 tablespoons of vegetable oil. Add onions and cook for over medium-high heat 3 min. Add ginger & garlic and cook for 30 secs to 1 min. Add tomatoes, zucchini core, and coriander and cook for another 3 to 4 mins. Add salt and vegetable broth, cover pot with a lid, and bring broth to boil. Stir in coconut milk. Give broth a quick taste and adjust seasoning according to taste. Turn off heat & add zucchini noodles. Serve noodles in bowls along with carrots, scallions, cilantro, and tofu. . . . . #meatlessmonday #plantbased #soup #souprecipes #veganrecipes #healthyrecipes #recipeshare #coconut #zucchini #zoodles #zoodlesoup #whatveganseat #meatlessmondays #veganfoodshare #soupseason http://ow.ly/9lY450xixeg

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Switch Up Your Eggs

Bake eggs in veggie noodles for a fun take on breakfast. Start by tossing 1 pound spiralized zucchini with 2 tablespoons olive oil and salt and pepper and dividing them into circles on an oiled rimmed baking sheet. Bake at 425 F for about 5 minutes and then make a well in the center of each circle and crack an egg into it. Return the sheet into the oven and bake until the eggs are just set with the yolks still runny, about 10 minutes.