15 Easy And Yummy Noodle Recipes For Kids

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Noodles are a versatile staple food in several countries. Hakka noodles, Aglio e olio pasta, noodle stir fry, chow mein, thukpa soup are some delicious noodle recipes for kids that you can try making. Generally, noodles are made of unleavened wheat dough, which is flattened and then cut into long strips or strings. However, they can also be made with durum wheat, buckwheat, beans, rice, and pulses.

You can make healthier noodles by adding nutritious items, such as tofu, veggies, seeds, and meat or fish. Here are some tasty and nutritious noodles dishes that you may try cooking for your child.

Jesse Feder, CPT, CSCS, a registered dietician, says, “I recommend whole wheat, chickpea, edamame, and black bean noodles. Whole wheat noodles are similar to normal white noodles in taste and contain fiber, vitamins, minerals, and some protein. These are also low in carbohydrates and calories. The high nutritional content is perfect for a growing child, making noodles a wholesome meal.”

Here are some tasty and nutritious noodle dishes that you may try cooking for your child.

What Types Of Noodles Are Best For Kids?

It is best to serve kids noodles that are easy to eat and digest while also being appealing in taste and texture. Organic noodles, such as rice vermicelli and rice noodles, are child-friendly as they are derived from rice grains. Also, rice noodles are great for children with gluten sensitivities and have a light, non-sticky texture that pairs well with various sauces and stir-fry dishes. On the other hand, Asian noodles, such as buckwheat noodles, glass noodles, or pho noodles, contain lower amounts of carbohydrates and calories and are considered a healthier option.

15 Easy Noodle Recipes For Children

1. Easy kids chowmein

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Chow mein is one of the easy-to-cook and healthy vegetarian noodle recipes for children of all ages. With your help, children can make this recipe, and you can introduce them to the kitchen.

You will need

• 200g dried noodles
• 1 large carrot (grated)
• 2 spring onions (thinly sliced)
• ¼ cup grams green beans (thinly sliced)
• ¼ cup grams cauliflower/broccoli florets
• ¼ cup corn (boiled)
• 1 garlic clove (finely chopped)
• ½ cup meat or tofu (cooked and shredded)
• 1tbsp low-sodium soy sauce
• 1tbsp tomato ketchup
• 1tbsp fresh lemon juice
• 2 tbsps honey
• 3 tbsps olive oil
• Salt, to taste

How to prepare

1. Add water, one tablespoon oil, a pinch of salt, and noodles into a stockpot and cook the noodles (al dente) for five to ten minutes on medium heat with occasional stirring.
2. Simultaneously, prepare the sauce mix by mixing soy sauce, honey, lemon juice, and ketchup into a small bowl and set it aside.
3. Once noodles look cooked, turn off the heat, drain the water, and rinse the noodles under cold water.
4. Next, put oil in a frying pan/wok on medium heat and stir-fry garlic for a few seconds.
5. Then, add carrots, beans, cauliflower, corn, spring onions, meat, or tofu, and stir fry the ingredients for five to seven minutes or until the vegetables turn tender.
6. Add the sauce and cooked noodles into the pan, turn the flame to high, and stir-fry the noodles for five to seven minutes.
7. Turn off the flame, transfer them into a serving bowl, and serve immediately.

Quick tip

Cut vegetables into long thin strips (juliennes) for uniform cooking and make the dish look more appealing.

2. Lunch box noodle salad

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It is an easy-to-prepare, nutritious noodle snacks or lunch-time recipe for school-going children and teens.

You will need

• 1 cup buckwheat or bean noodles (cooked and chopped)
• 1 cup mixed sprouts (cooked)
• ½ cup julienned carrot
• ½ cup cucumber wedges (small)
• 1 crushed garlic clove
• 2 tbsp fish sauce dressing
• ¼ cup fresh lime juice
• 2 tbsp brown sugar
• 1 tbsp toasted sesame seeds
• 1 tbsp roasted pecan nuts

How to prepare

1. Put all the ingredients in a large mixing bowl and toss them two to three times until it mixes well. Pack the slad with the salad dressing separately.
2. Transfer the salad into a serving plate and serve it right away with a glass of chilled mocktail.

3. Salmon Noodle Soup

Image: IStock

You Will Need

• 1l low-salt chicken stock
• 100g rice noodles
• 1 cup sliced mushrooms
• ½ cup sliced baby corn
• 1tsp soy sauce
• 2tsps Thai red curry paste
• Two skinless salmon filet
• Juice of two limes
• Chopped coriander
• Pinch of brown sugar

How to prepare

1. Take the stock in a large pan and bring it to a boil. Then, add the noodles and Thai red curry paste. Let it cook for around 8 minutes.
2. Then add corn and mushrooms and let it cook for two more minutes.
3. In another pan, cook the salmon filet for 3-4 minutes each side and remove it.
4. Take the cooked salmon in a bowl along with noodles and some stock. Squeeze the lime, sugar, soy sauce and top it off with coriander. Serve warm.

4. Chicken noodle casserole

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It is a great recipe for an early noodle dinner that children can enjoy with a side of fresh green salad and bread.

You will need

• 4 chicken breast filets
• 375g egg noodles
• 300 ml sour cream
• 420g condensed mushroom soup
• 420g condensed chicken soup
• 2 cups butter crackers (crumbled)
• ½ cup melted butter

How to prepare

1. Preheat the oven to 356°F (180°C).
2. Put the chicken breast filets in a pan, cover them with water, and poach for 15 minutes on medium heat.
3. Once the filets turn tender, reduce the flame, remove the filets from the water, and set them aside to cool.
4. Now, add noodles in the same water (add more water if needed) and cook until they turn soft.
5. Next, dice the filets into small pieces and place them in a baking dish.
6. Mix sour cream, chicken soup, mushroom soup in a mixing bowl, and set the cream-soup mix aside.
7. Put the cooked noodles over diced chicken filets and pour the cream-soup mix over the noodles.
8. Give a gentle toss to the final mix so that filet pieces and noodles get coated evenly.
9. Pour melted butter and crumbled crackers over the chicken-noodle mix, put the dish in the oven, and bake for about 30 minutes. You can add some cheese here for that creamy taste.
10. After 30 minutes, the top will be golden brown. Remove the dish from the oven, transfer the casserole onto a serving plate, and serve right away.

5. Noodle omelet

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It is a nutrient-dense healthy breakfast recipe for children and teens. This is also one of the popular noodle-stuffed dishes, and noodles and omelets make a tasty combination.

You will need

• ½ cup noodles (cooked)
• ½ cup dried shiitake mushrooms (sliced)
• ¼ cup red capsicum (finely sliced)
• 2 spring onion (finely chopped)
• 2 baby corn (finely sliced)
• 1 egg and 1 egg white (beaten together)
• 1 tbsp coriander (chopped)
• 2tbsps oyster sauce
• ½ tsp peanut oil
• ½ tsp sesame oil

How to prepare

1. Heat peanut oil in a frying pan and stir-fry spring onion, baby corn, mushroom, capsicum, and oyster sauce on medium heat until veggies turn tender.
2. Once done, lower the flame, and transfer the vegetables into a bowl.
3. Next, wipe the pan clean, heat sesame seed oil on medium heat, and add the egg mixture into the pan in swirling motion to ensure it spreads evenly.
4. As the egg starts to set, add noodles and vegetables on one side such that the other half flips over to cover it.
5. Sprinkle coriander on top and let the egg cook for two to three minutes.
6. Transfer it onto a serving plate, sprinkle some parsley, with a slice of toasted garlic bread and serve with a cup of warm milk.

Quick tip

Soak dried shiitake mushrooms in hot water for 20 minutes before cooking. Once rehydrated, they double in size and develop a plumper texture with a deep earthy flavor.

6. Chicken noodle soup

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These noodle soups are soulful and nutritious dinner recipes suitable for children across ages. It can be cooked with various vegetables like carrots, mushrooms, celery, broccoli, green beans, and corn kernels.

You will need

• 150g whole grain noodles (broken)
• 400g skinless chicken breast (finely sliced)
• 4 cups chicken or vegetable stock
• 50g spinach leaves (chopped)
• 2 white parts of leeks (finely sliced)
• 2 garlic cloves (crushed)
• 2 tsps ginger (grated)
• 2 bay leaves
• 4 cups water
• Salt, to taste

How to prepare

1. Add the stock, water, bay leaves, cloves, garlic, ginger, and leeks in a stockpot and let the mix boil on medium heat.
2. As the mix comes to a boil, reduce the heat, and let the mixture simmer for ten minutes.
3. After ten minutes, add the chicken, vegetables if any and noodles into the pan, and let simmer for an additional eight minutes or until the noodles get soft.
4. Add the spinach leaves and salt just two to three minutes before the soup is done.
5. Switch off the flame, remove the bay leaves, and add the soup into a soup bowl.
6. Serve immediately with baked sweet potato chips or breast sticks/rolls.

7. Two-minute style noodles

It is an easy-to-prepare and soulful noodle recipe, suitable to serve in lunch or early dinner.

You will need

• 50g shirataki noodles
• 1 cup vegetable stock
• ½ cup carrot (finely chopped)
• ½ cup corn (boiled)
• ½ cup green bell pepper (finely sliced)
• 1 tbsp parsley (finely chopped)
• 1 tsp herb mix
• 4 cups water
• Salt, to taste

How to prepare

1. Add all the ingredients (except parsley and herb mix) in a frying pan and let the mixture simmer over low heat for five to seven minutes or until the vegetables turn tender and noodles turn soft. You can even add lean protein such as cooked chicken or prawns to enhance the nutrition and flavors.
2. Once done, switch off the flame, transfer the noodles to a bowl, sprinkle parsley and herb mix, and serve right away.

8. Chicken noodle salad

It is yet another lip-smacking, healthy noodle recipe for children and teens.

You will need

• 100g whole wheat noodles pack
• 400g chicken tenders
• 1 cup carrot (thinly sliced)
• 1 celery stalk (thinly sliced)
• 1 cucumber (sliced)
• 1 red capsicum (thinly sliced)
• 2 tbsps dry roasted peanuts (chopped)
• Oil spray

For dressing 

• 1 spring onion (finely chopped)
• 1 garlic clove (minced)
• ⅓ cup soy sauce
• ⅓ cup rice vinegar (optional)
• 2 tsps brown sugar
• 2 tsps sesame oil

How to prepare

1. Put all the ingredients for the dressing in a jar and shake them well to make the dressing mix.
2. Place the chicken tenders in a mixing bowl, coat them with half of the dressing mix, and set aside for 30 minutes.
3. After 30 minutes, cook the noodles as per the instructions given on the pack.
4. Put a frying pan on low to medium heat and spray the oil on it.
5. As the oil warms, put chicken tenders and cook them on each side for two to three minutes.
6. Add the remaining dressing, vegetables, and noodles into the pan and let everything cook for an additional three to four minutes or until the veggies turn slightly tender.
7. Once done, switch off the flame, transfer the noodle salad in a serving bowl and garnish with peanut chunks/basil/mint/cilantro. Serve immediately for best taste. You can also cover it with plastic wrap and refrigerate it.

Quick tip

Check the package label for mentions like 100% whole wheat, whole grain, or stone-ground whole grain to ensure that you are buying genuine whole grain noodles (3).

9. Asian chicken noodles

This is one of the popular Asian noodle recipes. It is a protein-rich, flavorsome delight that brings some change to your child’s daily meals.

You will need

• 375g rice noodles
• ½ cup shredded BBQ chicken
• ⅓ cup chicken stock
• 2 eggs (beaten)
• 1 cup broccoli florets
• 1 garlic clove (finely sliced)
• 1 tsp ginger (chopped)
• 2 tbsps soy sauce
• 3 tbsps hoisin sauce
• 2 tbsps sesame oil

How to prepare

1. Cook the noodles tender, drain excess water, and set aside the cooked noodles. Use your hands to separate the noodles.
2. Put a frying pan on medium heat, add oil, and fry garlic and ginger for about 20 seconds.
3. Next, add eggs and cook them for two to three minutes.
4. After three minutes, turn heat to high, add the noodles and stock, and cook for two minutes.
5. Add broccoli, soy sauce, hoisin sauce, chicken, and toss the noodles gently two to three times.
6. Transfer the noodles to a bowl and serve with a glass of fresh lemonade or fruit punch.

10. Noodle and veggie stir-fry

It is best served at lunch or early dinner as one of the quick noodle meals with an irresistible flavor.

You will need

• 1 pack of buckwheat soba noodles
• 2 garlic cloves (minced)
• 1 red bell pepper (chopped)
• 1 yellow bell pepper (chopped)
• 1 zucchini (diced)
• 1 cup fresh spinach (chopped)
• ¼ cup chives (diced)
• 3 tsps soy sauce (low sodium)
• 1 tbsp toasted sesame seeds
• 1 tsp canola oil
• 2 tsps sesame oil

How to prepare

1. Cook the noodles tender, drain the excess water and set aside.
2. Put a saucepan over medium-high heat, add canola oil, and saute garlic for two to three minutes.
3. Add peppers, zucchini, spinach, and chives into the pan and cook them for about five minutes or until the veggies turn soft.
4. Add sesame oil and soy sauce to the veggie mix and cook everything for another two to three minutes.
5. Add noodles to the mixture and toss thoroughly to mix everything well.
6. Transfer noodles to a serving plate, sprinkle sesame seeds, spring onions finely chopped and serve immediately.

11. One-pot creamy vegan noodles

It is a delicious kid-approved noodles dish made with nutritious plant-based ingredients.

You will need

• 1 pack pre-cooked stir-fry noodles
• 1 large onion (diced)
• 1 shallot (diced)
• 1 bell pepper (diced)
• 1 zucchini (diced)
• 1 cup shiitake mushrooms (diced)
• 2 tbsps soy sauce
• 2 tbsps tahini paste
• 1 tbsp sesame seeds and ¼ cup green onions (for garnish)
• 1 tbsp peanut oil

How to prepare

1. Heat peanut oil in a thick bottom skillet or wok on medium heat and saute onions and shallots.
2. Once onions and shallots turn light brown, add bell peppers, zucchini, mushrooms, and stir-fry on high heat until the veggies turn slightly light brown.
3. Add noodles, soy sauce, and tahini paste to the veggie mix and toss thoroughly two to three times.
4. Switch off the flame, transfer the noodles to a plate, garnish with green onions and sesame seeds, and serve right away.

12. Buttered noodles

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Buttered noodles, a simple yet comforting dish, is perfect as a quick meal or a side dish. It’s a favorite for its simplicity and delicious flavor.

You will need

• 1 pack of noodles
• ¼ cup butter or 6 tbsp butter, cut into pieces
• Salt
• Black pepper
• ⅓ cup grated Parmesan cheese

For dressing

• Red pepper flakes
• Minced fresh parsley
• Italian seasoning (for seasoning)

How to prepare

1. Fill a large pot with salty water and bring it to a boil.
2. Pour the noodles and give a nice boil.
3. Cook the noodles over medium heat until tender for about 8-10 minutes.
4. Drain well and return the noodles to the hot pot.
5. Mix butter, Parmesan cheese, salt and black pepper and stir until all the ingredients are evenly combined.
6. For seasoning, you can add grated Parmesan cheese, a pinch of minced fresh parsley, red pepper flakes, or dried Italian seasoning.
7. Serve hot and enjoy.

13. Sesame honey chicken noodles

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Sesame honey chicken noodles offer a delightful balance of flavors and textures, making it a perfect choice for a satisfying meal.

You will need

• 450g boneless chicken breast, cut into pieces
• 2 tbsp soya sauce
• 3 tbsp cornstarch
• 225g packet noodles (spaghetti or rice noodles)
• 3 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp sriracha or chili paste (optional)
• 1/4 cup chicken broth or water
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 bell pepper, thinly sliced
• 1 cup broccoli florets
• 2 green onions, sliced
• 2 tablespoons sesame seeds

How to prepare

1. In a bowl, combine the chicken pieces with soya sauce and cornstarch. Mix well and let it marinate for at least 15 minutes.
2. Cook the noodles according to the package instructions. Drain and set aside.
3. Whisk together honey, soy sauce, rice vinegar, sesame oil, sriracha (if using), chicken broth, and cornstarch in a small bowl. Set aside.
4. Heat a tablespoon of vegetable oil in a skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through for 5-7 minutes. Remove the chicken from the skillet and set aside.
5. In the same skillet, add the remaining tablespoon of vegetable oil. Add garlic and ginger, and stir-fry for about 30 seconds until fragrant.
6. Add the bell pepper and broccoli florets, and stir-fry for 3-4 minutes until tender-crisp.
7. Return the cooked chicken to the skillet with the vegetables. Pour in the sauce and bring it to a simmer. Cook for 1-2 minutes until the sauce thickens.
8. Add the cooked noodles and toss to coat evenly with the sauce and ingredients.
9. Garnish with sliced green onions and sesame seeds before serving.

14. One-pot creamy chicken noodles

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One-pot creamy chicken noodles offer a luscious, velvety texture that makes for a quick and satisfying meal.

You will need

• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup mushrooms, sliced
• 2 cups chicken broth
• 1 cup milk (whole or 2%)
• 1 cup heavy cream
• 2 cups cooked and shredded chicken
• 225g fettuccine or spaghetti
• 1 cup grated Parmesan cheese
• 1 tbsp salt
• 1/2 tbsp black pepper
• 1/2 tbsp dried thyme
• 1/2 tbsp dried basil
• 2 cups baby spinach
• 1/4 cup chopped parsley (optional, for garnish)

How to prepare

1. Heat the olive oil over medium heat in a large pot or deep skillet. Add the minced garlic and chopped onion. Sauté until fragrant and translucent.
2. Add the sliced mushrooms to the pot and cook until they soften.
3. Pour in the chicken broth, milk, and heavy cream. Stir to combine. Add the uncooked spaghetti, ensuring it is submerged in the liquid.
4. Add the salt, black pepper, dried thyme, and dried basil. Stir to distribute the seasonings. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 10-12 minutes, stirring occasionally, until the pasta is tender and the liquid has thickened to a creamy consistency.
5. Stir in the grated Parmesan cheese until fully melted and combined. Add the baby spinach, stirring until it wilts and blends into the creamy sauce.
6. Add the chicken to the noodles and cook the chicken thoroughly.
7. Taste and adjust seasoning if necessary. Serve the creamy noodles hot, garnished with chopped parsley if desired.

15. Peanut noodles

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Perfectly paired with fresh vegetables, peanut noodles offer a delightful blend of textures and tastes.

You will need

• 225g spaghetti
• 1 bunch green onions, sliced
• 2 tbsp sesame oil
• 1 tbsp minced fresh ginger root
• ⅓ cup peanut butter
• ¼ cup soy sauce
• ¼ cup hot water
• 1 tbsp cider vinegar
• 1 tbsp white sugar
• ¼ tbsp crushed red pepper flakes

How to prepare

1. Cook spaghetti in a large pan of boiling water and drain well.
2. Meanwhile, heat oil and onions in a small skillet over low heat until softened. Add ginger and cook, stirring for a couple of minutes. Stir in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.
3. Mix with the noodles and saute with sauce.
4. Serve hot.

Infographic: Easy Noodle Recipes For Children

Involve your children in gathering ingredients and enjoying the preparation of noodles. Let them help you measure and stir the ingredients and add their favorite toppings and sauces. It will make the experience more enjoyable for them, teach them about cooking, and develop culinary skills. Bon appetit!

Illustration: Momjunction Design Team

Image: Stable Diffusion/MomJunction Design Team

Delight your entire family with scrumptious and wholesome noodle recipes designed especially for kids. These quick and easy recipes are bound to satisfy every palate.

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Reviewer Expert Author Editor Fact Checker

Seeemaa BudhrajaDDHE & DNHE

Seeemaa Budhraja is a Delhi-based dietitian and nutritionist. She specializes in weight and lifestyle management. She is a healthy recipe designer, works as a health motivator and wellness coach as well. She has worked as a slimming head with one of the top organizations in India.

Read full bio of Seeemaa Budhraja

• 
  Jesse FederRDN, PhD, ACSM-CPT Jesse Feder did his Bachelor of Science in Applied Physiology and Kinesiology with a specialty in Exercises Physiology from the University of Florida. A certified personal trainer by the American College of Sports Medicine (ACSM-CPT) and a Certified Strength and Conditioning Specialist by the National Strength and Conditioning Association (NSCA-CSCS), he has seven years of experience in training people and providing nutrition guidance. Jesse holds a masters degree in Dietetics and Nutrition from Florida International University and is a Licensed and Registered Dietitian (LDN/RDN).
  
  Jesse Feder did his Bachelor of Science in Applied Physiology and Kinesiology with a specialty in Exercises Physiology from the University of Florida. A certified personal trainer by the American College of Sports Medicine (ACSM-CPT) and a Certified Strength and Conditioning Specialist by the National Strength and Conditioning Association (NSCA-CSCS), he has seven years of experience in training people and providing nutrition guidance. Jesse holds a masters degree in Dietetics and Nutrition from Florida International University and is a Licensed and Registered Dietitian (LDN/RDN).

Swati PatwalM.Sc. (Food & Nutrition), MBA

Swati Patwal is a clinical nutritionist, a Certified Diabetes Educator (CDE) and a toddler mom with more than a decade of experience in diverse fields of nutrition. She started her career as a CSR project coordinator for a healthy eating and active lifestyle project catering to school children.

Read full bio of Swati Patwal

Rohit GarooBSc, MBA

Rohit Garoo is a writer-turned-editor with over 9 years of experience in content writing, editing, and content marketing. He did his bachelors in Science at St. Xavier's College, Hyderabad, and masters in Business Administration at Osmania University.

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Nida ShaikhBSc, PG Dip.

Nida holds a bachelor's degree in Zoology and a postgraduate diploma in Clinical Genetics and Medical Laboratory Techniques from Goa University. Before joining MomJunction, she worked as a laboratory technician. She began content writing during her college years and has been featured as a co-author in a children's short story compilation book.

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