Pea Corn Noodle Bowls
Mild vegan noodle bowls with peas, corn, carrots, and a simple kid-friendly sauce. This quick, colorful meal is easy to serve in bowls for family dinners.
- Budget Friendly
- easy
- family friendly
- kid friendly
- mild
- noodle bowls
- plant-based
- quick
- quick easy
- Vegan
Shopping options
Check ingredients to include themPackage used · most used first
carrots, grated · 2 Count
Carrots
90%
Details
spaghetti · 8 Ounce
Kroger® Spaghetti
50%
Details
frozen corn kernels · 1 Cup
Kroger® Frozen Super Sweet Corn
42%
Details
frozen peas · 1 Cup
Kroger® Frozen Sweet Green Peas
42%
Details
low sodium soy sauce · 2 Tablespoon
Kikkoman® Less Sodium Soy Sauce
10%
Details
olive oil · 1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Details
garlic powder · 0.5 Teaspoon
GARLIC POWDER - SMART WAY - 2 OZ
3%
Details
brown sugar · 1 Teaspoon
Kroger® Light Brown Sugar
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- spaghetti-8 oz
- frozen peas-1 cup
- frozen corn kernels-1 cup
- carrots-2 medium
- low sodium soy sauce-2 tablespoons
- olive oil-1 tablespoon
- brown sugar-1 teaspoon
- garlic powder-1/2 teaspoon
Grate the carrots and measure the frozen peas and corn so everything is ready before cooking.
Keep fingertips clear of the box grater surface while grating the carrots. Contact with the blade can cause cuts.
Bring a large pot of water to a boil, add the spaghetti, and cook until just tender, about 8 to 10 minutes.
Use oven mitts when handling the hot pot, and lower spaghetti into boiling water carefully to avoid splashes.
Cook the peas and corn for the full time and method on their packages; add the carrots during the final 2 minutes of pasta cooking. If the packages permit boiling, add the frozen vegetables early enough to finish with the pasta. Otherwise cook separately as directed and combine after draining.
Add frozen vegetables carefully so boiling water does not splash.
Scoop out 1/4 cup pasta water, then drain the noodles and vegetables in a colander.
Drain pasta carefully and keep your face and hands away from the steam to avoid burns.
Return the empty pot to low heat and stir together the soy sauce, olive oil, brown sugar, garlic powder, and reserved pasta water for about 30 seconds.
Add the noodles and vegetables back to the pot, then toss gently until everything is lightly coated and warm.
Divide into bowls and let cool until comfortably warm throughout before serving to children. Stir each portion and check its temperature.
Let noodles cool slightly before serving to young children to reduce burn risk.
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