20m$2.70

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.

8 min prep12 min cook4 servingseasy

Energy: 326 calories per serving
Protein: 11.4 g per serving
Carbs: 61.2 g per serving
Fat: 4.8 g per serving
Sodium: 323 mg per serving

Shopping options

olive oil

1 Tablespoon

Kroger® Extra Virgin Olive Oil

Kroger•16.9 fl oz

$6.99

Buy 1

Ingredient Cost$0.21

Estimated

low sodium soy sauce

2 Tablespoon

Kikkoman® Less Sodium Soy Sauce

Kikkoman•10 fl oz

$2.99

Buy 1

Ingredient Cost$0.30

10%

Estimated

brown sugar

1 Teaspoon

Kroger® Light Brown Sugar

Kroger•32 oz

$2.29

Buy 1

Ingredient Cost$0.01

Estimated

carrots, grated

2 Count

Carrots

Fresh Carrots•1 lb

$1.69

Buy 2

Ingredient Cost$0.46

90%

Estimated

frozen peas

1 Cup

Kroger® Frozen Sweet Green Peas

Kroger•12 oz

$1.29

Buy 1

Ingredient Cost$0.54

42%

Estimated

spaghetti

8 Ounce

Kroger® Spaghetti

Kroger•16 oz

$1.33$1.25

Sale

Buy 1

Ingredient Cost$0.63

50%

Estimated

garlic powder

0.5 Teaspoon

GARLIC POWDER - SMART WAY - 2 OZ

Smart Way•2 oz

$1.25

Buy 1

Ingredient Cost$0.03

Estimated

frozen corn kernels

1 Cup

Kroger® Frozen Super Sweet Corn

Kroger•12 oz

$1.29$1.25

Sale

Buy 1

Ingredient Cost$0.52

42%

Estimated

Cost Summary

Availability unavailable

$2.70

· only what you use

$0.68

per serving · 4 servings

You pay at checkout$17.82

15% used in this recipe$15.12 left over for future meals

Cook this recipe

spaghetti-8 oz
frozen peas-1 cup
frozen corn kernels-1 cup
carrots-2 medium
low sodium soy sauce-2 tbsp
olive oil-1 tbsp
brown sugar-1 tsp
garlic powder-0.5 tsp

Prep the vegetables

Measuring Cups

Box grater

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.

2 Count carrot

1 Cup peas

1 Cup corn

Boil the spaghetti

Large pot

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.

8 Ounce spaghetti

Add the vegetables

Large pot

During the last 2 minutes of cooking, add the peas, corn, and grated carrots to the pot with the noodles.

Add frozen vegetables carefully so boiling water does not splash.

1 Cup peas

1 Cup corn

2 Count carrot

8 Ounce spaghetti

Reserve pasta water and drain

Measuring Cups

Large pot

Colander

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.

8 Ounce spaghetti

1 Cup peas

1 Cup corn

2 Count carrot

Make the sauce

Measuring Spoons

Large pot

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.

2 Tablespoon soy sauce

1 Tablespoon olive oil

1 Teaspoon brown sugar

1/2 Teaspoon garlic powder

Toss the noodles

Large pot

Tongs

Add the noodles and vegetables back to the pot, then toss gently until everything is lightly coated and warm.

8 Ounce spaghetti

1 Cup peas

1 Cup corn

2 Count carrot

2 Tablespoon soy sauce

1 Tablespoon olive oil

1 Teaspoon brown sugar

1/2 Teaspoon garlic powder

Serve

Tongs

Divide into bowls and let cool for 2 to 3 minutes before serving to children.

Let noodles cool slightly before serving to young children to reduce burn risk.

8 Ounce spaghetti

1 Cup peas

1 Cup corn

2 Count carrot

How did it turn out?

Rating and review tools are unavailable right now.