Tomato Noodles is a family-friendly dish that brings comfort and flavor to your table in under 30 minutes. I’ve been making this recipe for years, and it never fails to please both kids and adults. The fresh tomato sauce gives the noodles a natural sweetness, while the mixed vegetables add color, texture, and nutrients.
About the Recipe
This recipe stands out because it uses fresh tomatoes instead of store-bought sauce. The combination of carrots, beans, and capsicum adds crunch and nutrition. It’s perfect for busy parents, college students, or anyone looking for a quick, satisfying meal. The ingredients are basic and easy to find in any grocery store.
Why You’ll Love This Recipe
You’ll love how quick and adaptable this recipe is. The fresh tomato puree creates a naturally sweet sauce without any added sugar. The vegetables can be swapped based on what you have in your fridge. It’s budget-friendly and makes enough for 4 servings. The best part? It’s a great way to get kids to eat their vegetables.
Tomato Noodles
Cooking Tips
– Don’t overcook the noodles – keep them slightly firm
– Cut all vegetables the same size for even cooking
– Blanch tomatoes just until the skin starts to peel
– Keep stirring the noodles while cooking to prevent sticking
– Taste and adjust salt before adding pepper
Serving and Storing Suggestions
Serves 4 people. Total prep and cooking time: 30 minutes. Serve hot with grated cheese on top. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat with a splash of water in a pan or microwave.
Nutrient Benefits
This dish offers a good mix of carbohydrates from noodles, vitamins A and C from vegetables, and lycopene from tomatoes. The varied vegetables provide fiber and essential minerals. It’s a balanced meal that can be made healthier by using whole grain noodles.
Tomato Noodles
Ingredients
- 1 pack Plain Noodles (or Spaghetti)
- 2 Tomatoes
- 1 Onions (finely chopped)
- 1/4 cup Carrot (finely chopped)
- 1/4 cup Beans (finely chopped)
- 1/2 cup Green Capsicum (finely chopped, seeds removed)
- 1 tsp Ginger Garlic Paste
- Salt as per taste
- Black Pepper Powder as per taste
- Oil as required
Instructions
- Heat a pan of water over medium flame.
- When it starts to boil, add the tomatoes and remove after 5 minutes.
- Peel the skin and grind to a puree.
- Heat oil in a pan over medium flame.
- Add the ginger garlic paste and stir-fry for 30 seconds.
- Add the onions and saute for a minute or until light golden brown.
- Add the carrot, beans and capsicum.
- Stir-fry for a minute.
- Add little salt and 1/2 cup of water. Adjust water quantity as required.
- Simmer for 30 to 45 seconds.
- Add the noodles and tomato puree.
- Mix well and cook until noodles are tender and done.
- Add pepper powder and stir gently.
- Remove from flame after a minute.
- Serve at once.
Tip:
- Some supermarkets sell a "Noodles Masala (or Noodle Taste Maker)". If available, you can also add this at step 13.
- Garnish with grated cheese if desired.
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Frequently Asked Questions
Can I use whole wheat noodles?
Yes. Whole wheat noodles work great and add extra fiber. Just follow the cooking time on the package as it might differ from regular noodles. They may need an extra minute or two to cook through.
How spicy is this dish?
The spice level is mild and comes mainly from black pepper. You can adjust the pepper to your taste or add red chili flakes if you want more heat. The dish focuses more on fresh flavors than spice.
Can I make this ahead of time?
While best served fresh, you can prep the vegetables and tomato puree ahead of time. Store them separately in the fridge. Cook the noodles just before serving for the best texture and taste.
