/ Featured ColumnsLove noodles but worried about carbs or calories when you’re trying to lose weight? You can still enjoy the dishes you love. Choosing the right noodles, adding vegetables and protein, and adjusting oil and seasonings can help you create a balanced, flavorful meal.
These three healthy noodle recipes—from Korean noodle soup to sesame veggie noodles and tomato vegetable noodle soup—are easy to adapt with your favorite ingredients. If you’re looking for low calorie noodle recipes, start with simple changes to the oil, broth, and sauces you use.
A flavorful, balanced noodle bowl starts with your choice of noodles, toppings, and seasonings. Along with the noodles themselves, consider the oil, broth, and sauces you use.
Plain, non-fried noodles without a seasoning packet give you more control over the oil and seasonings you add.
When shopping, check the ingredient list and Nutrition Facts label. Compare calories, fat, and sodium for the same amount of noodles, rather than relying on labels such as “plain” or “non-fried.”
Carrots, mushrooms, and leafy greens bring color and texture to your bowl. Add eggs, tofu, or chicken for protein and a more balanced meal.
Use whatever vegetables you have in the fridge, or reach for frozen vegetables when you’re short on prep time.
Kombu (dried kelp), mushrooms, scallions, and garlic add flavor to a simple broth. For a lighter soup, choose a clear broth instead of a base made with plenty of butter or oil.
Start with a small amount of cooking oil, then taste before adding soy sauce or other seasonings.
These three simple dishes use different vegetables, broths, and seasonings to bring fresh variety to your everyday noodle meals.
Janchi guksu, also known as Korean banquet noodles, pairs thin noodles with a light, savory broth and colorful toppings such as carrots, cucumber, and egg strips. Try making it with Wu Mu Thin Kan Ton Noodles and an anchovy-and-kombu broth for a comforting bowl that brings out the flavors of the vegetables and egg.
How to make it:
1.Prepare the broth and cook the carrot strips until tender.
2.Cook beaten eggs into a thin omelet, then slice into strips. Cut the cucumber into thin strips, too.
3.In a separate pot, cook the noodles according to the package directions and drain.
4.Divide the noodles among bowls, add the hot broth and toppings, and finish with sliced scallions or shredded seaweed.
Easy swap: If you can’t find dried anchovies or kombu (dried kelp), use lower-sodium chicken or vegetable broth instead.
Prefer your noodles without broth? Toss them with colorful vegetables and a simple combination of soy sauce and sesame oil. Carrots, baby corn, okra, shiitake mushrooms, and leafy greens bring natural sweetness, savory flavor, and a mix of textures to every bite.
How to make it:
1.Cut the vegetables into bite-size pieces, then steam, boil, or sauté them in a small amount of oil until cooked.
2.Cook the noodles according to the package directions and drain.
3.Toss the noodles and vegetables with a little soy sauce and sesame oil. Add a splash of water if the noodles feel dry.
4.Add tofu, cooked eggs, or shredded cooked chicken for a more balanced meal.
Easy swap: Use broccoli, bell peppers, or spinach if that’s what you have on hand.
Tomatoes give this comforting noodle soup a bright, sweet-tart flavor. Mushrooms, carrots, broccoli, and okra add texture and natural sweetness to the broth, while soft tofu or egg makes a delicious finishing touch.
How to make it:
1.Heat a small amount of oil in a pot and cook the chopped tomatoes until they begin to soften.
2.Add water or lower-sodium broth and bring to a gentle simmer.
3.Add the vegetables, starting with those that take longer to cook, such as carrots. Simmer until tender.
4.In a separate pot, cook the noodles according to the package directions and drain.
5.Add soft tofu to the soup and heat through, or slowly pour beaten egg into the simmering broth to create egg ribbons. Cook until the egg is set.
6.Divide the noodles among bowls and ladle the soup over them.
You can still enjoy noodles while working toward your weight-loss goals. Start with your choice of noodles, add vegetables and protein you love, and experiment with different seasonings. From clear broths to veggie noodles and tomato soups, simple changes can bring new flavors to your everyday meals.
With more than 40 years of noodle-making experience, SINLIN FOODS offers noodle products for a variety of dishes, from thin noodles to wider styles. Try Wu Mu Thin Kan Ton Noodles in your next broth-based soup. For businesses looking to develop their own noodle products, explore our noodle manufacturing and OEM services.
Related reading:
How to Choose the Best Noodles for Soup, Stir Fry, and Dry Noodle Dishes
Why Non-Fried Steam-Cooked Ramen Is the Healthier Choice
SING-LIN FOODS production lines have passed FSSC 22000 food safety management system certification by SGS, a trusted international third-party certification body. FSSC 22000 combines ISO 22000 and HACCP to provide enhanced risk control and quality management that ensures the highest safety standards are maintaining throughout the production process.
We also undergo regular food safety audits from large enterprises including Costco and Carrefour to demonstrate our commitment to quality and safety. We are continuing to optimize our production processes as well to become a trusted OEM partner.
© Copyright SING-LIN FOODS CORP. All Rights Reserved.
© Copyright SING-LIN FOODS CORP.
All Rights Reserved.
