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If you're looking for easy, flavorful meals that fit into a busy week, noodle dishes are a fantastic choice. These recipes not only save you time but also allow for plenty of customization according to your taste. From a zesty Spicy Peanut Noodle Salad to a comforting One-Pot Beef Stroganoff, there's something for everyone. Let's explore these ten noodle meal prep ideas that promise to keep your weeknight dinners both quick and satisfying.
Key Takeaways
- Spicy Peanut Noodle Salad: A vibrant, customizable dish with crunchy vegetables and a creamy peanut sauce, perfect for meal prep and quick meals.
- Teriyaki Chicken and Broccoli Noodles: Tender chicken and broccoli come together with flavorful noodles for a nutritious, easy-to-make meal that stores well.
- Lemon Garlic Shrimp Lo Mein: A quick dish featuring shrimp and customizable vegetables, ideal for busy nights and can be enjoyed hot or cold.
- Veggie-Packed Ramen Stir-Fry: Utilize leftover produce with ramen noodles and sautéed vegetables, seasoned with soy sauce and sesame oil for a quick meal.
- Creamy Avocado Pasta: Rich in flavor, this dish combines ripe avocados and pasta, suitable for meal prep and served hot or cold.
Spicy Peanut Noodle Salad
Spicy Peanut Noodle Salad is a revitalizing and zesty dish that's perfect for meal prep or a quick weeknight dinner. With its vibrant flavors and satisfying textures, this salad combines crunchy vegetables, chewy noodles, and a creamy, spicy peanut sauce that brings everything together. Ideal for lunch boxes or a light dinner, this salad can be enjoyed cold or at room temperature, making it a versatile addition to your meal prep rotation.
Making this Spicy Peanut Noodle Salad is simple and quick, yet it delivers a punch of flavor that will leave your taste buds craving more. You can easily customize the vegetables based on your preferences or what you have on hand. Whether you're a fan of spice or prefer a milder taste, this dish can be adjusted to suit your palate. It's a perfect way to enjoy a nutritious meal without sacrificing taste.
Ingredients:
- 8 oz rice noodles or whole wheat noodles
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cucumber, julienned
- 3 green onions, chopped
- 1/2 cup chopped cilantro
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1-2 tablespoons sriracha (adjust to taste)
- 1 tablespoon honey or maple syrup
- 1 tablespoon lime juice
- Crushed peanuts for garnish (optional)
To start, cook the rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process and prevent them from sticking together.
In a large bowl, combine the cooked noodles with the shredded carrots, sliced red bell pepper, julienned cucumber, chopped green onions, and fresh cilantro. Toss to mix the vegetables evenly with the noodles.
In a separate small bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, sesame oil, sriracha, honey or maple syrup, and lime juice until smooth.
Pour the peanut sauce over the noodle and vegetable mixture and toss everything together until well coated. Adjust the seasoning if needed, adding more sriracha for heat or honey for sweetness. Serve chilled or at room temperature, garnished with crushed peanuts if desired.
Extra Tips:
Feel free to add protein to this salad for a more filling meal. Grilled chicken, tofu, or shrimp can be excellent options.
Additionally, this salad stores well in the fridge for up to 3-4 days, making it perfect for meal prep. Just keep the peanut sauce separate until you're ready to eat to maintain the freshness of the vegetables.
Enjoy this delicious and healthy Spicy Peanut Noodle Salad as a quick lunch or a delightful dinner option!
Teriyaki Chicken and Broccoli Noodles
Teriyaki Chicken and Broccoli Noodles is a delicious and nutritious meal that's perfect for meal prep. This dish combines tender chicken, vibrant broccoli, and flavorful noodles, all coated in a homemade teriyaki sauce. Not only is it easy to make, but it also stores well, making it a great option for busy weekdays. You'll love how quickly you can whip up this dish, and it's sure to be a hit with the whole family.
To get started on your Teriyaki Chicken and Broccoli Noodles, gather your ingredients and set up your cooking space. The key to a successful meal prep is having everything organized and ready to go. Once you have your ingredients prepped, you'll be amazed at how quickly this dish comes together. Enjoy the satisfaction of making a meal that isn't only tasty but also healthy and filling.
Ingredients:
- 2 boneless, skinless chicken breasts
- 2 cups broccoli florets
- 8 oz whole wheat noodles (or your preferred type)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch (optional, for thickening)
- Sesame seeds and green onions for garnish (optional)
To prepare the Teriyaki Chicken and Broccoli Noodles, start by cooking the noodles according to package instructions. While the noodles are cooking, heat a large skillet over medium-high heat and add a splash of sesame oil. Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
Add the chicken to the skillet and cook until browned and cooked through, approximately 5-7 minutes. Once the chicken is cooked, add the broccoli florets and stir them in, cooking for another 3-4 minutes until they're tender but still bright green.
While the chicken and broccoli are cooking, prepare the teriyaki sauce by mixing together the soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch (if using) in a small bowl. Once the broccoli is cooked, pour the teriyaki sauce over the chicken and broccoli, stirring to combine.
Reduce the heat and let the sauce simmer for about 2-3 minutes until it thickens slightly. Finally, drain the noodles and toss them into the skillet, mixing everything together until well coated in the sauce. Serve hot and garnish with sesame seeds and sliced green onions if desired.
Extra Tips: When meal prepping, consider portioning the Teriyaki Chicken and Broccoli Noodles into individual containers, allowing for easy grab-and-go lunches or dinners. This dish can be stored in the refrigerator for up to four days.
If you want to switch things up, feel free to add other vegetables like bell peppers or carrots, or swap the chicken for tofu for a vegetarian option. Enjoy your healthy meal prep!
Lemon Garlic Shrimp Lo Mein
Making this dish isn't only simple but also quick, making it ideal for busy weeknights. With just a handful of ingredients and a few easy steps, you can whip up a wholesome and flavorful meal that everyone will love.
Serve it hot straight from the pan or store it in meal prep containers for a tasty lunch or dinner throughout the week.
Ingredients:
- 8 ounces lo mein noodles
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup bell peppers, sliced
- 1 cup snap peas
- Zest and juice of 1 lemon
- 3 tablespoons soy sauce
- 2 tablespoons honey
- Salt and pepper to taste
- Chopped green onions for garnish
Cooking Instructions:
Begin by cooking the lo mein noodles according to the package instructions. Once cooked, drain and set aside.
In a large skillet or wok, heat the olive oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the shrimp and cook until they turn pink and opaque, which should take about 2-3 minutes.
Next, add the sliced bell peppers and snap peas to the skillet, stirring them in with the shrimp. Cook for an additional 3-4 minutes until the vegetables are tender-crisp.
Stir in the lemon zest, lemon juice, soy sauce, and honey, mixing everything together. Finally, toss in the cooked lo mein noodles, making sure they're well coated with the sauce.
Season with salt and pepper to taste, and garnish with chopped green onions before serving.
Extra Tips:
For an added depth of flavor, consider marinating the shrimp in a mixture of lemon juice, soy sauce, and garlic for about 15-30 minutes before cooking. This will enhance the taste and guarantee the shrimp is flavorful throughout.
Additionally, feel free to customize the vegetables based on your preferences or what you have on hand—broccoli, carrots, or bok choy all work wonderfully in this dish.
Veggie-Packed Ramen Stir-Fry
This recipe is designed for meal prep, allowing you to whip up a large batch that can be stored and reheated throughout the week. You can easily customize the vegetables based on your preferences or what you have on hand, making it a great way to use up leftover produce.
Let's get started on this delightful stir-fry that's sure to become a staple in your meal prep routine.
Ingredients:
- 2 packs of instant ramen noodles (discard seasoning packets)
- 2 tablespoons vegetable oil
- 1 cup broccoli florets
- 1 bell pepper, sliced (any color)
- 1 carrot, julienned
- 1 cup snap peas
- 3 green onions, sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds (optional)
- Salt and pepper to taste
Cooking Instructions:
Begin by cooking the ramen noodles according to package instructions, but reduce the cooking time by a minute to keep them slightly undercooked.
Drain and set aside. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the garlic and sauté for about 30 seconds until fragrant.
Toss in the broccoli, bell pepper, carrot, and snap peas, stirring frequently until the vegetables are tender-crisp, about 4-5 minutes.
Once the vegetables are cooked, add the cooked ramen noodles to the skillet. Drizzle with soy sauce and sesame oil, tossing everything together until well combined.
Cook for an additional 2-3 minutes to allow the flavors to meld. Sprinkle with sesame seeds, if desired, and season with salt and pepper to taste before serving.
Extra Tips:
For added protein, consider incorporating tofu, chicken, or shrimp into your stir-fry.
You can also experiment with different sauces, such as hoisin or teriyaki, to switch up the flavor profile.
If you're prepping this dish in advance, store the stir-fry in airtight containers and reheat in the microwave or on the stovetop, adding a splash of water or broth to prevent it from drying out.
Enjoy your delicious and nutritious Veggie-Packed Ramen Stir-Fry!
Creamy Avocado Pasta
Creamy Avocado Pasta is a delicious and nutritious dish that combines the rich flavor of ripe avocados with the comforting texture of pasta. This recipe is perfect for meal prep, as it can be easily made in bulk and stored for quick lunches or dinners throughout the week. The creamy avocado sauce isn't only indulgent but also packed with healthy fats, making it a guilt-free option for pasta lovers.
This dish is incredibly versatile and can be customized to fit your taste preferences. You can add vibrant vegetables, protein sources like grilled chicken or shrimp, or even a sprinkle of cheese for extra flavor. Whether you're looking for a quick weeknight dinner or a satisfying lunch, Creamy Avocado Pasta is sure to become a favorite in your meal prep rotation.
Ingredients:
- 12 oz pasta (spaghetti, fettuccine, or your choice)
- 2 ripe avocados
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves
- 1/4 cup lemon juice
- Salt and pepper, to taste
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese (optional)
- Cherry tomatoes, halved (for garnish)
- Extra basil leaves (for garnish)
To prepare the Creamy Avocado Pasta, start by cooking the pasta according to the package instructions until al dente. While the pasta cooks, prepare the avocado sauce. In a food processor or blender, combine the ripe avocados, minced garlic, fresh basil leaves, lemon juice, salt, and pepper. Blend until smooth and creamy.
Gradually add the olive oil while blending to achieve your desired consistency. If you like, fold in the grated Parmesan cheese for an extra layer of flavor.
Once the pasta is cooked, drain it and return it to the pot. Pour the creamy avocado sauce over the hot pasta and toss until evenly coated. Serve immediately, garnished with halved cherry tomatoes and additional basil leaves if desired.
Extra Tips: To prevent the avocado sauce from browning, use it immediately after preparing or store it in an airtight container with a layer of plastic wrap pressed against the surface. You can also add a splash of water or more lemon juice to the sauce if it thickens too much during storage. This dish can be enjoyed cold or hot, making it a flexible option for your meal prep.
Thai Basil Noodle Bowls
Thai Basil Noodle Bowls are a delicious and vibrant dish that combines fresh ingredients with aromatic flavors. This meal is perfect for meal prep, as it can be easily stored and enjoyed throughout the week. With a balance of savory, sweet, and spicy elements, these noodle bowls are sure to satisfy your cravings while providing a nutritious option for lunch or dinner.
The key to making great Thai Basil Noodle Bowls is in the sauce and the fresh herbs. The combination of soy sauce, oyster sauce, and sesame oil creates a rich and flavorful base, while fresh basil adds a burst of freshness. You can customize the recipe by adding your choice of protein, such as chicken, shrimp, or tofu, making it versatile for any dietary preference.
Ingredients:
- 8 ounces rice noodles
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 pound protein (chicken, shrimp, or tofu), diced
- 1 red bell pepper, sliced
- 1 cup snap peas
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 cup fresh basil leaves
- Sliced green onions, for garnish
- Lime wedges, for serving
- Chili flakes, optional for heat
Cooking Instructions:
Begin by cooking the rice noodles according to the package instructions. Once cooked, drain and set aside.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add your chosen protein and cook until browned and cooked through. Incorporate the sliced red bell pepper and snap peas, cooking for another 3-4 minutes until they're tender but still crisp.
Next, add the cooked noodles to the skillet along with the soy sauce, oyster sauce, and sesame oil. Toss everything together until well combined and heated through.
Finally, stir in the fresh basil leaves just before serving to maintain their vibrant color and flavor. Serve the noodle bowls hot, garnished with sliced green onions, lime wedges, and optional chili flakes for added heat.
Extra Tips:
For the best flavor, allow the dish to sit for a few minutes after cooking before serving. This gives the noodles time to soak up the sauces fully.
If you're making this for meal prep, store the noodles and sauce separately from the vegetables to keep everything fresh and prevent sogginess. When reheating, add a splash of water or broth to loosen the noodles. Enjoy your flavorful Thai Basil Noodle Bowls throughout the week!
One-Pot Beef Stroganoff Noodles
One-Pot Beef Stroganoff Noodles is a comforting and hearty dish that brings together tender beef, creamy sauce, and perfectly cooked noodles all in one pot. This meal isn't only delicious but also incredibly easy to prepare, making it ideal for busy weeknights or meal prepping for the week ahead.
With minimal cleanup involved, you can enjoy the rich flavors of this classic recipe without the hassle of multiple pans. The combination of sautéed beef, flavorful onions, and mushrooms, all enveloped in a creamy sauce, creates a satisfying meal that your family will love.
The best part? Everything cooks together in one pot, allowing the flavors to meld beautifully. Serve this dish with a sprinkle of fresh parsley for a touch of color and extra flavor.
Ingredients:
- 1 pound beef sirloin or stew meat, cut into thin strips
- 1 medium onion, chopped
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 12 ounces egg noodles
- 1 cup sour cream
- 2 tablespoons Worcestershire sauce
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, for garnish
Cooking Instructions:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef strips and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
In the same pot, add the chopped onion and sliced mushrooms. Sauté until softened, about 4-5 minutes, then add the minced garlic and cook for an additional minute until fragrant. Return the beef to the pot.
Pour in the beef broth, add the Worcestershire sauce and paprika, and bring the mixture to a boil. Stir in the egg noodles, ensuring they're submerged in the liquid. Reduce the heat to low, cover the pot, and let it simmer for about 10-12 minutes or until the noodles are cooked al dente.
Once cooked, remove the pot from heat and stir in the sour cream until fully combined. Season with salt and pepper to taste.
Extra Tips:
For a thicker sauce, you can mix a tablespoon of cornstarch with a little water and stir it into the dish during the last few minutes of cooking.
Additionally, feel free to customize the recipe by adding vegetables like spinach or peas for added nutrition and flavor. This dish can be stored in the refrigerator for up to three days, making it perfect for meal prep. Reheat gently on the stove or in the microwave before serving.
Cold Soba Noodle Salad
Cold Soba Noodle Salad is a revitalizing and nutritious dish that's perfect for meal prepping. Made with buckwheat noodles, this salad isn't only gluten-free but also packed with fiber and protein. It's a versatile recipe that allows you to customize the ingredients based on your preferences or what you have on hand.
Whether you enjoy it as a light lunch or a side dish, this salad is sure to please.
To prepare the Cold Soba Noodle Salad, you'll want to guarantee that your noodles are cooked al dente to maintain their texture when chilled. The combination of fresh vegetables and a tangy dressing elevates the dish, making it not only healthy but also full of flavor. Serve it cold for a revitalizing meal, and feel free to add proteins such as grilled chicken or tofu to make it more filling.
Ingredients:
- 8 oz soba noodles
- 1 cup shredded carrots
- 1 bell pepper, thinly sliced
- 1 cucumber, julienned
- 1 cup edamame, shelled
- ¼ cup green onions, sliced
- ¼ cup sesame seeds
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tsp grated ginger
- Salt and pepper to taste
To make the Cold Soba Noodle Salad, start by cooking the soba noodles according to package instructions. Once cooked, drain and rinse the noodles under cold water to stop the cooking process and cool them down.
In a large bowl, combine the cooked noodles, shredded carrots, sliced bell pepper, julienned cucumber, edamame, and green onions. In a separate bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey or maple syrup, and grated ginger.
Pour the dressing over the noodle mixture and toss well to combine. Finally, sprinkle sesame seeds on top for added crunch.
For extra tips, feel free to customize this salad with your favorite vegetables or proteins. You can also make the dressing ahead of time and store it separately in the fridge to keep the salad fresh.
If you prefer a spicier kick, add a splash of sriracha or a pinch of red pepper flakes to the dressing. This dish can be stored in an airtight container in the refrigerator for up to three days, making it a great option for meal prep!
Coconut Curry Noodles
Coconut Curry Noodles are a delicious and comforting dish that combines the rich flavors of coconut milk with the aromatic spices of curry. This recipe is perfect for meal prep, as it can be made in large batches and stored for later. The creamy sauce envelops the noodles and vegetables, creating a satisfying meal that can be enjoyed any day of the week.
Whether you're a fan of spicy dishes or prefer a milder flavor, this recipe can be easily adjusted to suit your taste. In addition to being flavorful, Coconut Curry Noodles are also highly customizable. You can add your favorite vegetables, proteins, or even swap out the noodles for a gluten-free option.
This dish isn't only a treat for your taste buds, but it also makes for a colorful and visually appealing meal. Serve it with fresh cilantro or lime wedges on the side for an extra burst of flavor.
Ingredients:
- 8 oz rice noodles
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 cup vegetable broth
- 1 tbsp soy sauce
- 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots)
- 1 tbsp vegetable oil
- 1 tsp ginger, minced
- 1 tsp garlic, minced
- Fresh cilantro, for garnish
- Lime wedges, for serving
To prepare the Coconut Curry Noodles, start by cooking the rice noodles according to the package instructions. Drain and set aside. In a large skillet, heat the vegetable oil over medium heat. Add the minced ginger and garlic, sautéing until fragrant.
Stir in the red curry paste and cook for an additional minute before adding the coconut milk and vegetable broth. Bring the mixture to a gentle simmer, allowing the flavors to meld together. Add the mixed vegetables and cook until they're tender, about 5-7 minutes.
Once the vegetables are cooked, add the cooked rice noodles to the skillet. Pour in the soy sauce and toss everything together until the noodles are well coated with the curry sauce. Allow the noodles to cook for another 2-3 minutes until heated through.
Remove from heat and serve garnished with fresh cilantro and lime wedges. When making Coconut Curry Noodles, feel free to experiment with different types of vegetables or proteins, such as tofu or chicken, to suit your preferences.
For a spicier kick, you can increase the amount of red curry paste or add a dash of chili flakes. Additionally, this dish can be stored in the refrigerator for up to four days, making it an excellent option for meal prepping. Reheat thoroughly before serving, and consider adding a splash of coconut milk to regain some creaminess. Enjoy your flavorful and satisfying meal!
Baked Ziti With Spinach and Ricotta
Baked Ziti With Spinach and Ricotta is a comforting and hearty dish that combines the rich flavors of pasta, cheese, and vegetables. This meal is perfect for meal prepping since it can be made in advance and stored for the week. The creamy ricotta cheese, sautéed spinach, and zesty marinara sauce come together to create a delicious casserole that the whole family will love.
Plus, it's an excellent way to sneak in some greens while enjoying a classic Italian favorite.
This baked ziti isn't only delicious but also incredibly versatile. You can customize it by adding your favorite proteins like ground turkey or Italian sausage, or you can keep it vegetarian by sticking with just the spinach and ricotta. Regardless of how you choose to make it, this dish is sure to be a hit during busy weeknights or cozy family gatherings.
Ingredients:
- 12 oz ziti pasta
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for sautéing
Instructions:
- Preheat your oven to 375°F (190°C). Cook the ziti pasta according to package instructions until al dente, then drain and set aside.
- In a skillet, heat a splash of olive oil over medium heat and sauté the chopped spinach until wilted, about 2-3 minutes. Set aside to cool slightly.
- In a large mixing bowl, combine the cooked pasta, marinara sauce, ricotta cheese, sautéed spinach, garlic powder, Italian seasoning, salt, and pepper. Mix until all ingredients are well combined.
- Transfer the mixture into a greased 9×13 inch baking dish, spreading it evenly. Top with shredded mozzarella and grated Parmesan cheese. Cover with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Extra Tips:
To enhance the flavor of your baked ziti, consider adding fresh herbs like basil or oregano to the mixture before baking.
You can also prepare the dish a day in advance; just assemble it and store it covered in the refrigerator until you're ready to bake. This dish freezes well, so feel free to make a double batch and save some for later—just adjust the cooking time if baking from frozen.
Enjoy your delicious, cheesy creation!
Frequently Asked Questions
How Do I Store Leftover Noodle Meals Properly?
To store leftover noodle meals properly, let them cool first, then transfer to airtight containers. Refrigerate for up to three days or freeze for longer storage. Just remember to reheat thoroughly before enjoying!
Can I Freeze Noodle Dishes for Later Use?
Yes, you can freeze noodle dishes for later use! Just make sure to cool them completely, portion them in airtight containers, and label them with dates. Thaw in the fridge before reheating for best results.
What Types of Noodles Are Best for Meal Prep?
You might think any noodles work for meal prep, but not all are created equal. Choose sturdy options like whole wheat or egg noodles; they hold up better when reheated and retain their deliciousness.
How Long Do Cooked Noodles Last in the Fridge?
Cooked noodles last about three to five days in the fridge when stored properly. Make sure you keep them in an airtight container to maintain freshness and minimize the risk of spoilage. Enjoy your meals!
Are There Gluten-Free Noodle Options for Meal Prep?
You might be surprised to find that gluten-free noodles are everywhere! Options like rice noodles, quinoa pasta, and chickpea noodles make meal prep easy. Just grab some, and you're set for delicious, quick meals!
