"Green noodles" typically refer to either noodles that are naturally green (like spinach-infused pasta, chlorella noodles, or green tea noodles) or regular noodles served with a vibrant green sauce (often spinach-basil pesto-style, popular in dishes like Peruvian tallarines verdes or kid-friendly "green pasta").

Here are two simple and popular ways to cook them:

1. Quick Green Sauce Noodles (e.g., Spinach Pesto-Style "Green Noodles")

This is one of the most common and family-friendly versions – creamy, nutritious, and ready in under 20 minutes.

Ingredients (serves 4):

• 12–16 oz pasta (spaghetti, linguine, or any shape)

• 5–6 cups fresh spinach (or a mix with basil)

• 1/2 cup nuts (walnuts, pine nuts, or almonds)

• 1/2 cup grated Parmesan or queso fresco

• 2–3 garlic cloves

• 1/4–1/2 cup olive oil

• Optional: 1/4 cup milk or evaporated milk for creaminess, lemon juice, salt/pepper

Steps:

1. Boil the pasta in salted water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.

2. While pasta cooks, blanch spinach in boiling water for 30–60 seconds (or sauté briefly). Drain and squeeze out excess water.

3. Blend spinach, nuts, garlic, cheese, and olive oil until smooth. Add pasta water or milk to thin if needed. Season with salt, pepper, and a squeeze of lemon.

4. Toss hot pasta with the green sauce. Add reserved pasta water for a creamier texture.

5. Serve topped with extra cheese.

This version is mild, kid-approved, and packs hidden veggies!

2. Homemade Green Spinach Noodles (The Pasta Itself is Green)

For fresh, vibrant green pasta dough – great for lasagna, fettuccine, or ravioli.

Ingredients (for about 1 lb pasta):

• 200g fresh spinach (or 100g frozen, thawed)

• 2 cups all-purpose flour (plus extra for dusting)

• 2 eggs (or vegan alternative: just spinach purée + flour/semolina)

• Pinch of salt

Steps:

1. Blanch spinach 30–60 seconds, drain, squeeze dry, and purée (or finely chop).

2. Mound flour on a surface, make a well, add eggs, salt, and spinach purée.

3. Mix and knead 8–10 minutes until smooth. Wrap and rest 30 minutes.

4. Roll thin (by hand or pasta machine), cut into desired shapes.

5. Cook fresh noodles in boiling salted water 1–3 minutes until they float and are al dente.

Serve with butter, simple tomato sauce, or pesto.

Other variations include store-bought chlorella or green tea noodles (boil 3–5 minutes) or Asian-style green jade noodles. Enjoy experimenting – the green color comes mostly from spinach or natural algae!

 

"Red Noodles" typically refers to noodles in a vibrant, spicy red curry sauce, inspired by Thai cuisine. This quick, flavorful dish combines creamy coconut milk, red curry paste for heat and color, and slurpable noodles with veggies. It's vegan-adaptable, ready in about 20-30 minutes, and customizable for spice level.

Ingredients (Serves 4)

• 8-10 oz rice noodles (flat or thin, like pad Thai noodles) or any noodles you prefer

• 2-4 tbsp Thai red curry paste (adjust for spice; start with 2 for mild)

• 1 can (14 oz) full-fat coconut milk

• 1-2 cups vegetable broth (or water)

• 1 tbsp soy sauce or tamari (for gluten-free)

• 1-2 tsp brown sugar or maple syrup

• 1 tbsp oil (vegetable or sesame)

• 3-4 garlic cloves, minced

• 1-inch ginger, grated (optional)

• Veggies: 1 red bell pepper (sliced), broccoli florets, carrots, or any mix (about 2-3 cups total)

• Garnishes: Fresh cilantro, lime wedges, chopped scallions, crushed peanuts, red pepper flakes

Instructions

1. Cook the noodles according to package directions (usually soak rice noodles in hot water for 8-10 minutes or boil). Drain and set aside. Rinse with cold water if they stick.

2. Heat oil in a large pan or wok over medium heat. Add garlic (and ginger if using) and sauté for 1 minute until fragrant.

3. Stir in the red curry paste and cook for 1-2 minutes to bloom the flavors.

4. Pour in the coconut milk, broth, soy sauce, and sugar. Stir well and bring to a simmer. Taste and adjust spice/sweetness.

5. Add veggies (and protein if using). Simmer for 5-8 minutes until the veggies are tender-crisp.

6. Toss in the cooked noodles. Stir to coat everything in the sauce. Simmer 2-3 more minutes to thicken (add more broth if too thick).

7. Serve hot, garnished with cilantro, a squeeze of lime, scallions, and peanuts for crunch.

This creates a creamy, spicy red sauce that clings to the noodles—perfect comfort food!

Tips: For extra spice, add chili flakes or fresh chilies. Make it one-pot by cooking everything together using ramen-style noodles. Leftovers reheat well with a splash of water. Enjoy!

 

Blue noodles typically refer to noodles naturally colored vibrant blue using butterfly pea flowers (also called blue pea or clitoria ternatea flowers), a popular ingredient in Southeast Asian cuisine. The color is all-natural, antioxidant-rich, and pH-sensitive—adding acidic ingredients like lime or lemon juice magically turns them purple or pink!

They're often made with absorbent noodles like glass (mung bean) noodles, rice vermicelli, or even handmade pasta. Here's a simple, versatile recipe for Unicorn Blue Noodles (serves 2-4 as a side or base).

Ingredients

• 100-200g dry glass noodles or rice vermicelli (these absorb color best)

• 20-30 dried butterfly pea flowers (or 1-2 tsp butterfly pea powder for convenience)

• Boiling water (about 1-2 liters)

• Pinch of salt (optional)

• Optional for serving: Sesame oil, soy sauce, stir-fried veggies/protein, lime juice for color change, or a simple sauce

Instructions

1. Make the blue tea: In a pot, bring 1-2 liters of water to a boil. Add the dried butterfly pea flowers (or powder). Reduce heat and simmer for 5-10 minutes until the water turns a deep cobalt blue. Strain out the flowers if using dried ones (or leave powder in).

2. Cook the noodles: Add the dry noodles directly to the hot blue water. Turn off the heat (or keep on low) and let them soak for 7-10 minutes, stirring occasionally, until softened and fully blue. (Follow your noodle package times—glass noodles often just need soaking.)

3. Drain and rinse: Drain the noodles and rinse briefly under cold water to stop cooking and set the color. Toss with a drizzle of oil to prevent sticking.

4. Serve:

• As a cold salad: Toss with veggies (cucumber, carrots, herbs), peanuts, and a dressing (soy sauce, lime, chili).

• Stir-fry: Sauté with garlic, protein (tofu, beef, shrimp), and veggies.

• Fun twist: Squeeze lime juice over portions to watch them turn purple/pink!

These are mild in flavor (the flowers add an earthy note), so they pair well with bold Asian-inspired dishes. If you want the Star Wars-inspired "glowblue noodles," top with a creamy Alfredo-style sauce. Enjoy the magic!

Purple noodles typically refer to noodles made from (or colored with) purple sweet potatoes (also called purple yam or ube in Filipino cuisine). These are glass-like vermicelli or starch-based noodles popular in Asian dishes, especially Korean japchae (stir-fried glass noodles). They have a chewy texture and vibrant purple hue from natural anthocyanins.

You can find dried purple sweet potato noodles in Asian grocery stores or online. They're gluten-free and cook quickly.

Basic Cooking Method

1. Bring a large pot of water to a boil (add a pinch of salt if desired).

2. Add the dried noodles and cook for 6-10 minutes (check package instructions—some take as little as 5-8 minutes) until tender but still chewy (al dente).

3. Drain and rinse under cold water to stop cooking and prevent sticking.

4. Toss with a bit of sesame oil or vegetable oil to keep them from clumping.

Popular Recipe: Purple Japchae (Korean Stir-Fried Noodles)

This vegan-friendly dish is colorful, flavorful, and easy.

Ingredients (serves 4):

• 200-300g dried purple sweet potato noodles

• 1 onion, sliced

• 1 carrot, julienned

• 1 bell pepper, sliced

• Handful of spinach or watercress

• 100-200g tofu or mushrooms (optional protein)

• 3-4 tbsp soy sauce or tamari

• 2 tbsp sesame oil

• 1-2 tbsp sugar or maple syrup

• 2 cloves garlic, minced

• Sesame seeds for garnish

Steps:

1. Cook the noodles as above, drain, rinse, and set aside.

2. In a large skillet or wok, heat 1 tbsp oil over medium-high. Sauté garlic, onion, carrot, and bell pepper for 3-4 minutes.

3. Add tofu/mushrooms and cook until browned.

4. Add spinach and wilt for 1 minute.

5. Mix in the cooked noodles.

6. Pour in soy sauce, sesame oil, and sugar. Stir-fry everything for 3-5 minutes until well-coated and heated through.

7. Garnish with sesame seeds and sliced green onions.

Other Fun Ideas

• Stir-fry → with veggies and chili garlic sauce for a spicy version.

• Cold noodle salad → toss cooked noodles with greens, dressing, and nuts.

• Unicorn noodles → soak plain rice noodles in boiled red/purple cabbage water for natural color-changing fun (add lemon for pink!).

Enjoy your vibrant purple noodles—they're as delicious as they are eye-catching!

This fully vegetarian (and easily vegan) version of orange noodles is packed with fresh veggies and optional crispy tofu for protein. The tangy-sweet orange sauce clings perfectly to the noodles—ready in about 30 minutes and delicious warm or cold.

Ingredients (Serves 4)

For the noodles:

• 8-12 oz noodles (soba, udon, rice noodles, ramen, or spaghetti—use gluten-free if needed)

• 14 oz extra-firm tofu, pressed and cubed (optional, for protein)

• 2 tbsp sesame oil (or neutral oil)

• Veggies: 2 cups broccoli florets, 1 bell pepper (sliced), 1 carrot (julienned), 1 cup snap peas or edamame, handful of mushrooms (optional)

For the orange sauce:

• Juice and zest of 2-3 oranges (about ¾ cup juice)

• ¼ cup tamari or soy sauce (use tamari for gluten-free)

• 2-3 tbsp maple syrup, agave, or brown sugar

• 2 tbsp rice vinegar

• 2 tbsp sesame oil

• 2 garlic cloves, minced

• 1-inch fresh ginger, grated

• Optional: 1-2 tsp chili paste, sriracha, or red pepper flakes for heat

Garnishes:

• Toasted sesame seeds

• Chopped green onions

• Crushed peanuts or cashews

• Fresh cilantro

Instructions

1. If using tofu: Press to remove excess water, cube, and pan-fry in 1 tbsp sesame oil until crispy (8-10 minutes). Set aside.

2. Cook noodles according to the package. Drain and rinse under cold water for cold noodles or keep warm.

3. Whisk together all sauce ingredients. Taste and adjust sweetness/heat.

4. Heat remaining sesame oil in a large pan/wok over medium-high. Stir-fry veggies (starting with harder ones like carrots/broccoli) until tender-crisp (5-7 minutes). Add garlic and ginger for the last minute.

5. Add noodles, sauce, and tofu (if using) to the pan. Toss until everything is coated and the sauce thickens slightly (2-4 minutes). Add a splash of water or extra orange juice if needed.

6. Serve topped with garnishes. Enjoy warm as a stir-fry or chill for a refreshing salad!

This veggie-loaded take is bright, nutritious, and customizable—perfect for meat-free meals!

 

"Yellow noodles" typically refer to the chewy, yellow-tinted wheat noodles used in Chinese/Southeast Asian dishes like chowmein or Hokkienmee. The traditional yellow color comes from eggs or alkaline water (kansui), but for a fully vegan version, we'll skip eggs and use a touch of turmeric for that signature golden hue. This eggless dough is simple, chewy, and perfect for stir-fries, soups, or boiled dishes.

Yields about 4 servings (600g fresh noodles). No pasta machine required, but it helps!

Ingredients

• 400g (about 3 cups) all-purpose flour (or bread flour for more chew)

• 180-200ml water (adjust as needed)

• 1 tsp salt

• ½ tsp ground turmeric (for yellow color and subtle flavor)

• Optional: ½ tsp baked baking soda (for extra springiness – bake regular baking soda at 120°C/250°F for 1 hour to make it more alkaline)

Instructions

1. Mix the dough: In a large bowl, combine flour, salt, turmeric (and baked baking soda if using). Gradually add water, mixing with chopsticks or a fork until a shaggy dough forms.

2. Knead: Turn onto a lightly floured surface and knead for 8-12 minutes until smooth and firm (it should bounce back slightly when poked). If too dry, add water 1 tsp at a time; if sticky, add flour. Cover and rest 30-60 minutes (or up to 2 hours for better texture).

3. Roll and cut: Divide dough into 4 portions. Roll one portion at a time (keep others covered) to about 1-2mm thick. Dust generously with flour (or cornstarch) to prevent sticking. Fold loosely into thirds and cut into strips (3-5mm wide for standard noodles). Unfold, toss in flour, and separate.

• Pro tip: Use a pasta machine for uniform thickness – roll progressively thinner.

4. Cook: Boil a large pot of water (add salt optionally). Cook noodles in batches for 2-5 minutes until al dente (they'll float and feel chewy). Rinse under cold water, drain, and toss with a little oil to prevent sticking.

Tips

• Store uncooked noodles (flour-dusted) in the fridge for 2 days or freeze for up to 1 month.

• For bouncier "ramen-style" yellow noodles, increase baked baking soda to 1 tsp.

• Use in vegan stir-fries (add veggies, tofu, and soy sauce), soups, or cold salads.

• Fresh homemade noodles taste way better than store-bought – chewy, flavorful, and no additives!