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Mie Noodles with Green Beans, Cauliflower, Cherry Tomatoes and Alfredo Sauce

Mie Noodles with Green Beans, Cauliflower, Cherry Tomatoes and Alfredo Sauce

I’m always on the hunt for recipes that can not only satisfy the adults in our house, but also the little one. Having kids is great, but making several different meals at dinner time… well that’s not so fun. So when I discover something that will keep everyone happy while being healthy, I feel extremely blessed. 

Kids love noodles. And so do we as adults. It’s a fun and exciting to eat, not to mention cook. And although this dish looks simple, it is far beyond simple when it comes to taste. It will blow your mind! 

To make this recipe, you will need 12 ingredients and 40 minutes. 

We start this dish off with cauliflower and cherry tomatoes. These two ingredients offer us a good source of vitamin C, vitamin K, folate, and potassium. Cauliflower is in fact so high in nutrients, that it is considered to be one of the healthiest plants on the planet. 

We then add in green beans, mie noodles, and cashew nuts. Together, these ingredients provide us with a good source of fiber, vitamin A, vitamin B6, calcium, iron, vitamin E, magnesium, and protein. To top off our dish, we add some herbs and serve it while hot! 

The Mie noodles with green beans, cauliflower, cherry tomatoes, and alfredo sauce recipe is the perfect meal for lunch or dinner because it’s: 

  • Highly nutritious. 
  • Really yummy! 
  • Great for the entire family.
  • Great source of protein – 16g per serve. 
  • Good source of dietary fiber – 8g per serve. 

When it comes to storing this meal, I recommend trying to avoid storing and reheating the noodles. But that’s okay, because they are very quick to make. I would suggest storing all the other prepared ingredients in an air tight container, in the fridge for up to 48 hours and simply cook the noodles when you are ready to eat. 

And there we have it – the Mie noodles with green bean, cauliflower, cherry tomatoes, and alfredo. I hope you enjoy this recipe. Be sure to pop a comment down below if you try this to let us know what you think! See you next time. 

Liked this recipe? Why not head over and check out our Pad Thai or our Japanese Noodles with Creamy Pumpkin and Avocado Sauce recipes for more enticing ideas.  

Ingredients
8
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Tomatoes

Ingredients

For the noodles

  • 1 piece gluten free mie noodles

For the sauce

  • 1 cup cashew nuts (soak over night)
  • 1 tsp garlic powder
  • 1 lime (juiced)
  • 2 tbsps nutritional yeast
  • 1 tsp sea salt
  • 1 cup water

For the herbs

  • 10 leaves fresh basil (chopped)

For the vegetables

  • 1 head cauliflower (florets)
  • 2 cups cherry tomatoes (cut in half)
  • 12 lb green beans
  • 1 tbsp sunflower oil

Directions

  1. Preheat the oven to 390 F (200 degrees).
  2. Put the cauliflower florets, tomatoes mix with the oil in a baking dish and roast them in the oven for about 30 min.
  3. Preheat a medium size pot with water and cook the green beans for about 10 min.
  4. Preheat a big pot an boil the noodles for about 3-5 minutes until dente.
  5. For the sauce use a immersion blender or food processor to blend all the ingredients until you get a smooth mixture and adjust the taste.
  6. Serve the noodles with the vegetables and sprinkle some sauce and basil on top.

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