photo by Micah Siva
The week of Passover can be a challenge when it comes to feeding your family, especially if your little ones are already tough to please at the dinner table. Many of their favorite dishes, including chametz-heavy pasta and pitas, are likely off the table for the week.
Because of my experience not only as a mom, but also as a dietitian, I like to give my family the option to build their own meals. This offers kids, the youngest diners in particular, a level of independence, while also ensuring that the options available are nourishing and something that each person likes. This often means I’m doing a “build your own bowl” or “build your own soup” bar for dinner, satisfying my needs for a nutritious, adult-friendly dinner and offering a variety of kid-friendly options as well. But don’t be fooled — this kind of meal can be easily assembled using ingredients like pre-cut and frozen vegetables and shredded rotisserie or leftover chicken, to go along with your soup and matzah balls. On our table, we serve peas, carrots, broccoli, corn, edamame beans, chicken, green onions, dill, parsley, jalapenos (for the adults!), and Passover-friendly noodles.*
* If some of the ingredients or items listed are not within your customs, please do what is best for your family!
photo by Micah Siva
If your kid is like mine, noodles are a staple in your dinner rotation, and just because it’s Passover doesn’t mean you have to take them off the menu. I like to make protein-packed, egg-based “noodles” for the holiday. I throw them into soup, top them with tomato sauce, and even serve them with shredded cheese and butter. Using these noodles is a great way to get extra protein into your child’s diet, no matter what time of the year it is.
Here’s the easy-to-follow recipe:
Passover-Friendly Egg Noodles
Serves 4
Ingredients:
- 4 large eggs
- 4 tablespoons potato starch*
- ½ cup water
- ½ teaspoon kosher salt
- Oil, for cooking
*Tip: Potato starch is often available right next to the matzah meal and other Passover staples in the kosher section. You can also find it in the baking aisle or buy it in bulk from many online retailers.
Preparation:
- In a large bowl, whisk the eggs.
- In a medium bowl, combine potato starch, water, and salt until smooth.
- Add the potato starch mixture to the eggs and whisk to combine.
- Heat oil in a nonstick pan over medium heat.
- Add ¼ cup of the egg mixture and swirl to coat the pan.
- When the top is set, (about two minutes), carefully flip to cook the other side for about 30 seconds.
- Set aside to cool, and repeat with remaining batter.
- When all the batter is cooked, roll up into crepes and then slice into noodles.
Looking for more great Passover recipes and ideas? Be sure to follow PJ Library on social media or visit our Passover hub.
About the Author:
Micah Siva (@noshwithmicah) is an award-winning cookbook author, trained chef, registered dietitian, and food photographer, specializing in modern Jewish cuisine. After graduating from the Natural Gourmet Institute of Health & Culinary Arts, she pursued a career in nutrition and later worked for global brands, media outlets, and publications in food media. She shares Jewish-inspired, plant-forward recipes through her blog, Nosh with Micah. Micah lives in the Chicago area with her young son, Ari, husband, and dog Buckwheat.
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