March is National Noodle Month, and because we all love a good food holiday (and all the carbs), we wanted to celebrate with three “noodle” dishes.
Why the air quotes? It turns out there’s a U.S. regulation from the 1970s mandating noodles to be made with at least 5.5% egg solids, even going so far as to stipulate the shape and diameter of vermicelli. (They can only be cord-shaped with a diameter of less than 0.06 inches, by the way.)
Nevertheless, the definition of a noodle has widely evolved past this narrow description. Most culinarians now recognize pasta of all shapes and sizes, and those made of buckwheat, rice and even kelp (with no eggs required), as noodles. The qualities that unify the diverse sample of noodles on the market are 1) deliciousness and 2) an ability to act as a conduit for sauce.
Our first recipe is the most traditional: Linguine is boiled to al dente, then bathed in a creamy butter garlic sauce. Sauteed chicken thighs provide a depth of flavor and a good source of protein to the dish. Sun-dried tomatoes add an unexpected acidity and a pop of color. Stir in fresh arugula and top with parmesan reg. for a satisfying noodle dish even the kids will enjoy.
Gluten-intolerant? We got you. Fresh zucchini noodles with sesame ginger dressing make the perfect weekday meal. These zoodles are on the table in less than 15 minutes. Zoodles are now available at most grocers, making prep even easier by omitting the need for special equipment.
Skirataki aka “Miracle” noodles are made from a special type of fiber derived from the konjac root. These noodles are touted to be carb- and almost calorie-free. What magic is this, you ask? These translucent noodles are 97 percent water and only 3 percent glucomannon fiber. These noodles come pre-cooked and only need to be rinsed and drained before adding them to your favorite stir fry. We like shrimp and broccoli for a quick and guilt-free dinner.
Whether they’re made from wheat and eggs, flat or tubular, lunch or dinner, noodles are something we can all agree on. Recognize National Noodle Month with a great big bowl o’ noodles. And don’t worry if 31 days just doesn’t seem to be enough; National Pasta Month is coming up in October.
Chicken Linguini With Sun-dried Tomatoes and Arugula
Prep time: 5 minutes
Cook time: 25 minutes
- 1 lb dried linguine
- 3 tbsp butter
- 2 tbsp olive oil
- 2 lbs boneless, skinless chicken thighs, roughly chopped
- Salt and black pepper, to taste
- 4 garlic cloves, minced
- 6 oz mushrooms, sliced
- 1/4 cup sun-dried tomato, chopped
- 1/2 cup heavy whipping cream
- 1 1/2 cup arugula
- Parmigiano Reggiano shavings and red pepper flakes
Place a large pot of salted water over high heat. Once the water is boiling, add linguine and cook for 3 minutes or until al dente. Strain and set aside.
Meanwhile, add butter and olive oil to a large saute pan over medium heat. Once the butter has melted and started to bubble, add chicken thighs and season with salt and black pepper. Cook for 2 minutes, stir chicken, then add garlic and mushrooms. Continue to cook, stirring mixture occasionally, until chicken and mushrooms are golden brown and garlic is fragrant. Add in tomatoes and heavy whipping cream, cooking for an additional two minutes, until cream has begun to thicken.
Remove mixture from heat. Add cooked linguine into chicken mixture and toss to combine. Stir in fresh arugula and top with parmigiano reggiano and red pepper flakes prior to serving.
Shrimp and Broccoli with Shirataki Noodles
Prep time: 2 minutes
Cook time: 10 minutes
- 14 oz shirataki noodles
- 1 tbsp sesame seed oil
- 2 tbsp avocado or vegetable oil
- 4 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 1 head broccoli, separated into florets
- 1 lb shrimp, deveined, peeled with tails removed
- 1/4 cup soy sauce
- 1/4 cup hoisin
- 2 tbsp sriracha, or more to taste
Place shirataki noodles in a colander over the sink. Rinse noodles with cool running water. Let strain while preparing the rest of the dish.
Heat a wok over high heat. Add sesame and avocado oil to preheated wok. Once the oil starts to shimmer, add garlic and ginger and cook for 30 seconds, stirring constantly. Add in shrimp and hoisin, cooking for 1 more minute, continuing to flip and toss the mixture. Add in remaining ingredients and toss to combine.
Remove shrimp mixture from heat and stir in reserved shirataki noodles. Serve immediately.
Zoodles with Sesame Ginger Dressing
Prep time: 5 minutes
- 2 cups spiralized zucchini (zucchini noodles)
- 1/2 cup tahini (sesame seed paste)
- 1/4 cup nut butter
- 1/4 cup soy sauce or liquid aminos
- 1 tbsp sesame seed oil
- 1 tbsp rice wine vinegar
- 1 tbsp honey
- 2 tsp ginger, grated
- For garnish: gochugaru (korean chili pepper), sesame seeds and toasted nuts
In a medium-sized bowl, whisk together tahini, nut butter, soy sauce, sesame seed oil, rice wine vinegar, honey and ginger until smooth. Place zoodles into a serving bowl and drizzle with sesame ginger dressing. Top with gochugaru, sesame seeds and toasted nuts.