We’re All About Noodles

Elbows and penne and linguine, oh my! There are so many different types of noodles, that you’d probably be able to try a new type every day during National Noodle Month! Whether it’s a new shape, size, or ingredient used in the process, there’s no shortage of pasta variety these days.

Although noodles are traditionally made from wheat or rice, you can also find noodles made from corn, buckwheat, quinoa, and even legumes like lentils or chickpeas. 

Noodles made from whole grains such as whole wheat flour, buckwheat, brown rice, or quinoa provide benefits beyond filling you up at dinner. These noodles are a great source of fiber, promote gut health, improve energy levels, and even support our brain’s ability to think. The ingredients in legume-based noodles also help to reduce the risk of chronic diseases.

Sometimes prep for a noodle-based dish can feel overwhelming. You have your pot for the noodles, a pot for the sauce, and sometimes you combine these into a casserole dish leaving you with some hefty cleanup.

That’s why I love making one-pot recipes! Even if they take a few extra minutes to make, saving time on clean-up later is worthwhile, because let’s face it—doing the dishes is rarely anyone’s favorite chore.  Celebrate National Noodle Month by trying three of my favorite Grow Fit®-inspired one-pot meals. They’re easy, delicious, and work great as leftovers too.

Cheeseburger Mac (Serves 4 to 6)

Ingredients: 

1 lb. ground turkey or lean beef
½ onion, diced
½ tsp. burger or steak seasoning
1 lb. whole grain or brown rice elbow noodles
1 qt. chicken stock
2 cups low-fat milk
4 oz. light cream cheese
1 cup cheddar cheese, shredded
1 cup Colby jack cheese, shredded

Directions:

1. In a large stock pot, brown the meat and onion with seasoning. Once cooked through, remove from heat and set aside in a large bowl. (If using ground beef, drain the grease first.)
2. For young assistants: Add noodles, chicken stock, milk, and cream cheese to the stock pot. If noodles are not fully submerged, add additional broth or water.  
3. Bring to a boil over high heat, stirring frequently.
4. Reduce heat to a simmer until noodles are cooked.
5. For young assistants: Add the shredded cheeses, stirring until creamy and well combined.
6. Add the meat mixture back into the pot. Stir and serve warm!
   
   

French Onion Pasta (Serves 4 to 6)

Ingredients:

2 Tbsp. butter
2 Tbsp. olive oil
3 large onions, thinly sliced
3 cloves garlic, minced
1 tsp. sugar
1 tsp. thyme
8 oz. whole grain pasta (penne or fusilli)
3 cups beef or vegetable broth
1 cup water
1 cup Gruyere or mozzarella cheese, shredded
½ cup grated parmesan cheese
2 Tbsp. fresh parsley, chopped
Salt and pepper, to taste

Directions:

1. In a large stock pot, heat the butter and olive oil over medium heat.
2. Add onions and sugar to begin the caramelizing process. Season with salt and pepper, to taste. Cook for 20 to 25 minutes, stirring occasionally, until onions are golden brown.
3. Add the garlic and thyme. Cook an additional 1 to 2 minutes.
4. For young assistants: Stir in the uncooked pasta, broth, and water.
5. Bring to a boil, then reduce heat and cook, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
6. For young assistants: Add the cheeses. Stir until melted and creamy!
7. Sprinkle with chopped parsley before serving.
   
   

Teriyaki & Chicken Noodles (Serves 4 to 6)

Ingredients:

2 boneless, skinless chicken breasts, cubed
½ green cabbage, shredded
2 carrots, shredded
1 tsp. olive oil
⅔ cup soy sauce (light sodium)
½ cup brown sugar
½ tsp. ground mustard
1 tsp. ground ginger
½ tsp. garlic powder
16 oz. rice noodles or udon noodles
3 ½ cups water
1 Tbsp. sesame seeds

Directions:

1. Heat a large skillet over medium-high heat. Add olive oil and cubed chicken breast. Cook until chicken is browned on all sides.
2. For young assistants: Add shredded cabbage and carrots to the skillet.
3. Cook an additional 5 minutes until vegetables begin to soften.
4. For young assistants: Stir in the soy sauce, brown sugar, mustard, ginger, and garlic powder, mixing well.
5. Add the noodles and pour in 3 ½ cups of water.
6. Cook uncovered for 15 to 18 minutes, stirring occasionally. As the noodles soften, stir more frequently to avoid sticking.
7. Once noodles are tender, remove from heat.
8. For young assistants: Sprinkle sesame seeds on top before serving!