Anyone can customize any Noodles & Company bowl to fit their dietary and taste bud needs. There are 14 different vegetables and seven different proteins to add and swap to your bowl. Noodles & Company, founded in 1995 and based in Broomfield, Colorado, offers international noodles and pasta dishes at over 300 restaurants in 26 states, California to Connecticut. Meals from Japanese Pan Noodles to Penne Rosa to Wisconsin Mac & Cheese are all cooked to order and delivered to your table in under five minutes.

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Colossal Chicken Soup



COLOSSAL CHICKEN SOUP
Noodles and Company Recipe

Serves 8-10

Stock:
1 whole chicken (3-5 lbs.), cut into 6 pieces
3 quarts water
1 onion, diced
4 cloves garlic, minced
2 teaspoon Italian seasoning
1 teaspoon lemon pepper seasoning
4 bay leaves
salt and pepper to taste

Soup:
2 cups carrots, sliced
2 cups celery, sliced
2 1/2 cups egg noodle, uncooked
3 tablespoons fresh parsley, chopped
2 teaspoons fresh thyme, chopped

Add all stock ingredients into a pot and simmer until chicken is tender, about 45 minutes. Remove chicken and set aside until cool enough to pull apart into bite-sized pieces, discard any bones and skin. Pull out and discard the onions and bay leaves. Bring stock to a boil and add carrots, cook about 3 minutes. Add celery, cook 10 minutes. Lower the temp to a simmer and add egg noodles, cook until softened, about 5 minutes. Add cooked chicken pieces back into pot along with parsley and thyme. Adjust salt and pepper seasoning to taste

Whole Grain Tuscan Linguine



TUSCAN LINGUINE
Noodles & Company

Serves 4-6

1 lb whole grain linguine cooked al dente
3 Roma tomatoes sliced into 1/2 moons
1 red onion cut into julienne strips
2 cloves garlic, chopped
1 bunch fresh baby spinach leaves
2 tablespoons olive oil (includes enough to coat the cooked noodles & chicken)
1 tablespoon white wine
salt to taste
1 tablespoon each fresh chopped basil, oregano, rosemary leaves and Italian parsley
cracked black pepper
1/2  tablespoon fresh lemon juice
shaved Asiago cheese
4 chicken breasts, marinated & grilled

Cook the pasta to al dente chill in ice cold water.  Drain then toss with 1 tablespoon olive oil and set aside.
Chop the garlic, cut the tomatoes, slice the onions, de-stem the herbs, chop and set aside. Marinate chicken breast with lemon juice, salt, pepper, rosemary leaves & garlic, place in fridge for 30 minutes. Grill just before you prepare the pasta. Let rest, slice and toss into pasta.

Put the olive oil in a large saute pan. Heat pan to hot, but not smoking. Add garlic and onions. You should hear a sizzle. Stir and deglaze with white wine or white balsamic vinegar. Add pasta and chicken, toss to coat with aromatics. Add tomatoes, toss then add fresh spinach. Add herbs, lemon juice and salt & pepper to taste. Place on platter and garnish with shaved Asiago cheese.

Coconut Curried Vegetables with Shrimp



COCONUT CURRIED VEGETABLES with SHRIMP
Noodles and Company Copycat Recipe

Serves 6

1 cup broccoli, cut into florets
1 cup carrots, julienne cut
1/2 cup scallions, cut on the bias
1/2 cup red peppers, julienne cut
1 cup fresh sliced mushrooms
1 tablespoon fresh ginger, peeled & chopped
1 tablespoon Thai curry paste, red or green
1 tablespoon canola oil
1 can “Lite” coconut milk
1 tablespoon sweet soy sauce
1/2 cup sweet Chile sauce
1 teaspoon black sesame seeds
24 shrimp, 16-20 peeled & de-veined
1 lb rice noodles

Soak noodles in lukewarm water for 30 minutes. Drain and cool in ice water. Drain, let rest & toss with oil.
Blanch broccoli & carrots in boiling water for 1 minute. Drain, cool down in ice water, drain and set aside. Place large saute pan over high heat. Add canola oil and sauteed mushrooms until lightly golden. Add shrimp, coconut milk and Thai curry paste. Add carrots, broccoli, peppers, scallions, ginger, sweet Chile sauce, sweet soy, and noodles to pan in that order. Toss once or twice to coat all ingredients well with sauce.
Place on platter and sprinkle with black sesame seeds

Rice Noodle Stir Fry



RICE NOODLE STIR FRY
Noodles and Company Copycat Recipe

Serves 6-8

1 (14-oz.) can coconut milk
1 tablespoon Thai curry paste (yellow or red)
1 tablespoon sweet chili sauce
1 tablespoon fresh ginger, peeled & chopped
1 tablespoon fresh garlic, peeled & chopped
1 tablespoon soy sauce
1 lb Rice noodles (cooked)
1/2 cup of peanut butter (smooth)
1/4 cup scallions
1/2 cup Napa cabbage
1/2 cup red cabbage
1/2 cup veggie broth
1/2 cup carrots julienne cut
1/2 cup broccoli florets
1/2 cup red peppers
1/2 cup fresh shitake mushrooms
1 tablespoon canola / soybean oil
black sesame seeds
mung bean sprouts
lime wedges
6 ea cilantro leaves

Cut vegetables and set aside. Soak rice noodles in warm water for 30 minutes. Drain & set aside. In a pot of boiling water, blanch the carrots & broccoli for 20 seconds then shock in ice water. Drain & set aside. Place the oil in a large wok saute pan over high heat. Add shitake mushrooms, garlic and scallions. Add the rest of the vegetables and toss. Toss in the soaked rice noodles, the veggie broth and stir. Mix the sweet chili sauce, ginger, coconut milk, Thai curry paste and soy sauce into a mixing bowl. Toss the blended sauce into the stir fry. Bring to a simmer and add the peanut butter. Mix well. Pour onto your favorite platter over the cabbages. Garnish with cilantro, sprouts, crushed p-nuts, black sesame and lime wedges.

Note:  Also great with grilled chicken or shrimp.

Spaghetti & Meatballs



SPAGHETTI and MEATBALLS
Noodles and Company Copycat Recipe

Serves 4-6 (about 18-24 meatballs)

Marinara Sauce:
1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
1 /4 cup white wine
1 tablespoon sugar
2 teaspoons sea salt or to taste
2 teaspoons freshly ground black pepper or to taste
1 (32-oz.) can of crushed tomatoes
1 (32-oz.) can of tomato sauce
2 dried bay leaves
1 oz bunch fresh basil sliced
2 teaspoons crushed chilies
aged parmesan or Asiago cheese

Meatballs:
1 lb ground beef (80/20 or 20% fat)
1/2 lb bulk Italian sausage
1/3 cup fine dry bread crumbs
3 medium cloves garlic chopped
1 teaspoon salt
2 teaspoons Italian seasonings
1 medium onion, finely chopped
1 egg
1/3 cup grated Parmesan cheese
2 tablespoons half and half
1/2 teaspoon ground black pepper

Marinara Sauce: In a large pot, heat the oil over a medium heat. Add the onions and garlic and saute until the onions are translucent, about 5 minutes. Add the salt, pepper and sugar and stir. Add the wine to deglaze. Add the tomatoes and bay leaves, then simmer uncovered over low heat for 20-30 minutes. Remove and discard the bay leaf. Season the sauce to taste, adding the crushed chilies for a bit of heat.

Meatballs:  Line a large shallow baking pan with foil; oil lightly. Combine all ingredients and shape into meatballs, about 1 1/2 to 2 inches in diameter. Broil the meatballs about 8 inches from the heat source for about 10 minutes. Turn and broil for 10 minutes longer so that the exterior gets seared evenly. Put the meatballs in a large saucepan and cover with marinara sauce. Cover and simmer for 20 to 30 minutes and serve over cooked spaghetti or with your favorite pasta. Garnish with fresh shaved parmesan cheese and fresh sliced basil.