About Noodles & Company
Noodles & Company is a fast casual restaurant chain where its globally inspired dishes come together to create Your World Kitchen. It is a restaurant where Japanese Pan Noodles rest comfortably next to Penne Rosa and Wisconsin Mac & Cheese, but where world flavors don’t end at just noodles. Inspired by some of the world’s most celebrated flavor combinations, Noodles & Company’s menu offers appetizers, soups, salads and sandwiches, too. Everything is made fresh to order, just as you like it, using quality ingredients. Dishes are delivered to the table allowing guests time to sit and relax or grab a quick bite. With more than 380 locations nationwide, from California to Connecticut, guests can find a location nearest them and take a tour of the global menu by visitingwww.noodles.com.



Noodles and Company removes artificial ingredients from core menu

Noodles and Company, The Broomfield, Colorado based fast casual chain,  has pledged that artificial colors, flavors, preservatives and sweeteners have been removed from its core menu, including noodles, sauces, soups, condiments, breads and dressings. The platform is supported by a marketing campaign centered around the phrase

“Made. Different — Real Food, Real Cooking, Real Flavors.”

Additionally, the company said that by 2017, all meat and poultry served will come from animals that have never been given antibiotics or hormones.

That’s already true of Noodles & Company’s pork. This month, bacon will also be antibiotic free, with steak and meatballs to make that claim by mid to late 2016. Last will be antibiotic free chicken, already in test in Colorado units, which will roll out by early 2017, said Mark Mears, Noodles & Company executive vice president and chief marketing officer.

By November, all restaurants will use a hormone free Cheddar Jack cheese, and Noodles & Company will test a hormone free cheese sauce for its macaroni and cheese in Colorado in the fourth quarter.

Noodles & Company already uses cage free eggs systemwide, and the menu includes organic tofu, milk and tea.

The company is working with suppliers to remove artificial ingredients from the dessert menu, including the house made Rice Crispy treats. The chain has long been known for freshness, with about 14 vegetables prepped in house and made to order pastas.

Noodles & Company Customizable Kids Meals

Noodles & Company launched a new kids meal that gives a build your own option to customers ages 10 and under.

Priced at around $5, the new kids’ meal option allows young diners to choose from four entrĂ©es, along with a drink and sides such as broccoli, carrots, fruit, applesauce and a Kids Crispy, a housemade version of a Rice Krispies treat.

Entree choices include:
  • Spaghetti and Meatballs
  • Wisconsin Macaroni and Cheese
  • Buttered Noodles 
  • Grilled Chicken Breast with marinara dipping sauce.

The new kids’ meals are available across the chain’s 470-unit system.  In addition to the meal options, Noodles & Company is also offering kids a new interactive placemat with brain teasers, puzzles and games based on principles of STEAM, a science, technology, engineering, art and math emphasis used in a growing number of schools.

Pad Thai

Noodles and Company Copycat Recipe

Serves 4

1/2 cup boiling water
1/4 cup brown sugar
6 tablespoons lime juice (bottled), use fresh if you have it
1/4 cup rice vinegar
1/4 cup Thai fish sauce
2 teaspoons Sriracha

Pad Thai:
12 ounces fettuccine or linguine, uncooked
2 tablespoons canola oil
1/2 yellow onion, sliced
3 cloves fresh garlic, pressed or minced
3 eggs, lightly beaten
3 cups vegetables (1/2 cup sliced cabbage, 1/2 cup sliced mushrooms, 1 cup sliced carrots, 1 cup chopped broccoli)
Garnish: cilantro, sliced green onions, lime wedges

Pour boiling water over brown sugar. Stir until dissolved. Stir together remaining sauce ingredients.

Cook noodles as directed on package. In a wok or large nonstick skillet over medium high heat, add one tablespoon oil then add onions. Cook for 1 minute. Stir in garlic. Cook 30 seconds. Add eggs and stir frequently until cooked thoroughly. Remove all from pan.

Add remaining one tablespoon oil to pan and stir fry vegetables until crisp, yet tender. Add half of sauce mixture and reduce slightly about 1 to 3 minutes, adding more sauce if needed based on desired moisture in the dish. Stir in noodles, cooked egg mixture and serve immediately in bowls. Garnish as desired.

Buff Bowls

Noodles & Company, known for its noodle focused menu, will debut pasta free versions of four of its most popular pasta bowls on April 1, 2015

The limited time dishes, called “Buff Bowls,” replace the noodles with a double portion of vegetables topped with protein and served on a bed of spinach. Each dish has fewer than 400 calories. The lineup is designed to appeal to guests who are avoiding carbohydrates.

The pasta free bowls include:

  • Buff Japanese Pan with Marinated Steak, which includes steak, broccoli, carrots, shiitake mushrooms, Asian sprouts, black sesame seeds and cilantro in a sweet soy sauce
  • Buff Pesto with Naturally Raised Pork, including pork raised without antibiotics tossed with basil pesto, garlic, mushrooms and tomatoes
  • Buff Bangkok Curry with Organic Tofu, which has broccoli, carrots, red bell pepper, onion, mushrooms and spinach with black sesame seeds and Asian seasonings in a sweet coconut curry sauce
  • Buff Fresca with Grilled Chicken Breast tossed with tomato, garlic and red onion with olive oil and topped with feta

Customers can substitute any protein or double their protein portion for an extra $2.

Asparagus and Lemon Linguine

Noodles and Company Copycat Recipe

Serves 4

1 lb of linguini pasta
3 tablespoons extra virgin olive oil
2 cloves fresh garlic, minced
1/3 cup chicken stock
1 tablespoon balsamic vinegar
1 bunch (about 1 1 1/2 pounds) asparagus
1/2 red onion, sliced
1 cup snap peas
1 cup button mushrooms, sliced
kosher salt, to taste
crushed red chilies, to taste
3 chicken breasts, cooked and sliced
2 tablespoons basil,  chiffonade cut
4 tablespoons crumbles feta cheese
3 tablespoon fresh lemon juice

Cook the pasta to al dente. Drain and toss with 1 tablespoon of the olive oil, set aside.

Snap off the ends of the asparagus stocks and throw away the ends. In a pot of boiling water,  blanch the asparagus for 1 minute, remove the stocks and shock them in ice water to stop cooking. Drain, cut each stock in half, and set aside.

Take a large saute pan and heat it over medium heat. Once the pan is hot add the rest of the olive oil. Toss in the garlic, red onions, and mushrooms and cook until slightly caramelized and brown. Add a pinch of the red chilies and the chicken. Add the noodles and stir. Then deglaze the pan with the stock. When this begins to sizzle, add the balsamic vinegar, snap peas, asparagus, and basil. Toss and stir.

Remove from the heat and stir in the lemon juice. Place on a platter and top with the crumbled cheese.  Serve with lemon wedges on the side, I liked it with a fresh bust of lemon on top as well as the lemon flavor in the dish.