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.



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.

Wisconsin Mac and Cheese

Noodles and Company Copycat Recipe

Serves 8

2 lbs macaroni noodles
4 tablespoons butter
4 tablespoons flour
4 cups half and half cream or 4 cups whole milk
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon fresh ground pepper
4 cups Monterey jack cheese, shredded
2 cups Colby Monterey jack cheese, fine shred
1/4 cup fresh parsley, chopped (garnish)

Cook the macaroni according to the directions to al dente; do not overcook

Heat a sauce pan over medium heat.  Add the butter to the pan and melt.  Then add the flour. Start to whisk and make a roux.Whisk until the butter mixture starts to boil and bubble. Cook for another minute until it starts to lightly brown. Slowly whisk in the cream. Continue to whisk and cook until it starts to thicken up. Add the salt, pepper, paprika and Monterey Jack cheese. Whisk until the cheese is melted. The sauce will still be a little runny.

Pour about 1/2 cup of the cheese sauce into the bottom of a bowl.  Then add about 1 cup of cooked noodles over the sauce.Top this with about 1/2 cup of the shredded Colby jack. Top with fresh parsley for color. Before you eat; mix it all together in your bowl into delicious perfection.

With Chicken

With  Meatballs

Buttered Noodles

Noodles and Company Copycat Recipe

Serves 4
1 (16 oz) package uncooked egg noodles
1/4 cup grated parmesan cheese
2 tablespoons butter, melted
2 teaspoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper

Cook noodles according to package directions; drain. Transfer to a serving bowl. Immediately add the remaining ingredients and toss to coat

Med Salad

romaine, mixed greens, tomato, cucumbers, red onion, olives, 
cavatappi pasta, spicy yogurt dressing.

1 cup cavatappi pasta
Romaine lettuce
1 cucumber
1 tomato
1 red onion
A handful of black olives

1-2 teaspoons sriracha hot sauce (depends on how spicy you want it)
1/4 cup olive oil
1/4 cup Greek yogurt
2 tablespoons lemon juice
1 tablespoon lemon zest
1 garlic clove, minced
1 tablespoon feta cheese, crumbled
salt & pepper to taste

Pasta: Boil water and cook your cavatappi pasta according to package directions. Mine took around 8 minutes.

Vegetable Prep:  Wash and the tomato, cucumber, and onion.  Quarter the tomato so you have 4 quarters. Then cut each quarter in half so you have 8 tomato wedges.  If you don't like the skin on the cucumber use a potato peeler to remove it. Then slice the cucumber to your desired thickness. Peel the red onion then slice until you have the desired amount for your Mediterranean salad. On each of your slices be sure to break the layers apart.  Open a can of olives and drain.  Hit your garlic cloves with a pan to easily remove the skin. Then mince the garlic clove or use a garlic press. Use a grater to zest your lemon.

Salad Dressing: Add the Greek yogurt, olive oil, sriracha hot sauce, lemon zest, lemon juice, minced garlic, feta cheese, and just a little salt and pepper to a food processor and blend until smooth. If you have an opening at the top of your food processor add the oil slowly while you blend.

To Serve: Assemble the lettuce, cucumber slices, onion slices, tomato wedges, and olives on a plate, and top with crumbled feta cheese. Drizzle on your homemade spicy Greek style Noodles and Company med salad dressing on top.

Optional: Grilled chicken, parmesan crusted chicken breast, or shrimp would make this Greek salad more filling.