Noodle

Although this dish is delicious if served immediately, the chicken and noodles absorb even more flavors if the mixture has time to stand for a while.

The exotic flavor of this dish was really surprising to me, considering it uses only a few very basic ingredients. Just note that the rice noodles do stick together slightly (rice noodles are very starchy so they can be a bit sticky). Adding a touch of olive oil keeps them manageable. Sticky or not, I love them, especially used here in this delicious Asian-inspired dish, reminiscent of those super popular boxed noodles. It’s sophisticated enough for guests, yet your kids will love it, too! Note that though these noodles might seem scary to the novice, they’re incredibly easy to work with. Try to keep them as intact as possible when pulling them apart. Pull them the long way, so the noodles stay longer, instead of being broken in half. If you don’t have a kitchen scale, just estimate and use about 1/4 of a 16-ounce package.

Gina: Few dishes are as soothing or as comforting as this creamy stew of poached chicken and tender egg noodles. As kids, when any of us were feeling low, we could always count on my mom (these days she’s known as Grandma Jean) to have a pot of this soup on the stove. It seemed to me that anytime I had a bowl of it I was instantly cured. I’m not sure if it was the combination of ingredients, or the love my mother put in every pot, but I know that now, when I make it for my family, they feel the same way. Grandma Jean would simmer a whole chicken for hours (Grandma Jean took her time with everything). We, however, who always seem to be pressed for time, have thankfully found a way to create similar flavors with a shortcut (don’t tell Grandma!). We poach sliced chicken breasts to juicy perfection in the stock, and then add green peas and lemon juice for a final layer of fresh flavors and color. This one comes with our Neely guarantee: One bowl of this stew and you are on your way to recovery. Thanks, Mom!

The Japanese spin buckwheat flour into culinary gold with their rich, flavorful soba noodles. Buckwheat flour has many health benefits, including being much richer in antioxidants than wheat pasta. If you have a choice, buy inaka or “country” soba, because it’s made entirely from whole, unrefined buckwheat—which means more fiber. Traditionally, soba is served hot in a broth or cold with a sweetened soy dipping sauce called tsuyu. This simplified version is flavored with sesame, an American favorite.

Bolognese is a type of ragù—a thick, hearty meat sauce for pasta. As in most traditional types of ragù, this version starts with mirepoix, a combination of finely diced carrot, onion, and celery, to give the sauce flavor and texture. But instead of having beef as the star ingredient, this lightened-up version features ground turkey and is ladled on top of whole-grain egg noodles.

This takes a recipe that already has a reputation for promoting good health (think “Grandma’s penicillin” and “nature’s antibiotic”) and makes it even healthier. It will cure what ails you, but you don’t have to be sick to enjoy it.

Here’s another MYOTO (make your own take-out). Thai this one, you’ll surely like it.

Guilt-free pasta? Everything is a pasta-bility when you add fresh fish and lots of veggies.

Make your own take-out. When you MYOTO, you control the salt, fat, and quality of ingredients. This dish is not only healthful, but you also don’t have to make any decisions like whether you want chicken or pork. This recipe has got everything in it but the kitchen sink.

Just like Grandma might have made for you, if she were Hungarian.

Serve with a green salad.

This stoup is a one-pot Swedish meatballs and egg noodle supper, but soupier!

I love noodle bowls! What’s not to like? This one makes plain chicken noodle soup seem, well, really plain. The next time you want either take-out Asian food or just a bowl of chicken noodle soup, make this instead. It rules!

In this dish, the hot pasta is served atop a mound of lemon-flavored ricotta cheese. The heat from the pasta will warm the cheese and send the lemony scent straight to your nose.