Celebrate National Noodle Month with a delicious bowl of phở, a Vietnamese soup made with rice noodles.

Okay, so maybe we did curb our enthusiasm for noodles during the low-carb craze. But these days we know better: Like anything eaten in moderation, pasta can be good for you! In fact, a typical 2-ounce serving of durum wheat pasta (1 cup cooked) contains 7 grams of protein and only 200 calories.

But wheat pastas are just for starters. There are oodles of other noodles available in the whole foods section of most supermarkets made from all kinds of grains, including rice, which is perfect for the gluten intolerant. To celebrate National Noodle Month this March, we’ve listed cool alternatives worth trying, including how they taste and how best to enjoy them:

buckwheat noodles (soba)
Silky smooth and gray-ish in color, these slim spaghetti-length Japanese noodles have a mild grain flavor. They’re delicious in hearty miso soups (add veggies and an egg or some tofu for a full meal) or cold in salads, such as ones tossed with slivered cuke, grated carrot, toasted sesame oil, grated ginger and soy. Our favorite types come from Japanese markets and are 100 percent buckwheat (versus blended with wheat flour).

corn noodles
These naturally yellow noodles come in a variety of shapes and have a pleasing popcorn flavor. Since they overcook quickly, watch the pot as they boil and only cook enough to enjoy right away, since they don’t hold up well in the fridge. Excellent in mac and cheese, they’re also tasty topped with marinara sauce. We like the DeBoles brand.

quinoa noodles
An Aztec wonderfood, quinoa abounds with protein, as do the noodles made from this tiny cream-colored grain. Somewhat fragile — meaning, don’t overcook — these noodles are best topped with a flavorful sauce, such as clam or a ragu. Ancient Harvest is our go-to brand.

rice noodles
If you’ve ever eaten Pad Thai, you’ve enjoyed rice noodles. They’re snowy white, smooth and have little flavor, thus making them the perfect sopper-upper for spicy Thai curries and flavor-rich stir-fries. They’re also fab in slurpy soups. We like the Thai Kitchen brand.

wholewheat noodles
Marvelously nutty, these earthy noodles add a robust touch to minestrone and pasta dishes. Available in almost every shape imaginable, they’re fabulous tossed with sautéed spinach, white beans, crumbled feta, toasted walnuts and olive oil. We’re big fans of the Bionaturae organic brand imported from Italy.

Do you plan to try a new noodle dish this month?

Photo credit: Kristen Johansen

Tags: noodles, pasta, recipes, weeknight dinner