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National Noodle Day

Noodles and Company are celebrating National Noodle Day today.  Each guest can receive one, small, complimentary bowl of Wisconsin Mac & Cheese with the purchase of any regular entrée.

Noodles & Company’s Bangkok Curry

Chock-full of vegetables, Noodles & Company’s Bangkok Curry is a guest favorite. Just two-and-a-half cups of the dish equates to a whopping four servings of vegetables. For a noodle-less version and twice the vegetables, swap rice noodles for organic tofu. This dish serves 6 – 8.


Images: Bangkok Curry | Noodles & Company Logo



  • 1 cup broccoli (cut into florets)
  • 1 cup carrots (julienne cut)
  • ½ cup scallions (cut on the bias)
  • ½ cup red peppers (julienne cut)
  • 1 cup fresh sliced mushrooms
  • 1 T fresh ginger (peeled & chopped)
  • 1 T Thai curry paste (red or green)
  • 1 T canola oil
  • 1 can “Lite” coconut milk (from your favorite Asian market)
  • 1 T sweet soy sauce (from your favorite Asian market)
  • ½ cup sweet Chile sauce (from your favorite Asian market)
  • 1 t black sesame seeds (from your favorite Asian market)
  • 1 lb rice noodles (from your favorite Asian market)



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