Does your pantry suffer from random pasta syndrome? You know, when 3 or 4 boxes each holding barely 1 serving of pasta begin to clutter the shelves? Don’t stress it—there are great ways to use up those odds and ends. Boil it up (cook different shapes separately, as they may have different cooking times) and have fun.

1. Add to a frittata (add the boiled pasta to the egg mixture when it just starts setting up in the pan, top with cheese, and run under the broiler).
2. Mix with canned beans, olive oil, and herbs for a healthy lunch.
3. Toss with a single serving of chili or lentils.
4. Make a kitchen-sink pasta casserole (cook all of your pastas and then layer in a casserole dish with sauce, cheese, and vegetables or chunks of sausage, and top with more cheese before baking until bubbly).
5. Sweeten with cinnamon sugar and butter to satisfy a dessert craving.

One thing I love about the Rock is meeting all the characters that come through our doors. You can only imagine the look of shock I get from Japanese diners when they see homemade udon soup on the menu! This is a fun twist on the classic chicken noodle soup—it’s different enough to be interesting, but still hits all the good spots. I love the thick and chewy noodles and the salty-savory soy-sesame combo. Plus it’s a great use for leftover chicken!

Ingredients
1 package (14 ounces) udon noodles (substitute spaghetti or bucatini in a pinch)
1 tablespoon toasted sesame oil
4 garlic cloves, finely minced or pressed through a garlic press
6 cups chicken broth, homemade or store-bought
About 2 cups shredded cooked chicken
About 1 cup sliced fresh shiitake mushrooms, stems removed
1⁄4 cup soy sauce
1⁄4 teaspoon white or freshly ground black pepper
3 scallions, white and green parts, trimmed and sliced thinly on the diagonal
1 cup bean sprouts

Cook the noodles. Bring a large pot of salted water to a boil. Add the udon noodles and boil according to the package instructions. Drain well and divide among 4 soup bowls.

Make the broth and serve. While the pasta cooks, place a medium saucepan over medium-high heat. Add the oil and garlic and cook until fragrant, about 30 seconds. Pour in the chicken broth and add the chicken, mushrooms, soy sauce, and pepper, and bring to a boil. Lower the heat to medium and simmer the soup until the chicken is heated through, about 5 minutes. Pour the soup over the noodles and sprinkle with the scallions and the bean sprouts. Serve hot.