Presenting the Winners from Our Oodles of Noodles Contest

From the Recipe Creator: This fusion noodle stir-fry gets its sweet and spicy flavor from juicy mangoes and jalapeño pepper. You could swap out the mango for ripe peaches or pineapple. Or if you like extra heat, include the jalapeño pepper seeds. —Pamela Gelsomini, Wrentham, Massachusetts

From the Recipe Creator: My daughter-in-law’s sister brought a salad to a family function, and I immediately fell in love with it. When I got home, I created my own version of what is now the cranberry orzo spinach salad. With its citrusy vinaigrette, briny capers, salty feta and sweet-tart dried cranberries, it’s the perfect combination of flavors. —Jennifer Nystrom, Pooler, Georgia

From the Recipe Creator: My inspiration for this pimento cheese pasta frittata was a combination of macaroni and cheese and pimiento dip. It’s a great way to use up leftover pasta and can be served for any meal. —Margee Berry, White Salmon, Washington

From the Recipe Creator: Strawberry season is bountiful in Ohio, and new dishes are always welcome. I brought this strawberry feta fusilli salad to a summer potluck where it was the first side dish to disappear. People couldn’t wait for me to share the recipe! —Kristyne McDougle Walter, Lorain, Ohio

From the Recipe Creator: My bacon and egg bites contain an unusual ingredient: ramen noodles! These flavor-filled bites are perfect for breakfast, brunch, a snack or any time of the day! They are so simple to prepare, and everybody who tastes them loves how soft and spongy they are. —Ronna Farley, Rockville, Maryland

From the Recipe Creator: This kicked-up pasta dish is a family favorite and my most-requested recipe. It's easy to adapt too. Substitute shrimp for the chicken, add your favorite veggies and adjust the spice level to your family's taste—you can't go wrong! —Dolly Kragel, Sloan, Iowa

From the Recipe Creator: This pasta primavera is loaded with pretty green peas and asparagus tossed in a light lemon cream sauce. It’s a dish you’ll find yourself craving even when it’s not spring! You can also cut the asparagus into bite-sized pieces. If you do, double the sauté time. —Grace Vallo, Salem, New Hampshire

From the Recipe Creator: The fresh, bright flavors in this cool, crunchy Thai-style salad really take the edge off of sweltering days here in southern California. Non-vegans can add poached shrimp or shredded chicken for a heartier salad. —Laura Wilhelm, West Hollywood, California

From the Recipe Creator: I love lasagna and usually make it the traditional way, but I couldn’t get the idea of a lemon ricotta filling out of my head. These bright roll-ups because they are easy to assemble and serve. —Debbie Glasscock, Conway, Arkansas

From the Recipe Creator: This spicy noodle dish is a beloved favorite in Southeast Asia, especially Singapore, where it is called laska. It is perfect for busy dinners because it has protein, starch and vegetables cooked together in one pot. You can serve it with lime juice or chili garlic paste. —Loanne Chiu, Fort Worth, Texas

From the Recipe Creator: This crunchy soy-ginger ramen slaw is a refreshing side dish that complements a lot of main dishes, especially grilled meats and sandwiches. You can also add cooked chicken, shrimp or pork and turn it into a main dish! —Thomas Moore, Dedham, Massachusetts

From the Recipe Creator: A friend and her family went through a really difficult time, and I felt so awful for them. Bringing over this casserole was the one thing I could think of to help them out in a tiny way and let them know I was thinking of them. —Lin Krankel, Oxford, Michigan