India, Oct. 6 -- From udon and ramen to spaghetti and even instant noodles, there's something for every craving. While most types of noodles rely on refined or wheat flour, chefs are giving this pantry staple a healthy glow-up so they aren't just high-calorie guilty pleasures.

On National Noodle Day, we twirl through bowls that are lighter, greener, and guilt-free, from miso and soba to zucchini and cucumbers.

At Mumbai's Bang Bang Noodle, founder and chef Rahul Punjabi elevates tradition with his Char Kway Teow. "They're steamed, so that makes them a healthy alternative. The inclusion of tapioca starch in the noodles also adds another layer of micronutrients," says Punjabi. The chef also uses high-protein organic flour that is good for...