Oh God, I heart noodles. Noddles in marinara, noddles in Alfredo, in soy, in meat sauce in most anything (but sweet and sour) just tickles my taste buds. And I've never met a noodle I didn't like. Make 'em a bit soggy to al dente, it doesn't matter I LOVE noodles. Cup of noodles... ramen-level even (though oddles of noodles beats them out) to my prized Yakisoba, I've had all kinds. Blame my old college days for coming up with creative meals on a budget.
So when I find out there is a such thing as chocolate noodles...I honestly didn't know what to do with myself. There are many recipes out there too; just take a bit of dessert cheese, flour and assorted items, roll them up into noodles (or use a pasta maker), boil like noodles, then create a dessert sauce.
It's like making your very own spaghetti, but not. And if you add in food coloring to the mix you can pull off some great chocolate noodles that resemble real spaghetti! Though I'm partial to the chocolate yakisoba recipes out there – assuming they are out there. Yakisoba is known for being the Japanese variant of Chow Mein, or fried noodles. Does a chocolate yakisoba omit the fried part to not melt the noodles down too much? Then again people can deep fry Twinkies so I guess anything is possible.
If I were to try this, I'd definitely need one of those noodle roller things. I am not that coordinated in delicate things (and I am lazy). The rest of the steps (namely the boiling of the noodles and melted sauce) shouldn't be too hard.