Instead of sticking to the basic (and frankly, boring) jarred pasta sauce topping, you can transform your leftover noodles into a tasty stir-fry. When you leave your pasta in the fridge and nuke it in the microwave, it tends to get soft and mushy. If you want to preserve your pasta's texture and add a new dimension of flavor, toss it into a hot, oiled wok with some aromatics like garlic and ginger, veggies, and a protein.
The go-to pasta for a lot of stir-fries is spaghetti, and it's easy to see why; it's agreeable in terms of shape and in flavor, and it kind of resembles the chow mein noodles you'd find in your Asian takeout meal. But, that doesn't mean the only shape you have room to experiment with is boring spaghetti.
Other types of pasta shapes are also well-suited to grabbing onto all that sauce. For one, bucatini has a hole running down through the center, which increases its surface area and ability to hold onto a homemade teriyaki sauce.
If you use these shorter pasta shapes, just be wary that they may not be as conducive to eating with chopsticks as a longer, thinner noodle. Proteins and vegetables are all fair game when it comes to concocting your stir-fry.
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