Writing passionately in defense of the unjustly maligned noodle (""it is not the noodle but the sauce or stuffing that should be credited with those extra pounds""), Green offers this international conspiracy of recipes featuring every variety of noodle. . . and the sauces and stuffings that do the damage. Cream (light, heavy, sour) flows freely in some and cheeses transform others but yogurt, tomatoes, soups, and other less caloric ingredients also flavor the fare. As expected, Italy and the Orient contribute a significant proportion of dishes but sections on Jewish, Continental, and American favorites have some tempting ideas. We're up for vermicelli ginger beef or mostaccioli with mushrooms, even a summer salad with seafood and cucumber tossed in; but shells soaked in apricot liqueur or noodles floating in chili or stuffed with beef and moistened white bread seem destined for. . . well, noodleheads. As varied and more insistent than White's Noodles Galore (1976), with a little background music on national styles and individual sources.