A Beginner’s Guide to Asian Noodles

The world of Asian noodles is vast and if you’ve ever stood in the noodle aisle of an Asian supermarket, you’ve probably felt a bit overwhelmed trying to decide which noodles to buy. From chewy wheat noodles to silky rice noodles and translucent glass noodles, each has its own texture, flavor, and ideal use. This guide will help you understand the most popular types of Asian noodles, how they’re used and in which cuisines, and what specific dishes they star in.

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I hope you’re hungry because you’re about to discover the delicious world of Asian noodles and all the incredible dishes you can create with them.

Wheat-Based Noodles

Wheat-based noodles are a staple in many Asian cuisines, offering a variety of textures and flavors. From thick and chewy to thin and delicate, these noodles work well in soups, stir-fries, and even chilled dishes.

Ramen

Ramen noodles are made from wheat flour, water, and kansui, an alkalizing agent that gives them their signature springy texture and yellowish color. They cook quickly, making them perfect for both soups and stir-fries. These noodles are a Japanese staple, most famously served in steaming bowls of tonkotsu, miso, or shoyu ramen. For a fusion twist, try Korean Ramen made with gochujang.

Customized with an array of toppings—thinly sliced sliced chasu pork, soft-boiled eggs, nori, scallions, and much more—ramen bowls are a meal in themselves. Ramen noodles also appear in yakisoba, a stir-fried dish with vegetables and a savory-sweet sauce. For a quick and satisfying meal, try the Spicy Garlic Beef Noodles.

Chinese egg noodles

Chinese egg noodles are soft and slightly chewy, made from wheat flour and eggs. Lo mein and chow mein are both made with Chinese egg noodles. The difference is in how they are prepared. Lo mein is boiled noodles that are tossed with sauce and other ingredients, while chow mein is Chinese egg noodles that have been boiled and are then stir fried with seasonings and other ingredients.

Udon noodles

Udon noodles are thick and chewy, made simply with wheat flour, water, and salt. Their neutral flavor makes them a versatile base for a variety of dishes. In Japanese cuisine, udon is often served in hot soups like Creamy Udon Soup with Mushrooms, tofu and dashi-based broth. Cold udon noodles are also popular in summer, served with dipping sauces like tsuyu.

For something more indulgent, stir-fried udon dishes like Shrimp Yaki Udon, feature savory sauces, tender meat, and vegetables. Udon Noodles with Thai Green Curry is a great fusion of Japanese noodles with a fragrant, spicy Thai green curry sauce. 

Somen noodles

Somen noodles are thin, delicate, and made from wheat flour. They cook in just a couple of minutes and are best known for their smooth texture. Somen is a summer favorite in Japan, typically served cold with a soy-based dipping sauce. Their lightness also makes them perfect for salads or simple soups. For a creative twist, toss them with sesame dressing and fresh veggies for a refreshing noodle salad.

Chinese Wheat Noodles

Chinese wheat noodles, such as hand-pulled or knife-cut varieties, are iconic in dishes like beef noodle soup and zhajiangmian (noodles with soybean paste). They can range from thin and springy to thick and hearty. Their adaptability makes them a favorite for soups and stir-fries across Chinese cuisine. Try pairing them with a savory soy-based sauce or a hearty broth.

Rice-Based Noodles

Rice-based noodles are soft, smooth, and often gluten-free, making them a great choice for light and refreshing dishes. They’re common in Southeast Asian cuisines and work beautifully in soups, stir-fries, and salads.

Rice Vermicelli

These thin, thread-like noodles are made from rice flour and water. They cook quickly after a brief soak in hot water and have a silky, slightly elastic texture. Rice vermicelli is widely used across Southeast Asia in dishes like Vietnamese Pho and Vietnamese Bun.

Rice vermicelli is also the star of Singapore Rice Noodles, a curry-spiced stir-fry with shrimp, roast pork, and vegetables. These noodles are perfect for cold noodle salads, too, especially when paired with tangy lime and fish sauce-based dressings.

Flat Rice Noodles

Flat rice noodles, often called ho fun or kway teow, are wide and smooth with a slightly chewy texture. They’re made from rice flour and water and hold up well to stir-frying and hearty broths. These noodles are central to iconic dishes like Pad See Ew, Char Kway Teow, and Beef Chow Fun. Their wide surface area soaks up sauces beautifully, making them ideal for savory stir-fries.

Rice Stick Noodles

Rice stick noodles, also called banh pho, are medium-width rice noodles best known for their role in Vietnamese pho. They’re also used in Pad Thai, where their slightly chewy texture pairs perfectly with tangy tamarind sauce, peanuts, and lime. These noodles are often boiled and then added to broths or stir-fries.

Other Notable Noodles

These noodles are just as traditional as wheat and rice-based varieties, each with a rich history and unique characteristics. They bring distinctive textures and flavors to the table, making them staples in many Asian dishes while offering endless possibilities for creative cooking.

Glass Noodles

Glass noodles, also known as cellophane or bean thread noodles, are made from mung bean or sweet potato starch. When cooked, they turn translucent and have a slightly chewy texture. These noodles are a popular choice in Korean Japchae, where they’re stir-fried with vegetables, soy sauce, and sesame oil.

They’re also used in Thai Noodle Soup and noodle salads like Yum Woon Sen, where their unique texture absorbs broths and dressings beautifully. Their versatility makes them a pantry staple for any noodle lover.

Soba noodles

Soba noodles are made from buckwheat flour, giving them a nutty flavor and firm texture. They’re high in protein and usually gluten-free.

In Japanese cuisine, soba is served both hot and cold. Zaru soba, a chilled noodle dish with dipping sauce, is a refreshing summer meal, while hot soba soup is perfect for colder months. Soba is also excellent in stir-fries, like Teriyaki Soba Noodles, or paired with bold sauces like peanut or sesame.

Shirataki

Shirataki noodles, made from konjac yam, are translucent, gelatinous, and extremely low in calories. Popular in Japanese cuisine, these noodles are often used in sukiyaki or hot pots, where they absorb the rich flavors of the broth. Shirataki is also a popular choice for low-carb dishes, as it pairs well with light soy-based sauces or miso.

Hokkien Noodles

Hokkien noodles are thick, yellow, and egg-based, offering a slightly chewy texture. These noodles are common in Malaysian and Singaporean dishes like Hokkien mee, where they’re stir-fried with shrimp, pork, and a savory sauce. They’re also great in soups or with thick, flavorful gravies.

Understanding the differences between these types of noodles will help you create dishes that taste as good as they look.