We all love eating pasta but did you know that there are tons of different types of noodles that work best for very different situations? There’s the egg noodles that work great in stroganoff and ramen noodles for well, ramen, and zucchini noodles that are an awesome low carb option. But if this all sounds overwhelming to figure out which noodle to pick – don’t worry. We are going into detail about 20 different types of noodles, including photos and ways to use them!
Noodles Vs Pasta What is the Difference
In Western cuisines, “pasta” typically refers to Italian-style noodles. The National Pasta Association defines pasta as being a dough made from durum wheat, water, and sometimes eggs, and stamped into different shapes. Noodles on the other hand aren’t linked to one singular grain. From buckwheat noodles to rice noodles, yam noodles, and wheat flour noodles, there’s no shortage of choice. Noodles can be crafted from everything from root vegetables to tapioca flour, mung bean starch, seaweed, and rice flour. They can be stretched, pulled, rolled, cut, and twisted. They show up in soups, salads, steaming broths, stir-fries, side dishes, and as the main event. They can be silky soft, thick & chewy, and fresh or dried.
Types of Noodles
Egg Noodles
Origin and Description: Egg noodles are believed to have originated in China, where they have been a staple for centuries. They are now popular in many Asian and Western cuisines. They are made with wheat flour and eggs, giving them a rich and yellow color. They come in various thicknesses, and their texture can range from soft to chewy, depending on regional variations. The inclusion of eggs gives them a distinct flavor and color. What are Egg Noodles Used For: They can be used in a variety of dishes, such as soups, stir-fries, and casseroles. They are commonly found in Chinese, Japanese, and European cuisines. Egg noodles are often associated with comfort food, and variations of chicken noodle soup using egg noodles are popular in many parts of the world. Our favorite recipe for egg noodles is Thai coconut noodle soup (khao soi). Give it a try.
Glass Noodles (Mung Bean)
Origin and Description: Also known as cellophane noodles or mung bean noodles, they have origins in East and Southeast Asian cuisines, including Chinese, Korean, and Thai. These noodles are transparent when cooked, which is what gave them the name “glass noodles.” They are typically made from starches like mung bean starch, sweet potato starch, or potato starch. What are Glass Noodles Used For: Glass noodles are often used in stir-fries, Thai salads, soups, and spring rolls. Due to their neutral taste, they can absorb the flavors of the ingredients they are cooked with. Glass noodles are also gluten-free, making them suitable for individuals with gluten sensitivity.
Hiyamugi Noodles
Origin and Description: Hiyamugi noodles are a type of Japanese wheat noodle. They are thin, similar to somen noodles, but slightly wider. They have a smooth and silky texture. What are Hiyamugi Noodles Used For: Hiyamugi noodles are often used in cold dishes, such as salads or chilled noodle dishes. The word “hiyamugi” translates to “chilled wheat noodles,” reflecting their common usage in cold dishes.
Ho Fun Noodles
Origin and Description: Ho Fun noodles, also known as wide rice noodles, originated in China. They are flat, wide, and slippery noodles made from rice flour and water. These noodles are commonly used in Cantonese and Southeast Asian cuisines. What are Ho Fun Noodles Used For: These noodles are generally served hot and often used in stir-fries, soups, and a variety of noodle dishes. They are a popular choice in dishes like Beef Chow Fun, in which the wide noodles absorb the flavors of the accompanying ingredients. We like them best with soy sauce.
Hokkien Noodles
Origin and Description: Hokkien noodles have their roots in the Fujian province of China but are widely used in Southeast Asian cuisines, especially in Singapore and Malaysia. They are yellow wheat noodles made from wheat flour, water, salt, and egg. They are often sold fresh and are slightly thicker than other egg noodles. What are Hokkien Noodles Used For: These noodles are commonly used in soups, noodle dishes, and stir-fries.
Lo Mein
Origin and Description: Lo mein noodles are believed to have originated in China where they have a long tradition of use. Lo mein noodles are made from wheat flour and egg, giving them a yellow color and a slightly chewy texture. What are Lo Mein Noodles Used For: Their primary use is in the dish named after the noodle – Lo mein is a Chinese dish that consists of noodles tossed with a variety of vegetables, meat, and a savory sauce. The term “lo mein” is Cantonese and means “stirred noodles.”
Ramen Noodles
Origin and Description: Ramen noodles have Japanese origins, but have become popular worldwide. These are thin, Chinese-style wheat noodles often served in a meat or fish-based broth with various toppings. Traditional ramen noodles are made from wheat flour, water, salt, and an alkaline mineral water called kansui, which gives the noodles their characteristic texture and yellow color. What are Ramen Noodles Used For: They can be served in a variety of broths, such as miso, shoyu (soy sauce), or shio (salt), and topped with ingredients like sliced pork, seaweed, green onions, and a boiled egg. Instant ramen, the quick-cooking version of ramen noodles, was invented by Momofuku Ando in Japan in the late 1950s. This is made by flash frying and drying the ramen into the blocks we all know so well. It has since become a globally popular convenience food. Ramen has many regional varieties in Japan, each with its unique broth and toppings. Try it in a ramen noodle salad or perhaps in our quick and easy kimchi ramen recipe.
Reshteh
Origin and Description: Reshteh is a type of Persian noodle, commonly used in Iranian cuisine. It is a flat, thin wheat noodle, similar to fettuccine in appearance. What are Reshteh Noodles Used For: Reshteh is often used in dishes like “Ash Reshteh,” a popular Persian soup made with herbs, legumes, and sometimes meat. Give our ash resheteh recipe variation a try. It is often used in soups, and stews, or served as a side dish.
Rice Stick Noodles
Origin and Description: Rice stick noodles are commonly associated with East and Southeast Asian cuisines, including Chinese, Thai, Vietnamese, and others. These noodles are thin, flat, and translucent. What Rice Stick Noodles Used For: They are often used in Pad Thai, Pho, spring rolls, and stir-fries. They absorb flavors well and have a chewy texture when cooked. They hold their shape and texture well when cooked.
Shirataki Noodles
Origin and Description: Shirataki are Japanese noodles that are translucent, gelatinous, and have a slightly chewy texture. They are often used as a low-carb, low-calorie alternative to traditional noodles. They are made from the konjac yam (konnyaku), which is a type of tuber. The flour derived from the konjac yam is mixed with water to form the noodles. What are Shirataki Noodles Used For: They are used in a variety of dishes, including stir-fries, soups, and salads. They are routinely used in low-calorie cooking as they are virtually calorie-free and are often promoted as a weight loss aid.
Soba Noodles
Origin and Description: Soba noodles originated in Japan. They are thin, brown-gray noodles made from buckwheat flour or a combination of buckwheat and wheat flour. They have a nutty flavor and can be served cold or hot. What are Soba Noodles Used For: Soba noodles are commonly used in Japanese cuisine and are often served in soups or chilled with a dipping sauce. They are a staple in dishes like Zaru Soba and can also be used in stir-fries.
Somen Noodles
Origin and Description: Somen noodles are a type of thin, white, Japanese wheat noodle. They are believed to have originated in China and were introduced to Japan during the 7th Century CE. They are typically served cold and are known for their delicate and light texture. What are Somen Noodles Used For: They are often served cold with a dipping sauce called tsuyu. They are a popular dish during the hot summer months in Japan. Somen is also used in various hot dishes like soups. In Japan, the thinness of somen noodles is highly prized, and the skill of a chef is often judged by their ability to make the noodles as thin as possible.
Tokoroten Noodles
Origin and Description: Tokoroten is a type of Japanese noodle that has its roots in China. Tokoroten noodles are unique because they are made from tengusa, a type of seaweed. The noodles are gelatinous and have a slightly sweet taste and chewy texture. What are Tokoroten Noodles Used For: Tokoroten is often served cold and is commonly enjoyed with a soy-based dipping sauce. Tokoroten is considered a low-calorie food, making it a popular choice for those looking for a lite healthy option.
Udon Noodles
Origin and Description: Udon noodles are a type of thick wheat noodle that originated in China and came to Japan in the 7th Century CE. They are white, thick, chewy noodles made from wheat flour, water, and salt. They can vary in thickness, and the texture can range from soft to firm, depending on the region and the specific recipe. What are Udon Noodles Used For: Udon noodles are used in soups, stir-fries, and hot pots. They can be served with a variety of broths and toppings, making them a popular noodle in Japanese cuisine. Give our kimchi udon noodles a try.
Vegetable Noodles
Noodles don’t have to be made from high-carb grain sources. If you are trying to cut some calories, limit your carbs, or just amp up the fiber, vitamins, and micronutrients in your diet, give any of these simple veggie substitutes a try.
Zucchini Noodles
Zucchini noodles (Zoodles) started appearing in recipes a few years ago and for good reasons. They spiralize easily into noodles, have about 15% of the calories of grain-based noodles, and they take on the taste of whatever they are cooked with. All you need is an inexpensive spiralizer if you want to make spaghetti or angel hair zoodles, or just use a mandolin or knife to make fettuccine or lasagna zoodles. If you are ready to try it, just follow our simple How to make zucchini noodles guide and give zucchini pasta with avocado pesto or perhaps a healthy zucchini noodle lasagna a try. And we ought to repeat that zoodles have less than 15% of the calories as most grain-based noodles with a much better vitamin and micronutrient content. Below is a table comparing the nutritional content of 8 ounces of zucchini noodles to 8 ounces of egg noodles.
Carrot Noodles
Carrol noodles are really easy to make. Just use a carrot peeler, but don’t stop at removing the outer skin. Peel them as thickly as possible. If you want some tips check out our guide to cutting carrots. We like carrot noodles best in Asian recipes. Give Asian carrot noodles a try.
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Nutritionally, They have the same amount of fiber as egg noodles, but with 1/4th the calories. And, check out the vitamin A content in the table below comparing 8 ounces of carrot noodles to 8 ounces of egg noodles.
Sweet Potato Noodles
Sweet potatoes make great fettuccine noodles. Just use a mandolin to get them good and thin, though a knife will work in a pinch. Most spiralizers won’t be strong enough for hard potatoes, but possibly if you nuke or boil them just briefly first. We prefer, however, to briefly saute the mandolin-cut “noodles” with a splash of oil until they’re slightly tender. Give it a try in this well-tested sweet potato fettuccine. While sweet potatoes have a lot fewer calories than wheat-based noodles, their real superpower is in the vitamin A content. Check out the table below comparing 8 ounces of sweet potato noodles to 8 ounces of egg noodles.
Asparagus Noodles
Asparagus noodles are best made with a vegetable peeler. Use it to shave the asparagus into long strips, moving from the tip to the bottom. This can take a few tries to get right, but you’ll get there! We don’t like to boil asparagus noodles. Just cook the asparagus noodles very briefly in a pan. Heat oil in a large saute pan over medium/high heat, then add asparagus. Cook them, tossing frequently, until they are bright green and slightly tender Should only take 1 to 2 minutes. Check out our guide to Asparagus noodles for exact instructions and tips. For only 15% of the calories of conventional noodles, you get more nutrition in just about every way. The table below compares 8 ounces of asparagus noodles to 8 ounces of egg noodles.
Butternut Squash Noodles
This is another great option for your spiralizer. Peel the squash, cut it in half, and get spiralizing. We have all the instructions and our recommendation for a great spiralizer in this Butternut squash pasta guide. Butternut squash is a nutritional wonder child. Look at that over-the-top vitamin A content along with 7g (about 25% of the RDA) of fiber. The table below compares the nutritional content of 8 ounces of butternut squash noodles and 8 ounces of egg noodles.
Spaghetti Squash
Spaghetti squash pretty much comes out of its skin as a faux noodle with the size and consistency of angel hair pasta. It makes an easy and very healthy pasta/noodle substitute. Give any of our 8 favorite spaghetti squash recipes a try. Nutritionally, spaghetti squash doesn’t pack the same heavy dose of fiber, vitamins, and minerals as the other veggie noodles, but hey at only 20% of the calories you get out of ordinary noodles, you can’t go wrong. Below is a chart comparing the nutritional content of 8 ounces of spaghetti squash to 8 ounces of egg noodles. This wraps up our look at 20 different types of noodles. We hope you found the noodle you are looking for, and by all means, give some of the veggie substitute noodles a try!
