Asian noodles come in many shapes, textures and ingredients. Some are soft and slippery, some are chewy, some are springy, and some are delicate enough to soften in hot water within minutes.
If you have ever wondered about rice noodles vs egg noodles, how to use vermicelli noodles, the difference between udon and soba, or the best noodles for stir fry, this guide will help you choose the right noodle for the right dish.
Definition Box
| Category | Details |
|---|---|
| Rice noodles | Made from rice flour and water. Common in Thai, Vietnamese and Chinese dishes. |
| Egg noodles | Made with wheat flour and egg. Often yellow, springy and used in stir fries and soups. |
| Vermicelli noodles | Very thin noodles, often made from rice. Common in salads, soups and spring rolls. |
| Udon noodles | Thick Japanese wheat noodles with a soft, chewy texture. |
| Soba noodles | Japanese noodles made with buckwheat, sometimes mixed with wheat flour. |
| Glass noodles | Translucent noodles often made from mung bean, potato or sweet potato starch. |
Quick Texture Chart
| Noodle type | Main ingredient | Texture | Best uses |
|---|---|---|---|
| Rice stick noodles | Rice flour | Soft, slippery, slightly chewy | Pad Thai, pho, stir fries |
| Rice vermicelli | Rice flour | Fine, light, delicate | Salads, soups, spring rolls, noodle bowls |
| Egg noodles | Wheat flour and egg | Springy, firm, slightly chewy | Stir fries, wonton noodle soup, chow mein |
| Udon | Wheat flour | Thick, soft, chewy | Soups, yaki udon, hot pots |
| Soba | Buckwheat and sometimes wheat | Nutty, smooth, tender | Cold noodle dishes, broths, salads |
| Glass noodles | Mung bean, potato or sweet potato starch | Slippery, translucent, bouncy | Stir fries, hot pots, soups, japchae |
Rice Noodles vs Egg Noodles
Rice noodles and egg noodles are two of the most common Asian noodle categories, and they behave very differently in cooking.
| Feature | Rice noodles | Egg noodles |
|---|---|---|
| Main ingredient | Rice flour and water | Wheat flour and egg |
| Colour | White to translucent | Yellow to golden |
| Texture | Soft, slippery, delicate | Springy, firm, chewy |
| Common dishes | Pad Thai, pho, laksa, noodle salads | Chow mein, wonton noodles, lo mein, dry tossed noodles |
| Diet note | Often gluten free if made only from rice and water | Contains wheat and egg |
Rice noodles are a good choice when you want a soft, light texture that absorbs sauces quickly. Egg noodles are better when you want a firmer bite and a noodle that can handle tossing, frying and heavier sauces.
What Are Vermicelli Noodles?
Vermicelli noodles are very thin noodles used across many Asian cuisines. In Asian grocery stores, “vermicelli” often refers to rice vermicelli, which is made from rice flour and water.
Rice vermicelli is especially useful because it cooks quickly and works in both hot and cold dishes. It is commonly used in Vietnamese noodle bowls, rice paper rolls, laksa, soups and salads.
Best uses for vermicelli noodles
- Vietnamese noodle bowls
- Rice paper rolls
- Asian salads
- Soups and laksa
- Stir fried vermicelli
Because vermicelli noodles are thin, they can overcook quickly. Many brands only need soaking in hot water for around 5 to 15 minutes, depending on thickness and brand instructions.
Udon vs Soba
Udon and soba are both Japanese noodles, yet they offer very different eating experiences.
| Feature | Udon | Soba |
|---|---|---|
| Main ingredient | Wheat flour | Buckwheat, often mixed with wheat flour |
| Shape | Thick and round or slightly flat | Thin and long |
| Texture | Soft, chewy, bouncy | Smooth, tender, lightly firm |
| Flavour | Mild and neutral | Nutty and earthy |
| Best uses | Hot soups, stir fried yaki udon, hot pots | Cold soba, dipping noodles, light broths, salads |
Choose udon when you want a thick, comforting noodle that soaks up broth and sauce. Choose soba when you want a lighter noodle with a nutty flavour, especially for cold dishes or simple broths.
Best Noodles for Stir Fry
The best noodles for stir fry are noodles that can hold their shape, absorb sauce and handle tossing in a hot pan or wok.
Good stir fry noodle options
- Egg noodles: springy and reliable for chow mein style dishes.
- Rice stick noodles: ideal for Pad Thai and Thai-style noodle stir fries.
- Udon noodles: great for yaki udon and thick saucy stir fries.
- Glass noodles: bouncy and absorbent, good for Korean japchae style dishes.
For stir fries, slightly undercooking or soaking noodles until just tender helps prevent them from becoming mushy once they hit the pan.
Asian Noodle Cooking Time Guide
Always follow the packet instructions because noodle thickness and brand can change cooking times. This table gives practical starting points.
| Noodle type | Typical preparation | Approximate time | Cooking tip |
|---|---|---|---|
| Rice vermicelli | Soak in hot water | 5 to 15 minutes | Drain once soft and rinse for salads or rolls |
| Flat rice noodles | Soak or briefly boil | 5 to 10 minutes | Keep slightly firm for stir fries |
| Egg noodles | Boil | 2 to 5 minutes | Rinse if using for stir fry |
| Fresh udon | Heat in boiling water | 1 to 3 minutes | Loosen gently so the strands do not break |
| Dried udon | Boil | 8 to 12 minutes | Check texture before draining |
| Soba | Boil | 4 to 7 minutes | Rinse under cold water after cooking, especially for cold soba |
| Glass noodles | Soak or boil | 5 to 10 minutes | Drain well before stir frying |
Regional Noodle Breakdown
Chinese noodles
Chinese cooking includes egg noodles, wheat noodles, rice noodles, hand-pulled noodles and glass noodles. Common dishes include chow mein, wonton noodle soup, lo mein and noodle soups.
Thai noodles
Thai dishes often use rice noodles, especially in Pad Thai, pad see ew, boat noodles and noodle soups. Width matters, with thin noodles used for lighter dishes and wider noodles used for richer stir fries.
Vietnamese noodles
Vietnamese cooking uses several rice noodle styles, including rice vermicelli and flat rice noodles. These appear in pho, bun bowls, rice paper rolls and noodle salads.
Japanese noodles
Japanese noodles include udon, soba, ramen and somen. Udon is thick and chewy, soba has a nutty flavour, and ramen is commonly served in rich broths.
Korean noodles
Korean cooking includes wheat noodles, buckwheat noodles and starch noodles. Sweet potato starch noodles are commonly used in japchae, while cold buckwheat noodles appear in dishes such as naengmyeon.
How to Store Asian Noodles
Dried noodles
- Store in a cool, dry pantry.
- Keep the packet sealed after opening.
- Move opened noodles to an airtight container if needed.
- Keep away from moisture and strong odours.
Fresh noodles
- Keep refrigerated and follow the use-by date.
- Use soon after opening.
- Do not leave fresh noodles at room temperature for long periods.
Cooked noodles
- Cool quickly after cooking.
- Store in an airtight container in the fridge.
- Use within 2 to 3 days.
- Toss with a small amount of oil if you want to prevent sticking.
How to Choose the Right Noodle for Your Dish
- For Pad Thai: flat rice noodles.
- For pho: flat rice noodles.
- For rice paper rolls: rice vermicelli.
- For chow mein: egg noodles.
- For yaki udon: udon noodles.
- For cold Japanese noodles: soba.
- For japchae: sweet potato glass noodles.
- For laksa: rice vermicelli, egg noodles or both.
Once you understand texture, noodle choice becomes much easier. Thin noodles suit light broths and salads. Thick noodles suit bold sauces. Springy noodles suit stir fries. Starch noodles work well when you want a glossy, bouncy bite.
Where to Buy Asian Noodles in Australia
Asian Pantry stocks a wide range of noodles for Australian households, including rice noodles, egg noodles, vermicelli noodles, udon, soba, ramen and glass noodles. Whether you are making a quick stir fry, a comforting soup or a cold noodle salad, choosing the right noodle helps the whole dish come together.
Browse Asian noodles and pantry essentials:
Shop noodles at Asian Pantry
Frequently Asked Questions
What is the difference between rice noodles and egg noodles?
Rice noodles are made from rice flour and water, while egg noodles are made from wheat flour and egg. Rice noodles are softer and more delicate, while egg noodles are firmer and springier.
Are vermicelli noodles the same as rice noodles?
Rice vermicelli is a type of rice noodle. It is very thin and commonly used in salads, soups, rice paper rolls and noodle bowls.
What is the difference between udon and soba?
Udon is a thick Japanese wheat noodle with a chewy texture. Soba is a thinner Japanese noodle made with buckwheat, often mixed with wheat, and has a nutty flavour.
What are the best noodles for stir fry?
Egg noodles, rice stick noodles, udon noodles and glass noodles all work well for stir fries. The best choice depends on the dish and the texture you want.
How do I stop noodles from going mushy?
Cook or soak noodles until just tender, then drain them well. For stir fries, keep noodles slightly firm before adding them to the pan because they will continue cooking with the sauce.