My Everyday Asian Noodle Guide

Asian Noodles come in so many delicious shapes and textures—but these are the ones I reach for every single week. If you ever feel overwhelmed in the noodle aisle, this guide breaks down my everyday favorites, what they’re best for, and exactly how to use them. I hope it makes your next grocery run a little easier and a lot more fun!

1. Lo Mein Noodles

• Made from: Wheat flour and eggs
• Texture: Soft, springy
• Best for: Lo mein
• How to use: Boil briefly, then toss with sauce, vegetables, and protein.
• Click here for the Beef Lo Mein recipe!

2. Chow Mein Pan-Fried Noodles

• Made from: Wheat flour and eggs
• Texture: Slightly chewy; crispy when pan-fried
• Best for: Crispy chow mein
• How to use: Boil briefly, then pan-fry until golden and crispy. Top with stir-fried meat, vegetables, and sauce.
• Click here for the Crispy Chow Mein recipe!

3. Wonton Noodles

• Made from: Wheat flour and eggs
• Texture: Thin, firm, springy
• Best for: Wonton noodle soup; Hong Kong–style noodle dishes
• How to use: Boil quickly and serve in broth or lightly tossed with sauce.
• Click here for the Wonton Noodle Soup recipe!

4. Fresh Ho Fun (Wide Rice Noodles)

• Made from: Rice flour and water
• Texture: Wide, soft, slightly chewy
• Best for: Beef chow fun; stir-fried rice noodles
• How to use: Separate gently and stir-fry over high heat.
• Click here for the Beef Chow Fun recipe!

5. Fresh Rice Stick Noodles (Bánh Phở Tươi)

• Made from: Rice flour and water
• Texture: Soft, slippery
• Best for: Pho; light stir-fries
• How to use: Boil briefly and add to hot broth, or stir-fry gently.
• Click here for the Beef Pho recipe!

6. Rice Sticks (Dry – Medium Size)

• Made from: Rice flour
• Texture: Soft and slippery once cooked
• Best for: Pad Thai; stir-fried rice noodles; noodle soups
• How to use: Soak in warm water until pliable, then stir-fry or simmer.
• Click here for the Pad Thai recipe!

7. Glass Noodles (Vermicelli / Bean Thread)

• Made from: Mung bean starch
• Texture: Slippery, translucent, chewy
• Best for: Stir-fries, soup, salad, spring roll filling
• How to use: Soak in warm water until soft, then cook briefly.
• Click here for the Glass Nooodle Salad recipe! 

8. Udon Noodles

• Made from: Wheat flour
• Texture: Thick, chewy, soft
• Best for: Udon soup; stir-fried udon
• How to use: Boil or rinse if pre-cooked, then add to hot broth or stir-fry.
• Click here for the Udon Stir-Fry recipe!

What about you? I’d love to hear your go-to noodles—share your favorites in the comments!