Noodles

Which Noodles Do I Need?

Browse our quick noodle glossary below, plus Buyer's Guides to different shapes and sizes. Then shop the perfect noodles for your recipe.

• Ramen: Thin, wheat noodles from Japan, served in ramen broth and often topped with pork, nori seaweed and soy-marinated egg.
• Udon: Thick, chewy wheat noodles from Japan, which can be served hot or cold. Used in broths or in a yaki udon stir fry.
• Soba and Somen: Thin, buckwheat noodles from Japan, typically served cold with a dipping soy sauce, or in a hot broth with vegetables and meat or seafood. Somen are even thinner than Soba.
• Glass noodles: Transparent noodles which can be made from mung bean, sweet potato or rice flour. Used in soups and stir-fries, particularly in Chinese and Korean recipes.
• Pho noodles: Rice noodles from Vietnam, the cornerstone of steaming bowls of Pho, layered with broth, meat or fish and fresh herbs. Can also come in tied noodle bundles or 'nests'.
• Thai Rice Stick: Flat rice noodles from Thailand, typically used in Pad Thai.