Chinese noodles are a staple ingredient in many beloved Chinese dishes like lo mein, chow mein, pad thai, and more. Their unique chewy texture and versatility make them an essential component in Chinese cuisine. However, Chinese noodles can be difficult to find depending on where you live. Fortunately, there are several excellent substitutes for Chinese noodles that can be used to recreate delicious Chinese noodle dishes.
Types of Chinese Noodles
There are many different types of Chinese noodles, each with their own unique textures and uses. Here are some of the most common varieties:
- Egg noodles – These noodles are made with egg and wheat flour for a rich, chewy texture. They work well in lo mein and pan-fried noodle dishes.
- Rice noodles – Translucent noodles made from rice flour. Common in soups and stir-fries.
- Cellophane noodles – Also called bean thread noodles, these very thin, clear noodles are made from mung bean starch. Often used in hot pot.
- Udon – Thick, wheat flour noodles perfect for noodle soups.
- Soba – Thinner buckwheat flour noodles with an earthy, nutty flavor. Good for salads and soups.
- Chow mein – Fresh Chinese egg noodles that are ideal for chow mein.
When looking for substitutes, consider which variety of Chinese noodle you need a replacement for. This will help you select a noodle with a similar thickness and texture.
Spaghetti
One of the easiest substitutions for Chinese noodles is spaghetti. With its long, thin strands, spaghetti makes a great replacement for noodles like lo mein, pad thai, or cellophane noodles. Look for spaghetti that is around 1/8 inch in diameter to match the size of many Chinese noodle varieties.
Just be aware that spaghetti is typically made from just wheat flour while many Chinese noodles also contain egg. So the texture may be slightly different. But the overall noodle shape works very well in stir-fries, soups, and other traditional Chinese noodle dishes.
Rice Sticks
Rice sticks make an excellent substitute for cellophane noodles or other very thin Chinese noodles. Like cellophane noodles, rice sticks become soft and transparent when cooked. They are nearly identical in texture and appearance once prepared, making them almost indistinguishable in dishes like hot pot.
Rice sticks are made from rice so they are gluten-free. They also tend to be cheaper and easier to find than cellophane noodles in many grocery stores.
Soba Noodles
With their delicate texture, soba noodles can substitute well for egg noodles, udon noodles, or other thick wheat noodles often used in Chinese cooking. Look for 100% buckwheat soba noodles to get the closest match.
Buckwheat soba noodles have a soft, resilient texture and an earthy, nutty flavor that pairs nicely with many Chinese sauces and seasonings. They work especially well in noodle soups.
Ramen Noodles
Instant ramen noodles are a convenient pantry item that can work in place of lo mein, chow mein, or other Chinese wheat noodles in a pinch. Opt for plain ramen noodle blocks without any seasoning packet for the most authentic flavor.
Be aware the texture and width may be a bit different from traditional Chinese noodles. But ramen noodles still work nicely for quick noodle stir-fries or soups when you can???t find other substitutes.
Shirataki Noodles
Shirataki noodles are a unique substitute made from the konjac yam. They are almost zero calories and carb-free. Their texture is very soft and gelatinous, similar to cellophane noodles.
Keep in mind shirataki noodles don???t absorb flavors as well due to their composition. So they may seem slightly bland in dishes that rely heavily on the noodle to carry the flavor. But they work nicely in soups and provide a guilt-free substitute for higher carb noodles.
Zucchini Noodles
For a low-carb, veggie-packed substitute, try zucchini noodles in place of lo mein, chow mein, or pad thai noodles. Spiralized or julienned zucchini create long, noodle-like strands perfect for Asian noodle dishes.
Zucchini noodles are best in cooked applications, not raw, since cooking softens their texture. Saute them for a few minutes until tender before adding your protein and sauce. Add a small amount of cornstarch to help them hold the sauces better if needed.
Butternut Squash Noodles
Butternut squash can also be turned into noodles for a colorful, nutritious substitute. The soft texture and mild flavor of butternut squash noodles complement the seasonings in many Asian noodle dishes beautifully.
As with zucchini noodles, it???s best to briefly cook butternut squash noodles before adding other ingredients to soften them up and remove excess moisture.
Kelabu Noodles
Kelabu noodles are a lesser-known noodle variety worth trying as a substitute for Chinese egg noodles. They are made from a combination of rice flour, tapioca flour, and wheat flour. This gives them a uniquely chewy yet tender texture.
Kelabu noodles originate from Malaysia but can be found in some Asian grocery stores. Their all-natural off-white color closely resembles fresh Chinese egg noodles. Overall an excellent gluten-free substitute in lo mein, pad thai, and other recipes calling for chewy wheat noodles.
Sweet Potato Noodles
For a gluten-free and vegan Chinese noodle substitute, try sweet potato noodles. They have a mildly sweet, nutty flavor that pairs wonderfully with soy sauce and sesame oil.
Sweet potato noodles need to be rinsed after boiling to remove excess starch. Then they work great in soups, stir-fries, and noodle salads as an alternative to wheat-based noodles.
Mung Bean Noodles
Also called glass noodles or bean thread noodles, mung bean noodles offer the closest substitute for cellophane noodles. Since they are both made from mung bean starch, they have an identical clear, gelatinous texture when cooked.
Mung bean noodles are sold dried. Rehydrate them in hot water before using as you would with traditional cellophane noodles. Rinse well to remove excess starch.
The only potential downside is mung bean noodles may be difficult to find outside of Asian grocery stores. But they are worth searching for when you want authentic, transparent noodles.
Konjac Rice Noodles
Konjac rice noodles are a wheat-free, low-carb substitute made by combining konjac flour with rice flour. They have the same chewy, bouncy texture as traditional Chinese egg noodles.
Konjac rice noodles hold up well in stir-fries and soup dishes. They are a bit milder in flavor than egg noodles but soak up surrounding sauces nicely. Rinse them to remove excess konjac odor before cooking.
Tips for Cooking Noodle Substitutes
When cooking any noodle substitute, keep these tips in mind for the best results:
- Many substitutes like zucchini, butternut squash, and konjac noodles need to be briefly cooked before adding other ingredients to improve the texture.
- Rinse starchier noodles like mung bean, rice sticks, and konjac noodles to prevent stickiness and improve the mouthfeel.
- Add a small amount of cornstarch (1/2 to 1 teaspoon) to veggie noodles to help them hold onto sauces better.
- Undercook denser noodles like soba slightly to avoid mushiness in the finished dish.
- Use a noodle or vegetable peeler to slice zucchini and butternut squash into long, thin noodle shapes.
- Pat dry fresh veggie noodles like zucchini to prevent excess water from leeching into the dish.
Frequently Asked Questions
What’s the closest substitute for lo mein noodles?
Spaghetti is the closest substitute for lo mein noodles due to its long, thin shape and wheat-based composition. For an even closer match, look for spaghetti that contains egg.
Can I replace rice noodles with anything?
Cellophane noodles, mung bean noodles, konjac rice noodles, or very thin spaghetti noodles all make good substitutes for rice noodles. Match the thickness as closely as possible.
What noodles can I use instead of ramen?
Soba noodles, udon noodles, egg noodles, or angel hair pasta can all substitute for ramen noodles. You may just need to adjust the cook time slightly based on the thickness of the noodle you use.
Are there any gluten-free substitutes for Chinese noodles?
Yes, many excellent gluten-free substitutes for Chinese noodles include: mung bean noodles, rice sticks, shirataki noodles, zucchini noodles, sweet potato noodles, and konjac rice noodles.
What can I use if I don’t have sesame oil for lo mein?
Good alternatives to sesame oil include peanut oil, vegetable oil, avocado oil, or toasted walnut oil. You may also be able to find chili sesame oil for a spicier kick.
Conclusion
With so many noodle varieties and vegetable substitutes available, you can find a good alternative for any Chinese noodle recipe. Opt for noodles made from similar ingredients and with a comparable thickness whenever possible. Rice noodles, soba noodles, zucchini noodles, and konjac noodles are just a few easy pantry swaps. With a little creativity, you can recreate nearly any Chinese noodle dish you???re craving with a readily available substitute.