Udon vs. Soba Noodles: What’s the Difference? (2024)

FAQs

Udon vs. Soba Noodles: What’s the Difference? ›

The Difference Between Soba & Udon

Udon noodles are made up of 100% wheat flour, water, and salt, whereas soba is made either with buckwheat flour or a mixture of buckwheat and standard wheat flour.

Soba noodles, made primarily from buckwheat flour, are thinner and have a nuttier taste, whereas udon noodles are thicker, chewier, and crafted from wheat flour, offering a milder flavor. Incorporating udon noodles as a substitute for soba noodles can provide an interesting twist to traditional recipes.

Soba noodles are made mainly from buckwheat, unlike other types of noodles which are made 100% from wheat flour. Buckwheat itself is a gluten free ingredient however when making soba noodles it is common to add a certain amount of wheat flour (usually 20 or 40%).

Soba noodles are generally thinner than udon noodles — they look like flat spaghetti and are usually light to dark brown-gray in color.

Udon noodles are made from milled flour, water, and salt. They are paler in color than ramen noodles and tend to be subtle in taste. One of the most important things to note about udon noodles is that (unlike ramen) they aren't made with egg, meaning that udon is an awesome noodle choice for vegans.

Soba noodles are a Japanese alternative to regular pasta. They're mostly made with buckwheat flour, which is both gluten-free and full of healthy proteins, vitamins, and minerals. Because of their buckwheat base, Soba noodles can be a healthier option than other types of pasta.

The biggest difference between lo mein and udon is that lo mein is made with egg noodles and udon is a wheat noodle. Most udon noodles are wider than lo mein egg noodles. The addition of eggs makes lo mein noodles chewier than udon, and they hold up better in pasta dishes.

These types of noodles are both made of wheat flour and have a chewy texture, but there are key differences between the two: 1. Size: Udon noodles are thicker than ramen noodles. Udon noodles are often straight while ramen noodles are wavy.

Matching Texture and Consistency

Udon noodles are known for their thick and chewy texture. To replicate this, one might opt for hiyamugi noodles or ramen noodles, as both are wheat-based and offer a similar chewiness. These substitutes come close to udon's satisfying bite, essential for soups and stir-fries.

Do you rinse soba noodles before cooking? ›

Always rinse soba noodles under cold running water to remove the surface starch and drain them well afterwards. Keep in mind that fresh soba cooks faster than dried soba. Once the soba noodles are cooked, be sure to serve them immediately while they are fresh.

Dried soba can be stored as you would any other dried pasta or noodle (dry, cool, dark pantry is best) until the sell-by date listed on the package; semi-dried or half-fresh noodles should be kept as you found them at the store.

Bring an unsalted pot of water to a boil and cook the soba noodles according to package directions. Drain and rinse well in cold water. This helps to remove starches that cause clumping. Toss the noodles with the dressing and divide into 2 to 4 bowls.

Which is Healthier, Udon or Soba? With its wholegrain like appearance and buckwheat heavy base, Soba is the healthier choice when it comes to your Asian noodle game. This is because buckwheat is lower in carbohydrates and lower in calories so it's a good choice for those trying to cut back.

For the most part, soba noodles are thin and udon noodles are thick. Ramen noodles can be either. In addition, they're usually white or yellow in color. The yellow hue can come from adding eggs.

Reason Number 1: You can prevent the udon noodles from getting soggy. If you don't cool the noodles down completely, the noodles will become over cooked. That means udon noodles lose their springiness and bounciness.

Udon is considered the healthier of the two because it is typically served with simpler toppings. Ramen has more sodium due to kansui and is often served with butter and other rich toppings.

Ramen or Udon Noodles

Nutrition notes: Usually found in brothy soups, these Asian noodles are made from refined white flour (not durum wheat), though there are whole-wheat versions. They have less fiber and protein than plain pasta and, unless they're enriched, fewer nutrients.