Did you know there’s more than one kind of ramen noodle? Okay, if you search “ramen noodles” you’ll probably be shown the most common dried instant egg noodles that we’re all used to. But that’s not the only kind of noodle traditionally used in ramen. In fact, there are different kinds that are considered better for different types of soup. Here are three alternatives to regular ramen noodles!
Wheat Ramen Noodles
These noodles do contain egg, but they’re more wheat-based and glutinous than regular egg ramen noodles. The gluten makes them springy and stretchy, aka ultra-slurpable. They also have some extra protein, which makes them a good option for vegetarian ramen.
Udon Noodles
Udon noodles are fairly thick and relatively soft. They’re fully vegan, made with wheat flour but no eggs. They’re the ultimate comfort noodle, perfect for soothing chicken ramen or miso ramen when you have a cold or a stomach bug.
Regular Egg Noodles
You can actually try substituting other types of long egg noodles from your local grocery store to see what you like best. There are multiple kinds of “Asian” egg noodles sold in different configurations (such as straight or curled up), as well as even certain types of European egg noodles that can taste great (if less authentic) in ramen.
