All About Noodles
Your complete guide to noodles - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
Best Substitutes for Noodles
Don't have noodles? Try these alternatives in your recipes.
Safe alternatives for individuals with celiac disease or gluten intolerance, avoiding wheat-based noodles.
Gluten-Free Pasta (corn, rice, quinoa, legume-based)
1:1 by weight (dry) ratio
Widely available in various shapes. Texture can vary; some brands hold up better than others. Follow package cooking instructions carefully to avoid mushiness.
Rice Noodles
1:1 by weight (dry) ratio
Naturally gluten-free, made from rice flour. Excellent for Asian dishes, stir-fries, and soups. Available in various widths and shapes.
Glass Noodles (Mung Bean Vermicelli)
1:1 by weight (dry) ratio
Made from mung bean starch (and sometimes potato or tapioca starch), these are naturally gluten-free and have a unique chewy, translucent texture.
Soba Noodles (100% Buckwheat)
1:1 by weight (dry) ratio
Ensure the package states '100% buckwheat' as many soba noodles contain wheat flour. Offers an earthy flavor, great in hot or cold dishes.
Vegetable Noodles (e.g., zucchini, spaghetti squash, sweet potato spirals)
1:1 by volume (raw/cooked) ratio
Fresh, naturally gluten-free, and nutrient-dense. Zucchini and spaghetti squash are excellent pasta alternatives, offering a different texture and flavor.
Plant-based alternatives for dishes that typically use egg noodles or other non-vegan pasta.
Standard Wheat Pasta (non-egg varieties)
1:1 by weight (dry) ratio
Most dry pasta made from durum wheat semolina and water is naturally vegan. Confirm ingredients on the package to ensure no egg.
Rice Noodles
1:1 by weight (dry) ratio
Made from rice flour and water, these are naturally vegan and a staple in many Asian cuisines. Versatile for stir-fries, soups, and salads.
Glass Noodles (Mung Bean Vermicelli)
1:1 by weight (dry) ratio
These translucent, springy noodles are starch-based and vegan. Excellent for absorbing flavors in a variety of dishes.
Vegetable Noodles (e.g., zucchini, sweet potato, carrot spirals)
1:1 by volume (raw) ratio
A fresh, light, and naturally vegan option. Offers a different texture and flavor profile, ideal for raw or lightly cooked dishes.
Low-carb alternatives suitable for a ketogenic diet, significantly reducing carbohydrate content.
Zucchini Noodles (Zoodles)
1:1 by volume (raw) ratio
Very low in carbs. Can be eaten raw, lightly sautéed, or blanched. Absorbs sauces well but releases water, so cook briefly.
Spaghetti Squash
1:1 by volume (cooked) ratio
When cooked, the flesh separates into noodle-like strands. Has a mild flavor and holds up well to sauces. Roast or microwave until tender.
Shirataki Noodles (Konjac Noodles)
1:1 by weight (cooked) ratio
Virtually carb-free and calorie-free. Have a neutral flavor and a slightly rubbery texture. Rinse thoroughly and dry-fry before adding to dishes for best results.
Cabbage Noodles
1:1 by volume (shredded) ratio
Shredded cabbage can be sautéed until tender to mimic noodles, especially in stir-fries or as a base for creamy sauces. Adds a slight sweetness.
Common all-purpose substitutions for various noodle dishes, offering similar texture and role in a meal.
Other Pasta Shapes (e.g., spaghetti, fettuccine, penne, macaroni)
1:1 by weight or volume (cooked) ratio
Different shapes offer varied mouthfeel and sauce-holding properties, but fulfill the same basic role. Adjust cooking time per package instructions.
Rice (e.g., jasmine, basmati, brown rice)
1 cup cooked noodles ≈ 1 cup cooked rice ratio
Provides a different grain base, good for absorbing sauces. Changes the dish's texture significantly but is a common staple starch.
Quinoa
1 cup cooked noodles ≈ 1 cup cooked quinoa ratio
A complete protein and pseudograin, offers a slightly nutty flavor and a chewier, smaller texture. Excellent for salads or as a side.
Vegetable Ribbons/Spirals (e.g., zucchini, carrots, cucumber)
1:1 by volume (raw) ratio
Offers a fresh, lighter alternative. Requires minimal cooking (sauté, blanch, or eat raw). Will change the flavor profile and texture considerably.
Substitutions specifically for general cooking, stir-fries, soups, and casseroles where noodles are a primary component.
Rice Noodles (various widths)
1:1 by weight (dry) ratio
Excellent for Asian-inspired dishes, stir-fries, and soups. They have a slightly chewier, translucent texture when cooked. Ensure proper soaking/cooking as per package.
Glass Noodles (Mung Bean Vermicelli)
1:1 by weight (dry) ratio
Made from starches (often mung bean), they become clear and springy when cooked. Perfect for spring rolls, salads, and some stir-fries. Quick cooking time.
Orzo Pasta
1:1 by weight (dry) ratio
A rice-shaped pasta that works well in soups, pilafs, and as a side dish. Cooks quickly and blends well with other ingredients.
Soba Noodles (Buckwheat Noodles)
1:1 by weight (dry) ratio
Japanese noodles with a distinct earthy, nutty flavor. Great for cold salads, hot broths, or stir-fries. Check ingredients for 100% buckwheat if gluten-free is desired.
Alternatives for individuals with egg allergies or those following an egg-free diet, avoiding egg noodles.
Standard Wheat Pasta (non-egg varieties)
1:1 by weight (dry) ratio
Most dry pasta made from durum wheat semolina and water is naturally egg-free. Always check the ingredient list to confirm.
Rice Noodles
1:1 by weight (dry) ratio
Made from rice flour and water, these are naturally egg-free. Excellent for Asian-inspired dishes and a good texture alternative.
Gluten-Free Pasta (corn, rice, legume-based)
1:1 by weight (dry) ratio
Many gluten-free pasta brands are also egg-free, using starches and flours instead. Always verify ingredients.
Vegetable Noodles (e.g., zucchini, spaghetti squash)
1:1 by volume (raw/cooked) ratio
Naturally egg-free and a fresh, healthy alternative. Offers a different texture and flavor profile, suitable for many dishes.
Grain-free and legume-free alternatives compliant with a paleo diet.
Zucchini Noodles (Zoodles)
1:1 by volume (raw) ratio
A staple paleo noodle substitute. Quick to prepare, mild flavor, and pairs well with various sauces. Cook lightly to maintain texture.
Spaghetti Squash
1:1 by volume (cooked) ratio
Naturally forms 'spaghetti' strands when cooked. It's a great base for sauces, offering a slightly sweet and mild flavor.
Sweet Potato Noodles
1:1 by volume (raw) ratio
Can be spiralized or thinly cut. Offers a sweeter flavor and denser texture than zucchini. Great in stir-fries or as a side dish.
Kelp Noodles
1:1 by weight (cooked) ratio
Made from kelp, water, and sodium alginate. They are crunchy and neutral-flavored, often used raw in salads or lightly cooked. Rinse thoroughly and may need softening (e.g., with lemon juice).