10 Healthy Noodles You Should Definitely Try

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There are so many different types of noodles out there, it can be hard to know which ones are the healthiest. But don’t worry, we’ve got you covered! We’ve put together a list of 10 healthy noodles you should definitely try. From buckwheat to quinoa, these noodles will give you all the energy you need to power through your day.

1. Top Ramen

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Top Ramen is one of the most common foods in the world. It’s a cheap, easy-to-make meal that can be eaten with chopsticks or a fork! Top Ramen was created by Momofuku Ando in 1958 and has been loved ever since. The noodles are made from wheat flour (or sometimes rice), salt, water, and kansui, which is a type of alkaline water. Top Ramen comes in many different flavors, such as beef, chicken, shrimp, and veggie.

2. Spaghetti

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Spaghetti is a type of pasta that is long and thin. It is one of the most popular types of pasta in the world, and it can be made with a variety of different sauces. Spaghetti is usually served with meatballs or sausage, but it can also be served with a simple tomato sauce or garlic and olive oil.

3. Udon Noodles

Udon noodles are a type of Japanese noodle made from wheat flour, salt and water. They’re thick, chewy, and perfect for dipping in flavorful sauces.

Udon noodles come in four different sizes: thin (some (), medium (udon), wide (haisoba), or extra-widekishimen). The noodles can be either fresh or dried.

While udon noodles are commonly served in broth as a soup, they can also be served cold with a dipping sauce, or hot in a stir-fry.

4. Fettuccine

If you’re looking for a delicious and healthy pasta dish, look no further than fettuccine. Fettuccine is a type of pasta that is made from flour, water and eggs. It has a smooth texture and a buttery flavor, making it the perfect choice for any Italian-inspired meal. Fettuccine is also a good source of protein and fiber, which makes it a filling and satisfying meal.

5. Soba Noodles

Soba noodles are a type of Japanese noodle made from buckwheat flour. They have a nutty flavor and a slightly chewy texture. Soba noodles are popular in Japan, where they are often served cold with dipping sauces or in hot dishes like soup.

6. Rice Sticks or Vermicelli (Rice Threads)

Rice sticks or vermicelli is a type of pasta made from rice. This type of noodle can be found in many Asian and European cuisines, but it is most commonly associated with Vietnamese cuisine. Rice sticks are sometimes called “rice threads” because they look like long, thin strings of white rice. The noodles are made by pressing rice flour and water through a sieve or strainer. The noodles are then sun-dried or air-dried.

Rice sticks are most commonly used in soups and salads. They can also be stir-fried or used in spring rolls. The noodles are relatively flavorless on their own, so they absorb the flavors of the other ingredients they are cooked with.

7. Egg noodles (Egg Noodles)

Egg noodles are a type of pasta made from flour, water, and eggs. They are usually thick and can be either boiled or fried. Egg noodles are a popular choice for dishes such as chicken noodle soup and Asian-style stir-fries.

8. Mung bean noodles (Cellophane or glass noodles)

Mung bean noodles, also known as cellophane or glass noodles, are made from mung beans that have been soaked in water until they turn into a paste. The paste is then extruded through a special machine to create the noodles. Mung bean noodles are popular in Chinese and Southeast Asian cuisine. They are often used in soups and stir-fries and have a chewy texture.

9. Sweet potato noodles

Sweet potato noodles are made from sweet potatoes that have been steamed and mashed. The mashed sweet potatoes are then extruded through a special machine to create the noodles. Sweet potato noodles are popular in Korean cuisine and are often used in soups, stir-fries, and noodle dishes.

10. Buckwheat noodles

Buckwheat noodles are made from buckwheat flour and water. The dough is then extruded through a special machine to create the noodles. Buckwheat noodles are popular in Japanese and Korean cuisine. They have a chewy texture and are often used in soups and stir-fries.

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