So you want to learn how to cook wheat noodles but don’t know where to start.. There are so many different brands of asian wheat noodles available. If you go to just about any supermarket you will find a good selection or just use the link at the bottom to buy your dry wheat noodles online.
The good thing about wheat noodles is that they are perfect for lots of Thai dishes. That’ no good though if you don’t know how to cook them though so lets find out exactly how to cook wheat noodles.
Before You Start Cooking
Dry Wheat Noodles Last Forever!
Dry wheat noodles offer a fantastic benefit: their extended shelf life. Being in a dry state allows them to stay fresh for months in your cupboard. This convenience means you’re not pressured to use them right away.
Unlike fresh noodles, dry wheat noodles don’t need to be used quickly. You can keep them on hand, ready to be used whenever you feel like it.
Having dry wheat noodles on standby gives you the freedom to be creative in the kitchen. You can experiment with different dishes without worrying about freshness.
Soaking The Noodles is Vital
If you try to use the noodles without soaking them first, then it’s going to go horribly wrong!! Before you can use wheat noodles in any of my recipes you first need to soften them up. This is super important!!
I’ve Found Lucky Boat Noodles Are The Best
The noodles I am using are called Lucky Boat noodles. I’ve many different brands of wheat noodle but there are the best in my opinion.
You can use other brands if you want though. It really doesn’t matter what brand you are using because it’s always the same method for cooking wheat noodles.
Even if you are cooking buckwheat noodles or wholewheat asian noodles, this is how you do it:
Lets Begin
So to prepare your noodles you only need 2 of pieces of equipment, a saucepan to boil the noodles and a sieve (or colander) to drain the water and rinse the noodles.
So cooking your wheat noodles is really simple.
Instructions
- First place your noodles into a pot of boiling water
- As soon as they start to soften up use a spoon or a spatula to just stir them and separate the noodles.
- Now you can just let them boil for a couple of minutes (the exact amount of time will depend on how many noodles you are preparing). You can tell when they’re done by just pinching them. If they break apart easily it means they are ready
- Turn off the heat and quickly pour them out into your siv
- Rinse under the cold tap until they have cooled down
It’s important to cool them down as quickly as you can because you want to stop them from cooking. Remember they don’t have to be 100% cooked because you’re going to cook them again in your wok. If you boil them for too long or don’t cool them down quickly enough you’re going to end up with soggy wheat noodle and you don’t want that!
It’s better to under cook your noodles than to over cook them!!
If you’re going to use your noodles today they are fine like this but if you’re keeping them until tomorrow it’s best to add a small amount of cooking oil to them and use your hand to mix it in. This will prevent the noodles from sticking together. Your wheat noodle will actually keep in the fridge for 2 or 3 days like this, so no need to use them straight away.
How to Cook Wheat Noodles
Equipment
- Saucepan
- Siv
Materials
- 300 g dry wheat noodles
Instructions
- Place your wheat noodle into a pot of boiling water
- As soon as they start to soften up use a spoon or a spatula to just stir them and separate the noodles
- Let them boil for a minute or two (the exact amount of time will depend on how many noodles you are preparing). You can tell when they’re done by just pinching them. If they break apart easily it means they are ready
- Turn off the heat and quickly pour them out into your siv
- Rinse under the cold tap until they have cooled down
- If you are not going to use your noodles straight away, pour a tbsp of cooking oil over them and mix it in with your hands. This will prevent the noodles from sticking together
Video
Notes
So now you know how to cook wheat noodles you’re good to go. What are you going to make?? A great starting point is my Chicken Drunken Noodles recipe — one of Thailand’s most popular noodle dishes. Or if you fancy something without noodles, try my Pad Krapow Gai, a fiery stir-fried chicken with basil. Check out my other Thai recipes and I’m sure you’ll find something 🙂
Troubleshooting Common Wheat Noodle Problems
Your noodles are mushy or gloopy: You've overcooked them or didn't cool them fast enough. The problem is starch hydration—once noodles absorb too much water, the starch gelatinises completely and they lose structure. Next time: boil for a shorter time (test at 1.5 minutes instead of 2), and ice-bath them immediately in a colander under running cold water for 20–30 seconds. The cold shock stops carryover cooking.
Your noodles are clumping together in a ball: You didn't stir them enough when they first hit boiling water, or you didn't add oil if storing them. Prevention: stir aggressively with a spoon or chopstick as soon as they soften (first 30 seconds). If already cooked and clumped, toss with a tablespoon of oil and gently break apart. Next time, add oil immediately after cooling if not using right away.
Your noodles are crunchy in the middle: Undercooked. The pinch test is reliable—a properly cooked noodle breaks cleanly; an undercooked one snaps with resistance. Add 30–60 seconds to your boil time next round.
Your noodles taste bland when added to sauce: Wheat noodles absorb sauce differently than rice noodles. They're porous and soak up liquid, but if the sauce is too thick or too thin, they either get gloopy or stay bland. See sauce pairing section below.
Sauce Pairing & Absorption Science: Why Wheat Noodles Behave Differently
Wheat noodles have high starch content and are more absorbent than rice noodles. This is both a strength and a weakness depending on your sauce.
The absorption mechanic: When wheat noodles hit a wet sauce (curries, broths), they continue absorbing liquid for 2–3 minutes. If your sauce is thin, the noodles will absorb too much and turn mushy. If your sauce is thick (like pad thai or chow mein), the noodles stay firm and absorb flavor evenly. This is why thick sauces and creamy dishes work better with wheat noodles than soups.
For Thai curry dishes (soup-based): Par-cook noodles to only 60% doneness (very slightly crunchy in center). The noodles will finish cooking in the hot curry sauce, but won't turn mushy because you've limited upfront starch absorption. Add noodles to curry last, just before serving.
For stir-fry dishes (pad thai, chow mein): Cook noodles fully (until breakable by pinch test), cool completely, then add to the wok last. The heat is intense and brief, so absorption isn't an issue. Overworked noodles in prolonged stir-fries can still turn mushy, so keep the wok cooking time under 2 minutes total once noodles are added.
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For cold noodle salads: Cook fully and cool completely. The sauce absorption is desired here—you want noodles that soak up dressing. Toss with dressing while noodles are still slightly warm (not hot, not cold) for best absorption.
Wheat vs. Rice vs. Egg Noodles: Which Should You Use?
Wheat noodles: Firm texture, chewy bite, high starch content. Best for stir-fries and thick sauces. Absorb flavor aggressively. Shelf-stable dry form for months.
Rice noodles: Delicate, slightly sweet, low starch. Best for soups and cold salads. Don't absorb sauce as much—stay separate and light. Used fresh or rehydrated from dried.
Egg noodles: Rich, silky, medium starch. Best for creamy dishes and lo mein. More protein than wheat (eggs). Less chewy than wheat.
When to substitute: Wheat ↔ Egg (similar texture, adjust cooking time by 30 seconds either way). Wheat → Rice (only for soups and cold dishes; texture will be lighter). Don't substitute Rice → Wheat for soups (wheat will get mushy).
Alternative Cooking Methods Beyond Boiling
Pan-fried noodles (chow mein style): Boil noodles to 70% doneness, cool, then pan-fry in a hot wok with 1 tablespoon oil for 3–4 minutes until edges crisp. Sauce is added at the very end. Creates texture contrast—crunchy edges, chewy inside.
Steamed noodles: Boil fully, cool, then steam in a bamboo basket or metal steamer for 2–3 minutes to reheat. Useful for meal prep—noodles stay moist without absorbing extra water. Good for cold dishes that need warming before serving.
One-pot cooking: Skip the separate boiling step. Add dry noodles directly to your wok or pot with sauce and just enough liquid to cover. Simmer 5–7 minutes, stirring occasionally. Noodles cook while absorbing sauce. Risk: easy to overcook or stick to the bottom. Best for experienced cooks.
Wheat Noodles – Too Many Calories?
A lot of people always ask me is Thai food healthy and are wheat noodles are fattening! The good news is that wheat noodles don’t contain that many calories. I’ve included the table below so you can see the nutritional information for different types of wheat noodles.
Sure, here’s a basic calorie information table for various types of wheat noodles. Keep in mind that these values are approximate and can vary based on portion size and specific brands.
| Type of Wheat Noodles | Serving Size (100g) | Calories |
|---|---|---|
| Spaghetti (Cooked) | 100g | 158 kcal |
| Fettuccine (Cooked) | 100g | 159 kcal |
| Ramen Noodles (Cooked) | 100g | 98 kcal |
| Udon Noodles (Cooked) | 100g | 149 kcal |
| Soba Noodles (Cooked) | 100g | 99 kcal |
| Lo Mein Noodles | 100g | 237 kcal |
| Egg Noodles (Cooked) | 100g | 138 kcal |
| Rice Noodles (Cooked) | 100g | 192 kcal |
