Ingredient substitution guide
Best substitutes for udon noodles
Best swap for udon noodles: Thick rice noodles, 1:1 by weight; gluten-free; soak per package before stir-frying.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Udon Noodles?
The best swap for Udon Noodles is Thick Rice Noodles, 1:1 by weight; gluten-free; soak per package before stir-frying. Another option is Lo Mein Noodles, 1:1; thinner but similar chewy texture; lo mein is usually egg noodles, check the label. The table below also lists Spaghetti, 3 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Thick rice noodles | 1:1 by weight; gluten-free; soak per package before stir-frying |
| Lo mein noodles | 1:1; thinner but similar chewy texture; lo mein is usually egg noodles, check the label |
| Spaghetti | 1:1; cook to al dente; closest dried-pantry match for thickness |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.