What Type of Rice Noodles Should You Use in Gluten-Free Ramen?

When it comes to gluten-free eating, rice noodles are a go-to option for those seeking an alternative to wheat noodles. Rice noodles offer a versatile base for various dishes, including the ever-popular ramen. 

Wheat noodles, made from wheat flour, water, and sometimes salt, come in different forms, including udon, soba, and egg noodles, each with its distinct characteristics. Traditional ramen noodles are made from wheat flour, so those who are gluten-free must seek out alternatives like rice noodles.

However, not all rice noodles are created equal, and finding the right type for your gluten-free ramen can make a world of difference. In this article, we will explore the different types of rice noodles available and guide you toward selecting the perfect noodles to create a flavorful gluten-free ramen experience.

Rice Noodles

Types of Rice Noodles

Rice noodles are a staple in many Asian cuisines, appreciated for their delicate texture and ability to absorb flavors. These noodles are made from rice flour or rice starch and water, and they come in various shapes and sizes. When it comes to gluten-free ramen, three primary types of rice noodles stand out: vermicelli, flat rice noodles, and rice sticks.


Vermicelli is a thin, translucent noodle that resembles angel hair pasta. These noodles are perfect for light, broth-based ramen and work well with delicate toppings like fresh vegetables, thinly sliced meat, or seafood.

Flat Rice Noodles: 

Wider and flatter than vermicelli, flat rice noodles are commonly used in stir-fry dishes, but they also make an excellent addition to gluten-free ramen. Their broad surface area allows them to soak up broth and retain a pleasant chewy texture. Flat rice noodles are best suited for heartier ramen variations with rich broths, meaty toppings, and robust flavors.

Rice Sticks: 

If you prefer a more substantial and chewier noodle in your ramen, rice sticks are an excellent choice. These thick noodles hold up well in soups and stir-fries, making them ideal for those who enjoy a bolder and more substantial ramen experience.

Ramen vs. Pho

Ramen and pho are both iconic noodle dishes, but they originate from different culinary traditions and offer their own distinct flavors. Ramen, originating from Japan, is a beloved dish known for its rich, flavorful broth and variety of toppings. Ramen noodles are typically wheat-based and have a chewy texture. 

Pho, on the other hand, hails from Vietnam and is renowned for its light yet aromatic broth. Pho noodles are flat and rice-based, providing a soft and silky texture. 

While both ramen and pho offer comforting bowls of noodles and broth, their profiles differ in terms of flavors, ingredients, and cultural influences. Whether you prefer the robust and savory notes of ramen or the fragrant and lighter taste of pho, both dishes are incredibly flavorful and comforting.

Assembling a Gluten-Free Ramen Bowl

Rice Noodle Ramen

While rice noodles are inherently gluten-free, cross-contamination can be a concern when it comes to pre-packaged or restaurant-made ramen. To ensure a truly gluten-free experience, it is important to check the labels or inquire about the preparation methods to guarantee that the noodles and broth are free from gluten-containing ingredients.

To pick the ideal rice noodle, pay attention to the thickness and width of the noodles you choose for your gluten-free ramen. The texture and mouthfeel of the noodles play a significant role in the overall enjoyment of the dish. If you prefer a lighter and more delicate ramen, opt for vermicelli. For a heartier and more substantial ramen, flat rice noodles or rice sticks are the way to go.

Don't be afraid to experiment with different cooking techniques for your rice noodles. Boiling the noodles in a separate pot and then adding them to the ramen broth can help maintain their texture and prevent them from becoming mushy. Alternatively, you can soak the noodles in hot water until they are soft and pliable before adding them to the broth. This method allows for a more delicate and slightly firmer noodle texture.

Experimenting with flavors and textures can also be an exciting aspect of gluten-free ramen. Consider incorporating a variety of toppings like bean sprouts, mushrooms, scallions, and protein options such as tofu, shrimp, or thinly sliced chicken or beef. For vegan options, we also love vegetables like carrots, spinach, and bok choy. For a bit of heat, add some sliced chili peppers or a drizzle of sriracha sauce.

Final Thoughts

Enjoying gluten-free ramen is a pinch with the right choice of rice noodles. Whether you prefer a delicate, light ramen or a more robust, hearty bowl, there is a perfect noodle option for you. Be mindful of cross-contamination concerns and always check labels. Remember that the width, thickness, and texture of the noodles contribute to the overall ramen experience, and don’t forget your favorite ramen toppings!

Feel free to experiment with different combinations of noodles, broths, and toppings until you discover your perfect gluten-free ramen recipe. With a little creativity and the right choice of rice noodles, you can enjoy a delicious gluten-free ramen experience in the comfort of your own home.

McDougall’s Right Foods products are all vegan, non-GMO, and made with whole foods. We care about your health and the health of the planet, so our paper cups are made with packaging from certified sustainably-managed forests.

Vegan Sesame Chicken Rice Ramen Soup CupCheck out some of our recipes using gluten-free rice noodles:

Vegan Sesame Chicken Noodles

Summer Roll Bowl

Healthy Vegan Lo Mein by Plantifullybased