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Udon vs. Soba vs. Rice vs. Regular Noodles
- Apr 28, 2018 -

Udon Noodles

 Made from wheat flour and water / Not gluten-free unless they’re made entirely from brown rice

 Neutral flavor / Chewy and soft texture / Thicker and chewier than soba noodles

 A type of Japanese noodle / Rich in protein, fiber and nutrients when made from whole grain flour

 Often served hot as a noodle soup but can also be eaten cold

Soba Noodles

  Authentic soba noodles are made from 100 percent buckwheat flour

  Gluten-free (as long as no wheat flour is added) / Strong, nutty flavor

  Originate in Japan / Can be served both cold or hot

  Naturally rich in protein, fiber and nutrients thanks to buckwheat flour

 Soba noodles have more fiber and more protein per serving than udon noodles, rice noodles and  traditional pasta

Rice Noodles 

Made from rice flour and water / Gluten-free / Neutral flavor

Flatter and softer when cooked than soba, udon or regular noodles

Higher in protein and other nutrients when made from brown rice rather than white rice flour

Often eaten hot and put into soups but can also be used cold in recipes

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