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I’ve personally taste-tested a variety of yakisoba noodle substitutes to find the best one for every cooking or baking occasion.

Whether you’re on the hunt for the closest flavor match, in need of a last-minute pantry swap, or want a substitute that fits your diet, I’ve got the answers.

Here’s the quick answer.

Ramen and udon noodles are the best substitutes for yakisoba noodles. They share a similar wheat base, so the only real difference is appearance. If you don’t mind adding a nutty twist to your yakisoba, try soba noodles. You can also try zucchini noodles if you want a low-carb alternative.

Ready? Let’s jump right in.

The experiment

I made different batches of classic yakisoba to put various noodle substitutes to the test.

Yakisoba noodles are the base of a classic yakisoba dish. They’re thin, round noodles made with wheat flour. They soak up the tasty sauce and boast a pleasantly chewy texture.

They’re mainly used for stir-fried dishes and are not typically eaten with broth.

The only problem is they’re not super common. I was looking for a substitute that’s easier to find and tasted just as good with my yakisoba sauce.

Here are the substitutes I tested and my verdicts:

Substitutes	How to Substitute	Verdict
Ramen noodles	Replace in a 1:1 ratio	9/10
Spaghetti noodles	Replace in a 1:1 ratio	8/10
Udon noodles	Replace in a 1:1 ratio	9/10
Soba noodles	Replace in a 1:1 ratio	8/10
Chinese egg noodles	Replace in a 1:1 ratio	8/10
Vermicelli noodles	Replace in a 1:1 ratio	7/10
Zucchini noodles	Replace in a 1:1 ratio	7/10

Psst… I also have a great article about substitutes for yakisoba sauce.

Ramen noodles

Just like yakisoba, dried ramen noodles are wheat-based.

The key difference lies in their appearance: ramen noodles are thinner but still offer a chewy bite like yakisoba noodles.

I used dried ramen noodle packs I found in my local Walmart, but you can also find frozen ramen noodles in Asian grocery markets.

You might be thinking, “I’ve got instant ramen packets at home. Will those work?”

The answer is a resounding “Yes!” It’s an affordable option, and it’ll save you a trip to the store. That’s what I call a win-win.

How to substitute: replace yakisoba noodles in a 1:1 ratio with dried ramen noodles.

Spaghetti

Got spaghetti in your pantry? You’re in luck – it makes a solid yakisoba noodle substitute.

Cooked al dente, spaghetti has a gentle, tender bite.

And if you want to bring it closer to that chewy, springy texture of yakisoba, there’s a trick. Boil it with baking soda.

I was skeptical about this hack (I’m always skeptical about things I read on the internet), but it worked!

It gave my pasta a chewier texture, and a richer, more yellow color.

The team over at Serious Eats suggests using a tablespoon of baking soda per quart of water.

Pro-tip: angel hair pasta is good too if you prefer thinner noodles.

How to substitute: replace yakisoba noodles in a 1:1 ratio with spaghetti.

Udon noodles

If you’ve heard about the dish yaki udon, seeing udon noodles on this list should be no surprise!

They’re wheat-based, like yakisoba noodles, with the same chewy texture. The only difference? They’re much thicker than classic yakisoba noodles.

I used frozen udon noodles that I picked up at my local Asian store, which meant I had to cook them in boiling water for a minute or two to soften them up before using them.

But if you manage to snag a fresh pack, you can add them straight to your sauce.

Psst… udon noodles are really filling.

How to substitute: replace yakisoba noodles in a 1:1 ratio with udon noodles.

Soba noodles

Most people think yakisoba is made with soba noodles (hence the name, right?), but it isn’t!

Soba noodles are made from buckwheat flour instead of wheat, which sets them apart from yakisoba noodles right off the bat.

They have a firmer texture compared to yakisoba noodles.

And the buckwheat adds a subtle nutty flavor that tastes fabulous with my yakisoba sauce.

The best part? Soba noodles are gluten-free, making them an excellent alternative for those who avoid gluten.

Pssst… remember to always check the label if you have dietary restrictions. Some brands will use a blend of wheat and buckwheat flour.

How to substitute: replace yakisoba noodles in a 1:1 ratio with soba noodles.

Chinese egg noodles

Next up, Chinese egg noodles.

The hint is in the name: these noodles are made with eggs, giving them a vibrant color and richer taste than yakisoba.

In terms of texture, these noodles are soft rather than chewy. And they’re a tad thinner than yakisoba noodles.

The beauty of these noodles is their versatility and affordability. You can find a packet in most big-name grocery chains – or you might have some lying around in your kitchen.

Psst… if you’ve got leftovers, you can use them for dishes like chow mein or lo mein.

How to substitute: replace yakisoba noodles in a 1:1 ratio with Chinese egg noodles.

Vermicelli noodles

If you’re on the hunt for another gluten-free option, give vermicelli noodles a go. They look nothing like yakisoba noodles, but they’ll work in a pinch.

These noodles are thin and delicate, but they hold up well in sauces.

And you don’t even need to cook them! Just soak them in hot water for a few minutes, and they’re ready to rock.

Be careful not to leave them soaking too long, or they’ll become sticky.

And add them into your yakisoba sauce just before serving to avoid overcooking them.

How to substitute: replace yakisoba noodles in a 1:1 ratio with vermicelli noodles.

Zucchini noodles

Zucchini noodles, or “zoodles”, are a great low-carb, gluten-free swap for yakisoba noodles.

They taste fresh and have a mild sweetness that won’t clash with your yakisoba sauce.

Making zoodles is easy.

The video below details five different methods, but I found that using a spiralizer was the easiest way to get those long strands.

You can also use a regular julienne peeler if you want to avoid buying another kitchen gadget.

One thing you need to watch out for is zucchini’s water content, which can easily turn the faux noodles mushy.

Before cooking, give them a gentle squeeze to remove some of the excess water.

And don’t overcook them – I added them just as I finished the sauce, and this was enough time to soften them up.

How to substitute: replace yakisoba noodles in a 1:1 ratio with zucchini noodles.

Other substitutes to consider

The suggestions above are my top yakisoba noodles substitutes, but here are more alternatives you can try if you already have them:

Rice noodles – these noodles are wide and have an opaque white color. They’re another gluten-free alternative you can use. And like with vermicelli noodles, you don’t need to cook them. Just soak them in hot water to rehydrate. With the correct preparation, they have a pleasantly chewy texture similar to yakisoba noodles.
Shirataki noodles – these are made from the root of the konjac plant, making them an excellent gluten-free and low-carb substitute. They’re slightly thicker than yakisoba noodles, with a bouncy bite. The only downside with these is they come with a hefty price tag.

Substitutes to avoid

There were loads of suggestions for yakisoba noodle substitutes around the web, but not all of them worked in my experiment.

I saw some blogs suggesting things like Japchae and Korean spicy noodles which doesn’t make any sense because these are dishes made with noodles, not a type of noodle.

Those dishes use glass noodles.