A Beginner's Guide to Chinese Wheat Noodles

Wheat noodles are one of the two main families of Asian noodles, the other being rice noodles. Made from wheat flour, water, and sometimes egg, they're the foundation of dishes like laksa, chow mein, and wonton soup.

What sets them apart is gluten, the protein naturally present in wheat flour, which gives these noodles their springy, chewy bite. That structure is also what lets them hold up in a hot wok or a rich broth without falling apart.

At Yunion, we make our wheat noodles fresh every day at our Osborne Park facility, using the same recipes since 1989. Fresh production means the noodle reaches your kitchen with minimal processing and the full chew intact, rather than the softer bite you get from a dried or frozen equivalent.

Ready to see the range? Browse our fresh wheat noodles or find a stockist near you.

What Makes Wheat Noodles Different From Rice Noodles?

Rice noodles are naturally gluten free and have a softer, more delicate texture. Wheat noodles, by comparison, offer:

• A firmer, chewier bite thanks to gluten structure

• Better structural integrity in high-heat cooking, so they hold up in a wok without breaking down

• More protein, again from the gluten content

• A subtle wheaty flavour that pairs well with bold sauces rather than getting lost under them

Neither is objectively better. Rice noodles suit lighter dishes like pho or pad thai, while wheat noodles are the better call for anything that needs structure: substantial stir-fries, thick broths, or dishes with a heavier sauce.

Common Types of Chinese Wheat Noodles

Thickness, texture, and whether the noodle contains egg all affect how it performs in a dish. Two of the types below, Hokkien and Shanghai egg noodles, get a full breakdown in our Types of Asian Noodles guide, so we've kept the summaries short here and focused the detail on the two varieties that the guide doesn't cover.

Hokkien Noodles

Thick, yellow wheat noodles with a robust, chewy texture. Best for hearty soups like laksa and fish ball noodle soup, and stir-fries with bold, chunky ingredients. They need very little cooking, generally just 1 to 2 minutes in boiling water until they separate. See our full Hokkien noodle page for more.

Shanghai Egg Noodles

Thinner than Hokkien, with a smooth texture and subtle egg flavour that gives a firmer structure than plain wheat noodles. Best for lighter stir-fries, chow mein and lo mein, where you want the noodle to take on the sauce rather than compete with it. More details are on our Shanghai egg noodle page.

Yang Chun Noodles

A Shanghai classic, Yang Chun noodles are typically served in a simple, savoury broth with little else added. These wheat noodles are built to showcase clean, wheaty flavour rather than to carry a heavy sauce, which makes them a good winter dish when you want the noodles themselves to be the point. Yang Chun is part of Yunion's Kitchen Line commercial range; get in touch if you're a restaurant or café wanting to stock it.

A Note on Wonton-Style Noodles

Traditional wonton noodle soup, a Cantonese dish, uses a very thin egg noodle designed to sit quietly in a clear broth alongside wontons. This style calls for a noodle that's delicate rather than chewy, closer in spirit to a thin egg noodle than to Hokkien. If you're after that style of dish, our Shanghai egg noodles are the closest match in Yunion's current range.

Not sure which noodle suits your dish? Browse our recipes for dish-specific guidance.

Wheat vs Rice Noodles: Which Should You Choose?

The right choice comes down to the dish, not one noodle being better than the other.

Choose wheat noodles when:

• You want a chewy, substantial texture

• Your dish has bold flavours or a thick sauce

• You're making a stir-fry that needs a noodle with structure

• You want a more filling result

Choose rice noodles when:

• You need a gluten-free option

• Your dish is lighter, like pho or pad thai

• You want a softer, silkier texture

• You're making fresh spring rolls or a cold noodle salad

Yunion specialises in fresh wheat noodles, made daily in Osborne Park, so if your recipe calls for that springy bite, that's where our range fits.

How to Store Fresh Wheat Noodles

Fresh wheat noodles need refrigeration at or below 4°C, used by the date on the pack. Once opened, use within 1 to 2 days for the best texture.

Where to Find Yunion Wheat Noodles in Perth

Yunion's wheat noodles are stocked at premium grocers, independent grocers and Asian supermarkets across Perth Metro, with parts of regional WA also covered. Look for the WA Made badge on our packaging. Find your nearest stockist here.

For restaurants and cafés, we also supply bulk quantities direct from Osborne Park, backed by simultaneous HACCP and Halal certification, which is uncommon among WA noodle manufacturers. Contact our team for trade pricing and delivery windows.

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Frequently Asked Questions

What's the difference between wheat noodles and rice noodles?

Wheat noodles contain gluten, which gives them a firmer, chewier texture and more structure in high-heat cooking. Rice noodles are naturally gluten free with a softer, more delicate bite, and suit lighter dishes.

Are wheat noodles the same as egg noodles?

Not always. Some wheat noodles, like Shanghai egg noodles, contain egg for a richer flavour and firmer structure. Others, like Hokkien noodles, are typically made without egg. Check the pack if this matters for your dish.

Which wheat noodle should I use for a stir-fry?

Hokkien noodles suit heartier stir-fries with bold ingredients. Shanghai egg noodles work better in lighter stir-fries where you want the sauce to come through.

Which wheat noodle is best for soup?

Hokkien noodles are the standard choice for laksa and fish ball noodle soup. Yang Chun noodles suit a simpler, cleaner broth where the noodle itself is the focus.

How long do fresh wheat noodles last in the fridge?

Unopened, they'll keep until the date on the pack. Once opened, use within 1 to 2 days for the best texture.

Are Yunion's wheat noodles Halal certified?

Yes. Yunion holds both HACCP and Halal certification simultaneously across our full fresh range, made at our Osborne Park facility.

Where can I buy Yunion wheat noodles in Perth?

Our range is stocked at premium grocers, independent grocers and Asian supermarkets across Perth Metro and parts of regional WA. Find your nearest stockist here.

Do you supply wheat noodles to restaurants and cafés?

Yes, in bulk quantities direct from our Osborne Park facility, including Hokkien and Yang Chun. Get in touch for trade pricing.

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Choosing Your Noodle

Wheat noodles are the right call whenever a dish needs structure, chew, and a flavour that can stand up to a bold sauce or a rich broth. Once you know the main types, matching noodle to dish becomes second nature.

Find a Yunion stockist near you, browse our full range, or get in touch for trade enquiries.