Whole wheat noodles is easier to cook with than it looks. Here's how to choose, use, and store them, what to substitute, and 2 recipes to get you started.

What are whole wheat noodles?

Whole wheat noodles are noodles made from whole-grain wheat, with the bran and germ left in rather than milled out. The term covers both Western flat egg-style noodles and Asian-style wheat noodles, the common thread being the whole grain rather than refined white flour.

That whole grain gives a tan color, a nuttier flavor, and a firmer, chewier bite, along with the extra fiber that is the usual reason for choosing them.

Think of them as a heartier stand-in wherever a recipe calls for plain noodles. They behave much the same in the pot; the grain just brings more flavor and a sturdier chew.

How to Use Them

Cook them in plenty of salted water like any pasta, allowing a minute or two longer than refined noodles since the bran slows softening. Taste a strand early and drain while there is still a little bite, because they turn from firm to soft quickly.

Their sturdy chew makes them a strong pick for stir-fries, where flimsier noodles tear under tossing. A dish like Stir-Fried Noodles with Green Tea & Fresh Veggies leans on that durability.

For a stir-fry, undercook them by a minute in the boil, since they keep cooking in the hot wok. Toss them in sauce off the heat so they soak up flavor without going soft.

Pairing Them

The nutty, assertive grain wants sauces with their own strength. Soy, sesame, ginger, and garlic suit them in a stir-fry, while in a Western bowl a chunky vegetable or bean sauce holds up better than a delicate cream.

A Whole Wheat Pasta Primavera with Asparagus & Snow Pea shows the lighter side, where crisp vegetables and the chewy noodle balance each other.

The mistake is a thin, mild sauce. The wheat flavor overpowers it and the dish tastes flat, so reach for bold seasoning or save the delicate sauce for refined noodles.

Substitutes

Plain wheat noodles or regular pasta of a similar shape swap in directly, cooking faster and tasting milder. For an Asian dish, soba (buckwheat) noodles bring a comparable nutty, whole-grain character and the same firm chew.

Whole wheat spaghetti or linguine stands in when you want long strands, and a chickpea or lentil noodle gives fiber from a different source, though it softens and breaks more easily, so undercook it.

Buying and Storing

Check that the label leads with "whole wheat" or "whole grain" rather than "wheat flour", which usually means refined. Dried whole wheat noodles keep about a year in a sealed container in a cool, dry spot, slightly less than refined noodles because the germ oil can go rancid.

Fresh whole wheat noodles, sold refrigerated, last only a few days and freeze well. A stale, paint-like smell means the oil has turned. Cooked noodles keep three or four days in the fridge and reheat best with a splash of water or oil to loosen them.

Quick facts

In Chinese

全麦面条

British (UK) term

Whole wheat noodles

en français

nouilles de blé entier

en español

fideos de trigo integral

Recipes using whole wheat noodles

There are 2 recipes that contain this ingredient.

All 2 recipes