Quick Answer:
No, udon noodles are not gluten-free. Traditional udon noodles are made from wheat flour, which contains gluten and is not safe for those with celiac disease or gluten intolerance. Always check labels carefully, as most restaurant and packaged udon is not gluten-free.
But don’t worry! I’ll share some great gluten-free udon alternatives that offer a similar thick, chewy texture, and I’ll guide you through the best store-bought options, as well as a homemade alternative.
What Are Udon Noodles?
Udon noodles are thick, chewy Japanese noodles that are loved for how well they soak up flavor. Because they’re so wide and soft, sauces and broths cling to them—making every bite extra satisfying.
They’ve become more popular in home kitchens lately, especially as more people try cooking Japanese recipes at home. Udon noodles can be round or flat, and in Japan, they’re often considered a comfort food, especially in soups!
You’ll most often find them in dishes like a simple dashi broth or udon noodle soup at Asian restaurants, but they’re also used in cold noodle dishes, especially during the warmer months.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
What Brands Make Gluten Free Udon?
Here are a few brands that offer gluten-free udon alternatives:
- Lotus Foods Brown Rice Udon – Made with brown rice flour. Also, try their brown rice ramen in my Gluten-Free Ramen Soup recipe.
- NM Egg White Udon Noodles – High-protein and keto-friendly. A good option for those following low-carb or a weight loss plan.
- Yuho Organic Shirataki Noodles – Made from konjac root. These have a chewier, lighter texture but work well in soups.
You can also make your own! Try this Gluten-Free Udon Noodle recipe
Substitutions For Udon:
Here are some gluten-free noodle types you can try instead of traditional udon:
- 100% Buckwheat Soba Noodles – Hearty and flavorful (always check the label, just in case!)
- Rice Noodles – These come in thick and thin sizes. Like pad Thai noodles or brown rice ramen. Great in soups or stir-fry.
- Sweet Potato Starch Noodles – Chewy and bouncy; often used in Korean dishes like Japchae.
- Mung Bean Glass Noodles – Clear and soft, but hold up well in broth-based dishes and stir-fries.
Sandi Says: Most Asian markets carry these gluten-free starch-based noodles that mimic the chew of udon surprisingly well.
⚠️ Always double-check product labels and manufacturing practices, since brands can change ingredients or processing methods without warning.
This post may contain affiliate links. Please read our Disclosure Policy.
