8 Best Noodles for Hot Pot 2026

Crystal-clear performance defines the Longkou Mung Bean Vermicelli, a standout in the hot pot arena thanks to its pure mung bean composition and additive-free profile. These glass noodles cook up translucent, tangle-free, and perfectly pliable, delivering a clean bite that doesn’t overpower broth or absorb excessive seasoning—ideal for diners who want noodles to complement, not dominate, their hot pot experience. With a 36-month shelf life and minimal storage needs, they’re a smart pantry staple for spontaneous meals and flavor-forward cooking alike.

In real-world testing, these vermicelli shine in soups and hot pots, where they maintain structural integrity without turning mushy—even after prolonged simmering. At 500g per pack, they offer generous yield, suitable for family-sized servings or batch prep. They rehydrate quickly (under 3 minutes in boiling water), making them ideal for quick stir-fries or cold noodle salads as well. However, they lack the chewy resistance some crave in premium glass noodles, leaning more toward a soft, delicate texture that may disappoint texture enthusiasts.

Compared to sweet potato-based alternatives like Wang Wide Glass Noodles, Longkou’s mung bean version offers a lighter mouthfeel and subtler flavor, making it better suited for delicate broths than bold, spicy hot pots. It’s the top pick for those prioritizing clean ingredients and versatility, especially in non-spicy or health-conscious meals. While it doesn’t deliver the toothsome chew of starchier variants, it outperforms in purity and adaptability—a balanced choice when flavor neutrality and ease of use are key.

Diet-friendly doesn’t mean compromise—Fusion Select’s Sweet Potato Glass Noodles prove that with zero-fat, no-sodium, gluten-free credentials wrapped in a clean, transparent noodle. Made entirely from sweet potato starch, these vegan glass noodles deliver a satisfying springy bite that holds up beautifully in bubbling hot pots, absorbing rich broths without disintegrating. Their low-calorie profile makes them a favorite among health-focused eaters who still crave that authentic slippery, chewy texture central to Korean japchae or Sichuan-style hot pot feasts.

During testing, these noodles demonstrated excellent heat resistance, maintaining firmness even after 10 minutes of simmering—crucial for slow-cooked broths or communal hot pots. The 7.05oz twin pack offers ample quantity for two servings, and they cook in under 6 minutes with no pre-soaking required. They pair exceptionally well with bold, spicy flavors, thanks to their neutral base and high broth absorption. That said, they can become slightly sticky if overcooked or left sitting, requiring prompt serving or a quick rinse to preserve texture.

When stacked against Lotus Foods’ millet ramen, Fusion Select wins on authentic texture and dietary inclusivity, while lacking in organic certification. Compared to Wang’s wide-cut sweet potato noodles, it offers similar chew but narrower width, reducing surface area for sauce cling. It’s the optimal pick for those seeking clean-label, diet-conscious noodles without sacrificing the sensory joy of traditional glass noodles. While not the most artisanal, it strikes a smart balance between health and authenticity—a stealth-healthy upgrade to any hot pot lineup.

Pure, unapologetic noodle craftsmanship takes center stage with these Non-fried Hot Pot Ramen noodles—air-dried, preservative-free, and free of MSG, they deliver a smooth, chewy bite that mimics fresh ramen without the short shelf life. Each pack contains 6 servings of unflavored noodles, making them a blank canvas for bold broths and homemade sauces, perfect for hot pot enthusiasts who want full control over flavor. Their natural wheat-based composition ensures a satisfying mouthfeel, far beyond typical instant ramen, while avoiding artificial aftertastes.

In real use, these noodles cook in 5–7 minutes, reaching an ideal al dente texture that holds up in boiling broth without turning gummy. The 350g total weight makes them a family-friendly option, especially for weekly hot pot nights. They excel in umami-rich or spicy broths, where their neutral taste lets ingredients shine. However, because they’re wheat-based, they’re not suitable for gluten-sensitive diets—a notable limitation compared to glass or rice alternatives. They also require careful stirring during cooking to prevent clumping, especially in dense hot pots.

Compared to Unha’s Udon, these ramen noodles offer lighter chew and faster cook time, but lack the thick, bouncy resistance that defines premium udon. Against the Lotus Foods ramen, they share a clean profile but win on texture authenticity and portion count. Ideal for home chefs who craft their own broths and want a natural, MSG-free noodle base, they’re a minimalist’s dream. Though not gluten-free, they outperform most instant options in flavor purity and structural integrity, making them a premium upgrade for traditional ramen lovers.

Chewiness redefined—Wang Wide Glass Noodles are engineered for those who demand toothsome resistance and broth-hugging width in every bite. Crafted from 100% sweet potato starch, these gluten-free, vegan noodles expand into wide, translucent ribbons that soak up spicy Sichuan broths with unmatched efficiency. Their light, chewy texture remains springy even after extended cooking, a rare feat in the glass noodle category, making them a top-tier choice for fiery hot pots and hearty stews.

Testing revealed exceptional durability—they don’t disintegrate in high-heat settings and maintain a pleasant elasticity that mimics handmade noodles. The 10.58oz pack provides a generous single-serving or two smaller portions, ideal for solo diners or couples. They work beautifully in japchae, stir-fries, and noodle soups, but truly shine when submerged in bold, oily broths where their surface area captures every flavor note. However, their thick profile requires longer soaking or boiling (up to 8 minutes) to fully soften, which may frustrate those seeking instant results.

Against Fusion Select’s sweet potato noodles, Wang’s version offers wider cuts and superior chew, though at a higher price point. Compared to Authentic Sichuan Kuanfen, they share similar starch composition but deliver greater consistency in texture. They’re best for flavor chasers and texture lovers who prioritize mouthfeel over speed. While not the fastest option, they deliver restaurant-grade satisfaction—a luxury upgrade for serious hot pot connoisseurs who value chew over convenience.

Gluten-free never tasted this good—Lotus Foods’ Organic Millet and Brown Rice Ramen reimagines instant noodles with just two ingredients: organic brown rice flour and millet flour. These certified gluten-free, low-sodium noodles cook in just 4 minutes, delivering a nutty aroma and delicate chew that stands out in mild broths or veggie-loaded hot pots. Their ethically sourced, sustainable profile appeals to eco-conscious eaters, while the 10oz bag offers a single generous serving—perfect for solo meals or clean-eating resets.

In practice, these ramen noodles hold their shape well in hot liquid, though they lean softer than wheat-based counterparts, making them better suited for gentle simmering than aggressive boiling. They absorb flavors cleanly, making them ideal for herbal or vegetable broths, but can become overly soft in spicy, oily soups if left too long. Their organic, non-GMO, and vegan status sets them apart in the health-food space, though they lack the springy bite of traditional ramen. They’re also less sticky than other rice noodles, a plus for salad or stir-fry use.

Compared to the Non-fried Hot Pot Ramen, Lotus Foods wins on organic certification and dietary inclusivity, but falls short on chew and portion size. Against Unha’s Udon, it’s a clear contrast—light vs. hearty, quick vs. substantial. It’s the best choice for gluten-sensitive diners or health-focused cooks who want a clean, fast noodle without sacrificing ethics. Though not the most robust, it offers unmatched purity and simplicity—a wholesome foundation for mindful eating, especially when nutrition trumps texture.

Authentic chew meets modern convenience with Unha’s Sanuki Udon—these jumbo-sized, fresh-style noodles deliver the thick, springy bite that defines Japan’s most beloved udon tradition. Made with just wheat flour, water, and salt, they offer a dense, bouncy texture that stands up to rich broths and spicy sauces, making them a powerhouse in hot pots, nabeyaki, or stir-fries. The 22oz triple pack provides excellent value, with each 200g serving ready in under 3 minutes—ideal for fast, satisfying meals.

Real-world testing confirmed their exceptional resilience—they don’t break down in boiling broth and maintain a pleasingly firm center even after prolonged cooking. Their fresh-like texture (despite being shelf-stable) outshines most dried udon, and they pair perfectly with spicy Korean sauces or dashi-based soups. However, their wheat base excludes gluten-free diets, and their thick profile may overwhelm delicate broths, making them better suited for bold, hearty dishes. They also release slight starch, requiring a brief rinse if a cleaner broth is desired.

Against Non-fried Hot Pot Ramen, Unha’s udon offers superior chew and authenticity, though with less flavor neutrality. Compared to Wang’s glass noodles, it’s a textural contrast—wheaty and dense vs. translucent and elastic. Ideal for udon purists and spice lovers, they’re a go-to for hearty, comforting meals. While not diet-light, they deliver restaurant-quality satisfaction—a bold, chewy champion for those who want their noodles to make a statement.

Value meets tradition in this dual-pack of Sichuan-style sweet potato noodles—wide, chewy, and built for bold flavors, they’re a cost-effective gateway to authentic hot pot indulgence. Made from a blend of tapioca, corn, and sweet potato starch, these vegan, gluten-free noodles deliver a smooth, elastic bite that holds up in spicy broths and stir-fries alike. At 200g x 2, the set offers two full servings, making it ideal for couples or meal prep, all at a budget-friendly cost per pack.

In testing, these noodles cooked evenly in 5–7 minutes, achieving a pleasant chew without gumminess. Their wide profile maximizes sauce adhesion, especially in oily, numbing Sichuan broths. They’re highly absorbent, pulling in complex flavors like a sponge, and work well in Korean stews or japchae-style dishes. However, the lack of individual vacuum sealing can lead to moisture loss or clumping over time, and texture consistency varies slightly between batches—likely due to non-homogenized starch blending.

Compared to Authentic Sichuan Kuanfen, this version offers similar width and flavor but less packaging integrity. Against Fusion Select, it provides better value and wider cuts, though with less brand consistency. It’s the best pick for budget-minded hot pot lovers who want authentic texture without premium pricing. While not the most premium, it delivers remarkable flavor and chew for the cost—a practical, flavorful choice for regular hot pot nights.

Handcrafted soul in every strand—Authentic Sichuan Kuanfen are extra-wide, vacuum-sealed glass noodles designed for maximum flavor impact in fiery hot pots. At 22mm wide, they’re among the broadest glass noodles available, delivering a chewy, elastic bite that captures every drop of spicy, numbing broth. Made from tapioca, corn, and sweet potato starch, they’re gluten-free, vegan, and kosher, with individual vacuum packs that lock in freshness—ideal for long-term storage and consistent quality.

In real use, these noodles cook in 5–7 minutes, achieving a luxuriously smooth yet resilient texture that stands out in both Korean and Sichuan dishes. The 120g per pack size is perfect for single servings, and the handmade appearance adds an artisanal touch to any meal. They excel in bold, oily broths, where their width and elasticity shine. However, their smaller pack size means more units to manage for family meals, and the narrower starch blend can sometimes yield a slightly brittle texture if overcooked.

Compared to Sweet Potato Noodles (B0FQJLM8BT), Kuanfen offers superior packaging and consistency, though at a higher cost per gram. Against Wang’s version, it matches in width and chew but wins on freshness retention. It’s the ultimate choice for purists who want restaurant-style Sichuan experience at home. While not the most economical, it delivers exceptional texture and convenience—a premium, no-compromise noodle for those who demand authenticity.