When it comes to comfort food, nothing beats a bowl (or plate) of noodles. From the smoky sizzle of a stir-fry to the soothing steam of a noodle soup, these strands of goodness have been loved for centuries across Asia.
At Lian Huat, we’ve been making fresh noodles in New Zealand since 1992 — bringing authentic flavours and textures to Kiwi kitchens. Whether you’re a home cook or a seasoned foodie, understanding the different types of noodles will help you choose the perfect one for your dish.
Let’s take a delicious journey through our range and discover which noodle is your match.
Fresh Noodles — The Quick & Versatile Favourite
Also known as Singapore noodles or yakisoba noodles, these pale yellow beauties are slightly thinner than Hokkien, with a lovely chew and mild flavour. They’re 70% cooked, which means you can have dinner on the table in minutes.
Best for: Quick stir-fries, noodle salads, or pan-fried yakisoba.
Try it in: A classic veggie stir-fry with oyster sauce, or tossed with sesame oil and fresh herbs for a cold noodle salad.
Hokkien Noodles — The Bold & Chewy All-Rounder
Thick, yellow, and satisfyingly springy, Hokkien noodles are famous for soaking up big, bold flavours. We make ours egg-free, but still with that rich colour and firm bite thanks to a traditional touch of alkaline water (kansui). They come 50% cooked, so all you need is a quick blanch before tossing them in your wok.
Best for: Stir-fries, braised dishes, seafood noodles, and anything with a rich, savoury sauce.
Try it in: Malaysian-style Prawn Hokkien Mee or stir-fried with garlic soy and veggies.
Udon Noodles — The Silky Comfort Bowl
Creamy white, thick, and smooth, udon noodles bring a whole different texture to the table. Originating from Japan, they’re soft yet pleasantly chewy, perfect for soaking in comforting broths. Like our Hokkien noodles, they’re 50% cooked, making them a time-saving pantry hero.
Best for: Noodle soups, light stir-fries, or chilled dipping noodles.
Try it in: Classic hot udon soup with mushrooms and bok choy, or stir-fried with soy and garlic.
Yang Chun Noodles — The Light & Elegant Choice
These creamy-white, wheat-based noodles are thin to medium in width, with a silky texture and subtle flavour. They’re a versatile blank canvas for lighter dishes where the sauce or broth shines.
Best for: Clear soups, soy-based broths, and delicate noodle salads.
Try it in: A simple soy, spring onion, and sesame oil broth topped with fresh greens.
Egg Wonton Noodles — The Springy Soup & Stir-Fry Star
Golden yellow and rich with egg flavour, Egg Wonton Noodles are thin, springy, and silky — the classic choice for wonton mee or any dish that needs that signature egg noodle bite. They cook quickly and hold their texture beautifully whether in broth or stir-fry.
Best for: Wonton noodle soup, dry tossed noodles with pork char siu, or light soy-based stir-fries.
Try it in: Classic wonton mee with bok choy and dumplings, or tossed in soy, sesame oil, and chilli for a quick meal.
From Our Kitchen to Yours
Whether you’re recreating a hawker-style favourite, making a comforting bowl of broth, or trying something new, Lian Huat Noodles are here to make it easy and delicious. Freshly made in New Zealand with care, our noodles are designed for both authentic flavour and everyday convenience.
Next time you’re in the mood for noodles, try experimenting — swap Hokkien into your usual stir-fry, use udon for a twist on spaghetti, or serve Yang Chun in a fragrant herbal broth.
After all, great noodles are more than just food — they’re the start of a story you create in your kitchen.