This research investigates the properties of flours of different wheat varieties, belonging to the Canadian Western Red Spring (CWRS) and Canadian Prairie Spring Red (CPSR) wheat classes, for their suitability in making yellow alkaline noodles (YAN), a staple of Asian diets. Maximum cutting stress (MCS), Stress-Relaxation and Kieffer rig tests are traditional methods that were used to evaluate cooked YAN firmness. Ultrasound at 50 kHz was used to measure the rheological properties of raw YAN made from the various wheat classes/varieties. In general, higher protein CWRS wheat class flours produced firmer YAN, but some CPSR wheat varieties produced comparable if not firmer YAN despite being significantly lower in flour protein content. These differences were also evident from ultrasonic tests. My research demonstrates the suitability of Canadian wheat for YAN production as well as ultrasound’s ability to discriminate raw YAN rheological properties.