List of noodle dishes

This is a list of notable noodle dishes. Noodles are a type of staple food made from some type of unleavened dough which is rolled flat and cut into one of a variety of shapes. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup.

Noodle dishes

* '' Ash reshteh'' – a type of ''aush'' (Iranian thick soup) featuring ''reshteh'' (thin noodles) and ''kashk'' (a dairy product, made from cooked or dried yogurt), commonly made in Iran and Azerbaijan
* ''Beshbarmak'' – a dish from Central Asian cuisine, usually made from finely chopped boiled meat with noodles and often served with ''chyk'', an onion sauce
* Chow mein sandwich – typically consists of a brown gravy-based chow mein mixture placed between halves of a hamburger-style bun, and is popular on Chinese-American restaurant menus throughout southeastern Massachusetts and parts of neighboring Rhode Island
* Fried noodles – common throughout East Asia, Southeast Asia and South Asia, many varieties, cooking styles, and ingredients exist
* ''Guthuk'' – a noodle soup in Tibetan cuisine
* Instant noodles, or instant ramen, are noodles sold in a precooked and dried block with flavoring powder and/or seasoning oil; the flavoring is usually in a separate packet, although in the case of cup noodles, the flavoring is often loose in the cup
* ''Jajangmyeon'' – a Chinese-style Korean noodle dish topped with a thick sauce made of '' chunjang'', diced pork, and vegetables; variants of the dish use seafood, or other meats
* ''Kesme'' – a type of egg noodle found in various Turkic countries, Iran and Afghanistan, also found in Turkish cuisine and is called ''erişte'' and ''kesme'' in modern standard Turkish; the word itself is a nominalisation of the verb to cut or to slice, referring to the slicing of the dough involved in preparing the noodles
* '' Khow suey'' – a noodle soup made of egg noodles and curried beef or chicken with coconut milk, served with a variety of contrasting condiments
* '' Kugel'' - a casserole in Jewish cuisine made of lokshen
* '' Laping'' – a spicy cold mung bean noodle dish in Tibetan cuisine, a street food also popular in some parts of Nepal
* ''Laghman'' – a Central Asian dish of pulled noodles, meat and vegetables
* Maggi ''goreng'' – a variation of Mamak-style ''mee goreng'', using Maggi brand of instant noodles, prepared with hot water before stir-frying, instead of fresh yellow noodle
* ''Mee bandung Muar'' – the original and authentic version served in Muar district is still considered the best
* ''Meeshay'' – also spelt ''mi shay'', ''mee shay'', ''mee shei'', is a Burmese cuisine dish of rice noodles with a meat sauce
* '' Mì Quảng'' – Vietnamese dish with rice noodles, meat, and herbs, commonly served with a broth, generally infused with turmeric
* ''Mie ayam'' – a common Indonesian dish of seasoned yellow wheat noodles topped with diced chicken meat (''ayam'')
* '' Mont di'' – a collective term for Burmese dishes made with thin rice noodles; the rice vermicelli is used fresh, as it ferments quickly in Myanmar's tropical climate
* ''Nan gyi thohk'' – a ''thoke'' salad dish in Burmese cuisine, made with thick round rice noodles mixed with specially prepared chicken curry and chili oil
* Noodle soup – a variety of soups with noodles and other ingredients served in a light broth, a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia; various types of noodles are used, such as rice noodles, wheat noodles, and egg noodles
* '' Ohn no khao swè'' – a Burmese dish consisting of wheat noodles in a curried chicken and coconut milk broth thickened with gram flour (chickpea flour)
* ''Pancit'' – in Filipino cuisine, ''pancit'' (also spelt ''pansít'') are noodles and the dishes made from them, typically using rice noodles
* '' Pancit Malabon'' – its sauce has a yellow-orange hue, attributable to ''achuete'' (annatto seeds), shrimp broth, and flavor seasoned with ''patis'' (fish sauce for a complex umami flavor) and crab fat
* '' Saimin'' – a noodle soup dish common in the contemporary cuisine of Hawaii
* Silesian dumplings
* Singapore-style noodles – stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat, most commonly chicken, beef, ''char siu'' pork, or prawns, yellow in colour
* ''Soto ayam'' – a traditional Indonesian dish that uses ingredients such as chicken, ''lontong'', noodles, and rice vermicelli
* '' Sukhothai'' – a style of rice noodle soup (''kuai tiao'') served in Thailand
* '' Thenthuk'' – a hand-pulled noodle soup (''thukpa''), a very common noodle soup in Tibetan cuisine
* ''Thukpa'' – a Tibetan noodle soup
* '' Yaka mein'' – a type of beef noodle soup found in many Creole restaurants in New Orleans; also a type of Chinese wheat noodle
* '' Yakisoba'' – a Japanese noodle stir-fry dish

Burmese

* '' Kat kyi kaik'' – a spicy Burmese fried noodle dish
* '' Khauk swè thoke'' – a wheat noodle salad made with dried shrimp, shredded cabbage, carrots, fish sauce, lime and dressed with fried peanut oil
* '' Kyay oh'' – a popular noodle soup made with pork and egg
* ''Kya zan hinga'' – a glass noodle in chicken consommé dish
* ''Meeshay'' – rice noodles with a meat sauce
* '' Mohinga'' – rice noodle and fish soup considered by many to be the national dish of Myanmar
* '' Mont di'' – a collective term for Burmese dishes made with thin rice noodles
* ''Nan gyi thohk'' – an ''a thoke'' salad dish made with thick round rice noodles mixed with chicken curry and chili oil
* '' Ohn no khao swè'' – wheat noodles in a curried chicken and coconut milk broth thickened with chickpea flour
* '' Sigyet khauk swè'' – a fried noodle dish usually including garlic and duck
* ''Shan khauk swè'' – a "soup version" of ''meeshay'' without gel, and fish sauce instead of soy sauce, with flat or round noodles, where the soup is part of the dish itself, rather than as consommé

Bhutanese

* ''Bagthuk'' – rich potato soup with wholemeal hand-cut noodles
* ''Jangbuli'' – whole-wheat pasta served with curd and chives

Cambodian

* '' Banh kanh'' – thick noodles used in Cambodia and Vietnam
* ''Banh sung'' – thin noodles used in Cambodia and Vietnam
* ''Cha kuyteav'' – stir fry noodles with pork belly
* ''Kuyteav'' – a soup with rice noodles and pork stock with toppings
* ''Kuyteav kha kou'' – rice noodles in a beef stew or thick broth soup
* ''Lort cha'' – rice pin noodles stir-fried in fish sauce, soy sauce and palm sugar, with garlic, bean sprouts and scallions or chives
* ''Nem'' – many kinds of salads are made with this type of clear noodle
* ''Num banhchok'' – consists of rice vermicelli topped with a cool fish gravy and raw vegetables
* ''Num banhchok samla kari'' – similar, with curry
* Phnom Penh noodle soup – hot pork broth simmered with pork bone, dried shrimps, dried squids, and fresh daikon, grilled onion, and spices

Chinese

There is a great variety of Chinese noodles, which vary according to their region of production, ingredients, shape or width, and manner of preparation. They are an important part of most regional cuisines within China, as well as in Taiwan, Singapore, and other Southeast Asian nations with sizable overseas Chinese populations.




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*火锅炖粉 (Huoguo dun fen)
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Hong Kong

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Indonesian

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* Mie koba
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* Mie lendir
* Mie letheg
* Mie ongklok
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* Mie pentil
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* Mie sagu
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* Miedes
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Japanese

Japanese noodles are a staple part of Japanese cuisine. They are often served chilled with dipping sauces, or in soups or hot dishes.Sakui, S. (2009, July 1st)
Somen: Chilled, the Japanese Noodles are a Summer Delight
''Los Angeles Times.'' Retrieved January 9th, 2010
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Korean

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Kyrgyzstan

* Ashlan-fu – Karakol cold noodles.

Laotian

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Malaysian

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* Mee bandung - Malaysian shrimp and beef flavoured noodle soup
* Mee goreng
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* Mee sotong – Malaysian noodle with squid.
* Mee udang – Malaysian prawn noodles.
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Nepalese

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Palestinian

* Rqaq w Adas – Palestinian noodle with lentils.

Filipino

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Singaporean

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Spanish

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Taiwanese

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Thai

* Drunken noodles
* Khao soi
* Mi krop
* Pad see ew
* Nam ngiao
* Pad thai
* Rat na

Tibetan

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United States

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File:Whole Chicken Noodle Soup (163937285).jpg, Chicken noodle soup, with bread

Hawaii

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Uzbek

* – Central Asian noodle dish

Vietnamese

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* Bánh cuốn – sheet of rice flour filled with spiced minced pork and mushroom
* Bánh hỏi
* Bún bò Huế – rice vermicelli in soup with beef, lemon grass and other ingredients
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* Bún ốc
* Bún riêu – rice vermicelli in soup with crab meat
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* Gỏi cuốn
* Hủ tiếu – A version of kuay teow that became popular in the 1960s in Southern Vietnam, especially in Saigon. There are different types of noodles for Hu Tieu, such as soft rice noodles, egg noodles, or chewy tapioca noodles.
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Gallery

File:Another Pho Bowl.jpg, A simple pho dish
File:Pancit palabok with calamansi (cropped).jpg, Pancit palabok
File:Pancit.JPG, Pancit luglug
File:Charkwayteow.JPG, Char kway teow
File:Phat Thai kung Chang Khien street stall.jpg, Pad Thai from a street stall in Chiang Mai
File:Bunbo.jpg, Bún bò Huế

See also

* List of fried noodle dishes
* List of noodles
** List of instant noodle brands
** List of noodle restaurants
* List of ramen dishes
* List of pasta
* List of pasta dishes
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References

External links

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{{Lists of prepared foods

Noodle dishes
Noodle