This is a list of notable noodles.

Noodle Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, In ...

s are a type of staple food4,000-Year-Old Noodles Found in China
/ref> made from some type of unleavened

dough Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavenin ...

which is rolled flat and cut into long strips or strings. Noodles are usually cooked in boiling water, sometimes with cooking oil or

salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quant ...

added. They are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. Noodles can be refrigerated for short-term storage, or dried and stored for future use.

Noodles

Cup Noodles Cup noodle is a registered trademark of Nissin Foods and is known as precooked instant noodle with flavoring powder and/or seasoning sauce sold in a polystyrene, polyethylene, or paper cup. The flavoring can be in a separate packet or loose in t ...

* Fideo *

Fried noodles Fried noodles are common throughout East Asia, Southeast Asia and South Asia. Many varieties, cooking styles, and ingredients exist. Fried noodle dishes File:Beefchowfoon.jpg, Beef chow fun File:Charkwayteow.JPG, Char kway teow File:Phat Thai ...

Frozen noodles Frozen noodles and chilled noodles are types of instantly prepared Asian (or European) noodles that are sold frozen or chilled. These products differ from prepackaged dehydrated noodles in a number of ways: in flavor, in texture, and in that they ...

* Instant noodle * Mohnnudel *

Rice noodles Rice noodles, or simply rice noodle, are noodles made with rice flour and water as the principal ingredients. Sometimes ingredients such as tapioca or corn starch are added in order to improve the transparency or increase the gelatinous and c ...

Rice vermicelli Rice vermicelli is a thin form of noodle. It is sometimes referred to as 'rice noodles' or 'rice sticks', but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rathe ...

* Schupfnudel * Coca noodles *

Kesme Kesme or erişte is a type of egg noodle found in various Turkic countries, Iran and Afghanistan. It is also found in Turkish cuisine and is called ''erişte'' and “kesme” in modern standard Turkish. The word itself is a nominalisation of ...

Chinese noodles

There is a great variety of

Chinese noodles Chinese noodles vary widely according to the region of production, ingredients, shape or width, and manner of preparation. Noodles were invented in China, and are an essential ingredient and staple in Chinese cuisine. They are an important part ...

, 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 Taiwan, officially the Republic of China (ROC), is a country in East Asia, at the junction of the East and South China Seas in the northwestern Pacific Ocean, with the People's Republic of China (PRC) to the northwest, Japan to the nort ...

Singapore Singapore (), officially the Republic of Singapore, is a sovereign island country and city-state in maritime Southeast Asia. It lies about one degree of latitude () north of the equator, off the southern tip of the Malay Peninsula, bor ...

, and other

Southeast Asia Southeast Asia, also spelled South East Asia and South-East Asia, and also known as Southeastern Asia, South-eastern Asia or SEA, is the geographical south-eastern region of Asia, consisting of the regions that are situated south of mainlan ...

n nations with sizable overseas Chinese populations. * Biangbiang noodles * Cellophane noodles * Chinkiang pot cover noodles * Cumian * Daoxiao noodles * Dragon beard noodles * Henan braised noodles * Hot dry noodles * Jook-sing noodles * Kaomianjin * Lai fun *

Lamian Lamian (simplified Chinese: 拉面; traditional Chinese: 拉麵; pinyin: ''Lāmiàn'') is a type of soft wheat flour Chinese noodle that is particularly common in northern China. Lamian is made by twisting, stretching and folding the dough int ...

* Liangpi *

Migan Migan () is a type of rice noodle from the Dai people, a Tai cultural group from Yunnan Province, China. It is made from ordinary non-glutinous rice, and it is only sold fresh. Difference from other noodles Unlike the circular '' mixian'', ''m ...

* Misua * Mixian * Mung bean sheets *

Oil noodles Oil noodles or cooked noodles is a type of Chinese noodle. It is sometimes used in Cantonese cuisine. Production Oil noodles are made of wheat flour, eggs, egg whites, salt, corn oil, and sodium benzoate. In Hong Kong, United States and Can ...

Paomo ''Paomo'' is a specialty of Shaanxi cuisine and is a typical food eaten in the city of Xi'an and other cities of Guanzhong. It is a hot stew of chopped-up steamed leavened flat bread, known regionally as ''mo'' (), cooked in lamb broth and serv ...

* Saang mein *

Shahe fen ''Shahe fen'' (沙河粉), or simply ''he fen'' (河粉), is a type of wide Chinese noodle made from rice. Its Minnan Chinese name, translated from the Mandarin 粿條 (''guotiao''), is adapted into alternate names which are widely encounter ...

* Shrimp roe noodles * Silver needle noodles *

Yi mein Yi mein () is a variety of flat Cantonese egg noodles made from wheat flour. They are known for their golden brown color and chewy characteristics. The slightly chewy and slightly spongy texture of the noodles is due to the soda water used in ...

Youmian Youmian () are a variety of Chinese noodle widely used in Southern China, especially in the cuisines of Hong Kong and Guangdong. It has also been selectively used in the dishes of Shanghai, Malaysia, and Singapore. Youmian is also used in some di ...

Hong Kong

* Gong Zai Mian *

Wonton noodles Wonton noodles (, also called wanton mee or wanton mein) is a noodle dish of Cantonese origin. Wonton noodles were given their name, ''húntún'' (), in the Tang Dynasty (618-907 CE). The dish is popular in Southern China, Hong Kong, Indonesia, ...

Indian

Idiyappam Idiyappam ( ta, இடியப்பம்/இடியாப்பம், Malayalam: ഇടിയപ്പം), also known as string hopper, ''indiappa'' ( Sinhala: ඉඳිආප්ප), ''noolputtu'' ( ta, நூல்புட்டு, M ...

Sevai Sevai (Hindi : सेवई), shavige (Kannada: ಶಾವಿಗೆ), saemia and santhakai (Tamil: சந்தகை) is a type of rice vermicelli popular in India. While typically made from rice, varieties made out of other food grains like ...

Filipino

* Canton – egg noodles, usually round * Bihon –

rice noodles Rice noodles, or simply rice noodle, are noodles made with rice flour and water as the principal ingredients. Sometimes ingredients such as tapioca or corn starch are added in order to improve the transparency or increase the gelatinous and c ...

* Lomi – thick egg noodles * Miki – soft yellow egg noodles, usually flat * Misua – wheat vermicelli * Palabok – yellow cornstarch noodles * Sotanghon –

glass noodles Cellophane noodles, or fensi (), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water. A stabilizer such as chitosan ...

Indonesian

Bakmi ''Bakmi'' ( jv, ꦧꦏ꧀ꦩꦶ, bakmi) or ''bami'' ( th, บะหมี่, ) is a type of wheat based noodles derived from Chinese cooking tradition. It was brought to Indonesia by Chinese immigrants from Southern Chinese provinces like Fuj ...

Bihun Rice vermicelli is a thin form of noodle. It is sometimes referred to as 'rice noodles' or 'rice sticks', but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather ...

* Kwetiau * Mie goreng * Mie balap * Mie jagung – made from corn starch. * Mie sagu – made from

sago Sago () is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of ''Metroxylon sagu''. It is a major staple food for the lowland peoples of New Guinea and the Maluku Islands, where it is c ...

starch. * Mie singkong – made from

cassava ''Manihot esculenta'', commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated ...

starch. * Soun – made from

tapioca Tapioca (; ) is a starch extracted from the storage roots of the cassava plant (''Manihot esculenta,'' also known as manioc), a species native to the North and Northeast regions of Brazil, but whose use is now spread throughout South America ...

, ganyong starch, or

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starch. Blue soun also popular with

food coloring Food coloring, or color additive, is any dye, pigment, or substance that imparts color when it is added to food or drink. They come in many forms consisting of liquids, powders, gels, and pastes. Food coloring is used in both commercial food ...

process.

Japanese

Japanese noodles Noodles are a staple 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 ...

are a staple part of

Japanese cuisine Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: ) is based on rice with miso soup and oth ...

. 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 * Hiyamugi *

Ramen is a Japanese noodle dish. It consists of served in a broth; common flavors are soy sauce and miso, with typical toppings including , nori (dried seaweed), menma (bamboo shoots), and scallions. Ramen has its roots in Chinese noodle di ...

Sanuki udon Sanuki udon () has been the type of udon noodle most popular in the Kagawa prefecture in Japan, but is now easily found throughout the neighboring Kansai region and much of Japan. It is characterized by its square shape and flat edges with rathe ...

Shirataki noodles Shirataki ( ja, 白滝, often written with the ''hiragana'' ) are translucent, gelatinous Japanese noodles made from the corm of the konjac yam. They are part of traditional Japanese cuisine, but they are also appreciated by people with allergie ...

* Soba *

Sōmen , ''somyeon'' ( ko, 소면; 素麵), or ''sùmiàn'' () is a very thin noodle made of wheat flour, less than 1.3 mm in diameter. The noodles are used extensively in East Asian cuisines. Japanese ''sōmen'' is made by stretching the dough ...

Udon Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as with a mild broth called ...

* Wanko soba *

Yakisoba ''Yakisoba'' ( ja, 焼きそば ), "fried noodle", is a Japanese noodle stir-fried dish. Usually, soba noodles are made from buckwheat flour, but soba in yakisoba are Chinese noodles (Chuuka soba) made from wheat flour, typically flavored with ...

Korean

Korean noodles Korean noodles are noodles or noodle dishes in Korean cuisine, and are collectively referred to as ''"guksu"'' in native Korean or ''"myeon"'' in hanja character. Preparations with noodles are relatively simple and dates back to around BC 6000 ...

are noodles or noodle dishes in Korean cuisine, and are collectively referred to as ''guksu'' in native Korean or ''myeon'' (cf.

mien The Yao people (its majority branch is also known as Mien; ; vi, người Dao) is a government classification for various minorities in China and Vietnam. They are one of the 55 officially recognised ethnic minorities in China and reside in t ...

) in Sino-Korean vocabulary. * Cellophane noodles * Cheonsachae * Dotori guksu * Garak guksu *

Jjolmyeon (쫄면) is either a type of Korean noodle with a very chewy texture made from wheat flour and starch, or a cold and spicy dish () made with the noodles and vegetables. can add many vegetables such as cabbage and bean sprouts. The spicy an ...

Malaysian

Char kway teow ''Char kway teow'' () is a stir-fried rice noodle dish from Maritime Southeast Asia and is of southern Chinese origin. In Hokkien and Teochew, ''char'' means 'stir-fried' and ''kway teow'' refers to flat rice noodles. It is made from flat r ...

Kolo mee Mee kolo or kolok mee ( Malay: ''Mi Kolok''; Iban: ''Mi Kering'' or ''Mi Rangkai''; ) is Malaysian dish of dry noodles tossed in a savoury pork and shallot mixture, topped off with fragrant fried onions originated from the state of Sarawak, char ...

* Mee bandung Muar *

Mee goreng ''Mee goreng'', or ''mi goreng'', refers to fried noodles in the Malay-speaking cultures of several countries, such as the Southeast Asian states of Brunei, Malaysia, and Singapore. A notable variant, ''mee goreng mamak'' is associated with ...

* Mee kari *

Mee Rebus Mee rebus, also known as mie rebus/mi rebus in Indonesian spelling, is a Maritime Southeast Asian noodle soup dish. Literally translated as "boiled noodles", it is popular in Maritime Southeast Asian countries such as Indonesia, Malaysia, ...

* Pan mee *

Thai

* Khanom chin *

Vietnamese

Vietnamese noodles Vietnamese cuisine includes many types of noodles. They come in different colors and textures and can be served wet or dry, hot or cold, and fresh (tươi), dried (khô), or fried. Types of noodles Vietnamese noodles are available in either fre ...

are available in either fresh (tươi) or dried (khô) form. * Cellophane noodles (miến) *

( bánh phở, bánh đa,

bánh canh ''Bánh canh'' () are a thick Vietnamese noodles that can be made from tapioca flour or a mixture of rice and tapioca flour. "Cake" refers to the thick sheet of uncooked dough from which the noodles are cut. *''Bánh canh cua'' – a rich, th ...

hủ tiếu or is a dish eaten in Vietnam as breakfast. It may be served either as a soup () or dry with no broth (). became popular in the 1960s in Southern Vietnam, especially in Saigon. The primary ingredients of this dish are pork bones, mixed wi ...

) *

(bún,

bánh hỏi ''Bánh hỏi'' ( is a Vietnamese dish consisting of rice vermicelli woven into intricate bundles and often topped with chopped scallions or garlic chives sauteed in oil, served with a complementary meat dish. The strings of noodles are usuall ...

)