List of noodles

Various noodles commonly found in Southeast Asia
Misua noodle-making in Lukang, Taiwan

This is a list of notable noodles. Noodles are a type of staple food[1] made from some type of unleavened dough which is rolled flat and cut into long strips or strings. 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. Noodles can be refrigerated for short-term storage, or dried and stored for future use.


Fideo is a type of pasta commonly used in soups
Commercial thin spätzle

Chinese noodlesEdit

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.

Hong KongEdit




Pasta is a staple food of traditional Italian cuisine, which comes in many forms. Typically, pasta is a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. However, it is often disputed whether or not pasta classifies as a noodle in common speech, or if there is a distinction.


Fresh ramen
Slicing soba noodles as part of its preparation at the Kanda Matsuri

Japanese noodles are a staple part of Japanese cuisine. They are often served chilled with dipping sauces, or in soups or hot dishes.[2]


Korean noodles are noodles or noodle dishes in Korean cuisine, and are collectively referred to as guksu in native Korean or myeon (cf. mien) in Sino-Korean vocabulary.




Dried banh pho

Vietnamese noodles are available in either fresh (tươi) or dried (khô) form.

See alsoEdit


  1. ^ 4,000-Year-Old Noodles Found in China
  2. ^ Sakui, S. (2009, July 1st). Somen: Chilled, the Japanese Noodles are a Summer Delight. Los Angeles Times. Retrieved January 9th, 2010

External linksEdit