List of noodles

Various noodles commonly found in Southeast Asia

This is a list of notable types of noodles. A separate list is available for noodle dishes. 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.

Noodles[edit]

Chinese noodles[edit]

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 Kong[edit]

Indian[edit]

Filipino[edit]

Canton – egg noodles, usually round
Bihon – rice noodles
Lomi – thick egg noodles
Miki – soft yellow egg noodles, usually flat
Misua – wheat vermicelli
Palabok – yellow cornstarch noodles
Sotanghon – glass noodles

Indonesian[edit]

Bakmi
Bihun
Kwetiau
Mie goreng
Mie balap
Mie jagung – made from corn starch.
Mie sagu – made from sago starch.
Mie singkong – made from cassava starch.
Soun – made from tapioca, ganyong starch, or aren starch. Blue soun also popular with food coloring process.

Japanese[edit]

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[edit]

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.