List of noodles

However, it is often disputed whether or not pasta classifies as a noodle in common speech, or if there is a distinction. * List of pasta Japanese noodles are a staple part of Japanese cuisine. They are often served chilled with dipping sauces, or in soups or hot dishes. 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. Vietnamese noodles are available in either fresh (tươi) or dried (khô) form. Couscous. Cup Noodles. Fideo. Fried noodles. Frozen noodles. Instant noodle. Mohnnudel. Rice noodles. Macaroni. Rice vermicelli. Schupfnudel. Spätzle. Biangbiang noodles.

Noodle

noodlesegg noodleegg noodles
Acorn noodles, also known as dotori guksu in Korean, are made of acorn meal, wheat flour, wheat germ, and salt. Olchaeng-chi guksu, meaning tadpole noodles, are made of corn soup put through a noodle maker right into cold water. It was named for its features. These Korean noodles are mostly eaten in Gangwon-do. Cellophane noodles are made from mung bean. These can also be made from potato starch, canna starch or various starches of the same genre. Chilk naengmyeon : Korean noodles made of starch from kudzu root, known as kuzuko in Japanese, chewy and semitransparent. Shirataki noodles : Japanese noodles made of konjac (devil's tongue). Kelp noodles, made from seaweed.

List of noodle dishes

FideoFideosSpanish word for noodle
Noodles are often served with an accompanying sauce or in a soup. * Kuy teav 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. * Wonton noodles Japanese noodles are a staple part of Japanese cuisine. They are often served chilled with dipping sauces, or in soups or hot dishes. Noodles cooked in Philippines are influences of Chinese (see History of the Philippines).

Cellophane noodles

cellophane noodleglass noodleglass noodles
The noodles are flavorless so they provide a nice contrast with the sweet kulfi. Kulfi and falooda can be bought from numerous food stalls throughout Pakistan and northern parts of India. In Indonesian cuisine, they are called soun or suun. In Japanese cuisine, they are called harusame, literally "spring rain". Unlike Chinese glass noodles, they are usually made from potato starch. They are commonly used to make salads, or as an ingredient in hot pot dishes. They are also often used to make Japanese adaptations of Chinese and Korean dishes. Shirataki noodles are translucent, traditional Japanese noodles made from the konjac yam and sometimes tofu.

Kesme

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Philippine noodles (pancit). Shirataki noodles. Tibetan noodles. Vietnamese noodles.

Udon

kitsune udonSanuki Udona kind of Japanese noodle
. : also called suba, a regional Okinawan noodle made by adding some vegetal ash to the flour, similar to how ramen is made. However, it is very similar to udon. Bigoli, another similar variety of noodle from Veneto. Bucatini, another similar variety of noodle from Lazio. Kal-guksu, another similar variety of noodle from Korea. Cu mian, a very similar variety of noodle from China. Bánh canh, a similar variety of noodle made from tapioca from Vietnam. Japanese noodles. Pici, a similar variety of noodle from Tuscany. Soba. Sōmen.

Wheat

cornTriticumdwarf wheat
Wheat is a major ingredient in such foods as bread, porridge, crackers, biscuits, Muesli, pancakes, pasta and noodles, pies, pastries, pizza, polenta and semolina, cakes, cookies, muffins, rolls, doughnuts, gravy, beer, vodka, boza (a fermented beverage), and breakfast cereals. In manufacturing wheat products, gluten is valuable to impart viscoelastic functional qualities in dough, enabling the preparation of diverse processed foods such as breads, noodles, and pasta that facilitate wheat consumption.

Ramen

ramen noodlesramen noodlerāmen
It consists of Chinese-style wheat noodles served in a meat or (occasionally) fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork, nori (dried seaweed), menma, and scallions. Nearly every region in Japan has its own variation of ramen, such as the tonkotsu (pork bone broth) ramen of Kyushu and the miso ramen of Hokkaido. Ramen is a Japanese adaptation of Chinese wheat noodles. Ramen was first introduced to Japan by Chinese immigrants in the late 19th or early 20th century. According to the record of the Yokohama Ramen Museum, ramen originated in China and made its way over to Japan in 1859.

Soba

buckwheat noodlesoba noodleshot soba
Soba is the traditional noodle of choice for Tokyoites. Soba is typically eaten with chopsticks, and in Japan, it is considered acceptable to slurp the noodles noisily. This is especially common with hot noodles, as drawing up the noodles quickly into the mouth helps cool them. However, quiet consumption of noodles is no longer uncommon. Like many Japanese noodles, soba noodles are often served drained and chilled in the summer, and hot in the winter with a soy-based dashi broth. Extra toppings can be added to both hot and cold soba. Toppings are chosen to reflect the seasons and to balance with other ingredients. Most toppings are added without much cooking, although some are deep-fried.

Buckwheat

buckwheat flourLargest buckwheat producerbuck wheat
Buckwheat noodles play a major role in the cuisines of Japan (soba), Korea (naengmyeon, makguksu and memil guksu), buckwheat fresh pasta (pasta di grano saraceno) in Apulia region of Southern Italy and the Valtellina region of Northern Italy (pizzoccheri). Soba noodles are the subject of deep cultural importance in Japan. In Korea, guksu (noodles) were widely made from buckwheat before it was replaced by wheat. The difficulty of making noodles from flour with no gluten has resulted in a traditional art developed around their manufacture by hand. Buckwheat groats are commonly used in western Asia and eastern Europe.

Vietnamese cuisine

VietnameseVietnamcuisine
Other famous Vietnamese dishes that originated from the North, particularly from Hanoi include "bún chả" (rice noodle with grilled marinated pork), phở gà (rice noodle with chicken), chả cá Lã Vọng (rice noodle with grilled fish). The abundance of spices produced by central Vietnam’s mountainous terrain makes this region’s cuisine notable for its spicy food, which sets it apart from the two other regions of Vietnam where foods are mostly not spicy. Once the capital of the last dynasty of Vietnam, Huế's culinary tradition features highly decorative and colorful food, reflecting the influence of ancient Vietnamese royal cuisine.

Rice vermicelli

bihunbee hoonbihon
Bún thịt nướng is a Vietnamese dish consisting of grilled pork (often shredded) and vermicelli noodles over a bed of greens (salad and sliced cucumber), herbs and bean sprouts. Also, it often includes a few chopped spring rolls, spring onions, and shrimp. It is commonly served with roasted peanuts on top and a small bowl of nước mắm pha (fish sauce with garlic, chilli, sugar, lime juice, water or coconut juice). Gỏi cuốn is rice vermicelli with pork, shrimp and herbs in a rice paper roll. It is served with nước chấm. Chinese noodles. Khao poon. Laksa. List of noodles. List of noodle dishes. Pancit. Sevai. Shahe fen. Khanom chin. Rice noodles. World's longest rice noodles.

Japan

🇯🇵JPNJapanese
Japanese cuisine is based on combining staple foods, typically Japanese rice or noodles, with a soup and okazu – dishes made from fish, vegetable, tofu and the like – to add flavor to the staple food. In the early modern era ingredients such as red meats that had previously not been widely used in Japan were introduced. Japanese cuisine is known for its emphasis on seasonality of food, quality of ingredients and presentation. Japanese cuisine offers a vast array of regional specialties that use traditional recipes and local ingredients. The phrase ichijū-sansai refers to the makeup of a typical meal served, but has roots in classic kaiseki, honzen, and yūsoku cuisine.

Jajangmyeon

jjajangjjajangmyeonJjajangmyun
Jajang-bap is essentially the same dish as jajangmyeon, but served with rice instead of noodles. Jajang-tteok-bokki is tteok-bokki served with jajang sauce instead of the usual spicy sauce. Instant jajangmyeon products, such as Chapagetti, Chacharoni, and Zha Wang, are instant noodle versions of jajangmyeon consisting of dried noodles that are boiled in the same manner as ramyeon, using dried vegetable pieces that are drained and mixed with jajang powder or liquid jajang sauce, as well as a small amount of water and oil. * Black Day Gan-jjajang – Jajangmyeon with a dry sauce, made without adding water (stock) and starch slurry.

Sara udon

Sara udon, literally "plate noodles" is a dish native to Nagasaki prefecture, Japan. Consisting of a base of noodles, and a topping of fried cabbage, bean sprouts and other vegetables, as well as squid, prawns, pork, kamaboko etc. There are two main varieties of noodles, thinner crispy noodles fried in oil (called pari pari, bari bari, or bari men); as a result this variation is reminiscent of Cantonese-style Chow Mein. Another variation uses thicker Chinese noodles (called chanpon noodles). The style and thickness of noodles varies between restaurants.

Rice flour

flourmochikorice powder
In China, rice flour, called mǐ fěn, is used in a variety of dishes, notably different kinds of rice noodles, like mĭxiàn, or fried noodles chǎo mǐ fěn . In Japan, rice flour is called komeko and is available two forms: glutinous and non-glutinous. The glutinous rice is also called sweet rice, but despite these names it is neither sweet nor does it contain gluten; the word "glutinous" is used to describe the stickiness of the rice when it is cooked. The glutinous variety called mochigomeko is produced from ground cooked glutinous rice and is used to create mochi or as a thickener for sauces.

Starch

starcheswheat starchrice starch
As an additive for food processing, food starches are typically used as thickeners and stabilizers in foods such as puddings, custards, soups, sauces, gravies, pie fillings, and salad dressings, and to make noodles and pastas. Function as thickeners, extenders, emulsion stabilizers and are exceptional binders in processed meats. Gummed sweets such as jelly beans and wine gums are not manufactured using a mold in the conventional sense. A tray is filled with native starch and leveled. A positive mold is then pressed into the starch leaving an impression of 1,000 or so jelly beans. The jelly mix is then poured into the impressions and put onto a stove to set.

Tapioca

tapioca flourtapioca pearlscasabe
Tapioca is a starch extracted from cassava plant (Manihot esculenta). This species is native to the north region and central-west region of Brazil, but its use spread throughout South America. The plant was carried by Portuguese and Spanish explorers to most of the West Indies and Africa and Asia. It is a tropical, perennial shrub that is less commonly cultivated in temperate climate zones. Cassava thrives better in poor soils than many other food plants.

Wheat flour

cake flourwheatflour
Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.

Sweet potato

sweet potatoeskumarakūmara
In Korean cuisine, sweet potato starch is used to produce dangmyeon (cellophane noodles). Sweet potatoes are also boiled, steamed, or roasted, and young stems are eaten as namul. Pizza restaurants such as Pizza Hut and Domino's in Korea are using sweet potatoes as a popular topping. Sweet potatoes are also used in the distillation of a variety of Soju. In Malaysia and Singapore, sweet potato is often cut into small cubes and cooked with taro and coconut milk (santan) to make a sweet dessert called bubur caca or "bubur cha cha". A favorite way of cooking sweet potato is deep frying slices of sweet potato in batter, and served as a tea-time snack. In homes, sweet potatoes are usually boiled.

Korea

KoreanKorean PeninsulaSouth Korea
Other popular dishes include bibimbap which literally means "mixed rice" (rice mixed with meat, vegetables, and red pepper paste) and naengmyeon (cold noodles). Instant noodles or ramyeon are a popular snack food and Koreans also enjoy food from pojangmachas (street vendors), where customers can buy tteokbokki (rice cake and fish cake with a spicy gochujang sauce), gimbap made of steamed white rice wrapped in dried laver seaweed as well as fried squid and glazed sweet potato. Soondae, a sausage made of cellophane noodles and pork blood, is widely eaten.

Vietnam

🇻🇳Viet NamSocialist Republic of Vietnam
Many notable Vietnamese dishes such as bánh cuốn (ride noodle roll), bún riêu (rice vermicelli soup) and phở noodles are originated from the north and were carried to central and southern Vietnam by northern migrants. Local foods in the north are often less spicy than southern dishes as the colder northern climate limits the production and availability of spices. Black pepper is used in place of chillis to produce spicy flavours. Vietnamese drinks in the south also are usually served cold with ice cube especially during the annual hot seasons compared to the north where hot drinks are much more preferable in colder climate.

Noodle soup

mamiMami Bihonsoup
Janchi guksunoodles in a light seaweed broth, served with fresh condiments (usually kimchi, thinly sliced egg, green onions, and cucumbers). Jjamppong – spicy noodle soup of Korean-Chinese origin. Kalguksu – Hand-cut wheat noodles served in a seafood broth. Makguksu – buckwheat noodles with chilled broth. Naengmyeon – Korean stretchy buckwheat noodles in cold beef broth, with onions, julienned cucumber, boiled egg sliced in half, and slices of pears. This dish is popular in the humid summers of Korea. Ramyeon – South Korean noodles in soup, served in food stalls, made of instant noodles with toppings added by stalls.

Japanese Chinese cuisine

Chinese restaurantChineseChinese restaurants in Japan
Ramen a dish of noodles in broth, usually with meat and vegetable toppings, is occasionally referred to as Chuka Soba (中華そば, lit. "Chinese noodles.") In Japan, ramen is one of the most popular fast-food options. Though every Japanese city has numerous inexpensive ramen restaurants specializing in these noodles, numerous varieties of instant ramen (much like the Japanese equivalent of the frozen TV dinner) are available. These noodles have changed much since their origin in China. Four main types of ramen are widely available in Japan: shio ("salt"), shōyu ("soy sauce"), tonkotsu ("pork bone") and miso ("soybean paste").

Kal-guksu

kalguksumemilkal ssakduginoodle
Kal-guksu (literally "knife noodles") is a Korean noodle dish consisting of handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients. It is traditionally considered a seasonal food, consumed most often in summer. Its name comes from the fact that the noodles are not extruded or spun, but cut. The record of noodles can be found in documents of the Goryeo era, but the descriptions are vague and the nature of the noodles isn't clear. In the 12th century document Goryeo dogyeong (hangul:고려도경, hanja:高麗圖經) it is mentioned that noodles were only eaten on special occasions, as wheat flour was very expensive, being imported from China.