Noodles

Ramen are traditional Japanese noodles used in dishes such as tonkotsu ramen, curry ramen, shio ramen, and miso ramen, among others. The noodles are based on wheat flour, water, salt, and alkaline water known as kansui, which gives ramen its disti... READ MORE

Hand-pulled lamian noodles are one of the cornerstones of traditional Chinese cuisine, and they probably originated in Northern China where wheat has known to be a staple crop for thousands of years. However, the earliest written record describing... READ MORE

Sanuki udon are one of the most popular types of thick and chewy udon noodles. They are made with wheat flour during the time-consuming process in which the noodles are kneaded by hand, left to rise, and are then pressed with hand and fee... READ MORE

Often compared to vermicelli, bánh hỏi are the incredibly thin Vietnamese rice noodles that are traditionally woven into flat, rectangular bundles. It is believed that the noodles originate from Southern Vietnam, but they ... READ MORE

These thick and chewy Japanese noodles are made with wheat flour, and along with soba, they are one of the most popular and most common Japanese noodle varieties. The traditional and most common form of udon is characterized by its round ... READ MORE

Spätzle is the German answer to pasta: thick noodles made from water, salt, flour, and eggs. They are very moist and have a soft texture, so it is not possible to roll them out – instead, they are shaped by hand, with a knife, or presse... READ MORE

Bánh phở are flat and wide Vietnamese rice noodles. They are characterized by their white color and slightly sweet flavor reminiscent of rice. When cooked, the noodles become almost translucent with a soft but firm and slippery tex... READ MORE

Dao xiao mian are traditional Chinese noodles originating from the province of Shanxi. In order to prepare the noodles, a large block of hearty wheat dough is held downwards and shaved with a sharp knife directly into a pot of boiling water. As a ... READ MORE

Longkou cellophane noodles are translucent, odourless and colourless noodles made from green beans and peas in the cities of Longkou, Zhaoyuan, Penglai, Laiyang and Laizhou in Northern Shandong Province in East China. The production of Longkou cel... READ MORE

Rice vermicelli are thin noodles made from rice flour and water. They are often used in stir-fries, salads, or soups. The noodles are represented in a variety of notable dishes throughout various countries such as China, Hong Kong, India,... READ MORE

Mixian are traditional rice noodles from the Chinese Yunnan province. They are characterized by their round shape, medium thickness, silky texture, and a subtle, almost nutty flavor. The noodles are usually used fresh, and they are tradit... READ MORE

Although soba is the Japanese term for buckwheat, the word typically refers to thin buckwheat noodles. The noodles are usually prepared for numerous hot and cold dishes, and can be consumed at both fast food stands on railway stations and... READ MORE

Sōmen are the thinnest Japanese dried noodles made from wheat flour. They are usually served cold, especially during summer, when they are consumed as comfort food, with a dipping sauce called men-tsuyu on the side. Other side di... READ MORE

Shinano soba comes from the mountainous Nagano prefecture in Japan. It is considered to be one of the best noodle types in the country. These noodles are made with buckwheat flour, wheat flour, and water. They are usually consumed cold, d... READ MORE

Wonton wrappers are thin sheets of dough used to make wontons, a type of Chinese dumpling. These wrappers encase various fillings, most commonly a mixture of minced meat (like pork or shrimp) and seasonings. The dough is made with all-purpose flou... READ MORE

Also known as Chinese vermicelli and glass noodles, these thin noodles are made from water and starch extracted from mung beans, yams, cassava, or potato. They are characterized by their translucent appearance and extremely mild ... READ MORE

Misua are extremely thin wheat noodles originating from Fujian in China. The noodles cook very quickly, so they are sometimes added to the soup that has already been removed from the heat source. Misua noodles are a highly versatile ingre... READ MORE

Erişte are traditional Turkish egg noodles made from flour, eggs, milk, semolina, and salt. They are typically made in late summer or early fall in order to dry more easily. The name erişte is derived from a Persian word meaning strip... READ MORE

Shirataki is a variety of Japanese noodles made from a yam-like tuber known as Devil's Tongue. The starch is combined with water and limewater to turn the combination into konnyaku, which is then shredded to make these traditiona... READ MORE

Mung bean sheets are Chinese noodles produced with the starchy flour of the mung bean legume. Even though their transparent and gelatinous texture resembles that of cellophane noodles, they are formed into wide, flat and thin she... READ MORE

These traditional rice noodles can be enjoyed in both sweet and savory versions. They are prepared with a combination of fine rice flour and water that is mixed and put through a special sieve to produce thin strings. If prepared with non-steamed ... READ MORE

Inaniwa udon is a Japanese variety of udon noodles that are thinner and smoother than other types. The noodles are made by hand in the Inaniwa area of Akita prefecture. They're repeatedly kneaded and aged for a while. The aged udon noodles are the... READ MORE

Silver needle is a traditional type of noodle originating from Meizhou. The noodles are short, white, and semi-transparent. They're usually made from a mixture of ground rice flour (glutinous or not) and water, along with cornstarch that's often a... READ MORE

Dotori guksu are traditional South Korean noodles. The noodles are usually made with a combination of acorn flour, salt, and either wheat or buckwheat flour. The acorn flour is ground from white or red acorns, and each has a slightly different fla... READ MORE

Lai fun is a traditional type of noodle originating from Guangdong and the Pearl River Delta region. The noodles are thick and short, similar to silver needle noodles. It's easy to distinguish one from another – lai fun are cut straight down... READ MORE

Hiyamugi are thin Japanese wheat noodles . They are between 1.3 millimeter and 1.7 millimeter in diameter, and anything thinner is somen noodles, while anything thicker is udon. These delicate noodles are traditionally e... READ MORE

Migan is a traditional type of noodle originating from Yunnan Province and the Dai people. These noodles are made from standard non-glutinous rice flour and they're exclusively sold fresh. The noodles are broad and flat in shape. Migan is usually ... READ MORE

Saang mein is a Hongkongese noodle variety consisting of wheat flour, tapioca flour, water, and salt. The noodles are often likened to ramen noodles, but have a somewhat smoother texture. Saang mein can be consumed on its own or ... READ MORE

Shahe fen or he fen or hor fun or guotiao are traditional Chinese noodles originating from Shahe in Guangzhou. In order to make the noodles, rice is soaked, ground into a paste, steamed, and cut into long and thin strips... READ MORE

Garak guksu are traditional South Korean noodles that are similar to the Japanese udon. These thick noodles are made with a combination of wheat flour and salty water. Once prepared, the dough is rolled and cut with a knife into thick noodles. The... READ MORE

Falooda sev is a type of thin, silky vermicelli made from cornstarch or arrowroot. It is thin, translucent, and delicate, with a soft and slightly chewy texture when cooked. Traditionally, falooda sev is made by boiling cornstarch or arrowroot and... READ MORE

Juwari soba are traditional Japanese noodles prepared exclusively with buckwheat flour and water. With their light dark color, slightly grainy texture, and nutty taste, they are considered to be the most traditional soba variety. Whether ... READ MORE

Henan braised noodles are traditional Chinese hand-pulled noodles originating from Henan. This style of wheat flour noodles dates back more than 800 years. The noodles are served in three types of broth – based on beef, mutton, or seafood. T... READ MORE

Cumian are thick Chinese wheat noodles similar to the famous Japanese udon. Prepared with wheat flour and water, they are characterized by their springy texture and a thick, round form. Usually associated with Shanghai, they are ... READ MORE

Himokawa udon are traditional Japanese noodles. They're a specialty from the Kiryu area in Gunma Prefecture. These noodles are instantly recognizable because they're very wide – most of them are over 10cm in width (pretty wide when ... READ MORE

Olchaengi guksu are traditional South Korean noodles that are especially popular in Gangwon province. The noodles are made with a combination of dried corn kernels and water. The corn kernels are placed in a stone grinder and heated in water over ... READ MORE

Niiza ninjin udon is a unique variety of Japanese udon noodles, originating from Niiza, Saitama. Produced since 2002, the noodles are made with wheat flour and carrots. They are characterized by a vivid orange color. The texture is smooth and elas... READ MORE