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

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.


This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources.

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

Chinese noodles

Cellophane noodles
Shrimp roe noodles
Rice vermicelli

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



Main article: Pancit



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.


Wonton noodles



Dried banh pho

Main article: Vietnamese noodles

See also


  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