Friednoodles are common throughoutEast Asia,Southeast Asia andSouth Asia. Many varieties, cooking styles, and ingredients exist.

• Beef chow fun – Cantonese dish of stir-fried beef, flat rice noodles, bean sprouts, andgreen onions
• Char kway teow – Chinese-inspired dish commonly served in Malaysia and Singapore, comprising stir-fried, flatrice noodles withprawns,eggs,bean sprouts,fish cake,mussels,green leafy vegetables andChinese sausages^{[citation needed]}
• Chow chow –Nepali-style stir-fried noodles, often cooked with onion, vegetables and buff (water buffalo meat) and also widely eaten in India^[1][2]
• Chow mein – dish featured inNepalese cuisine,American Chinese cuisine andCanadian Chinese cuisine; also a generic term for stir-fried wheat noodles in Chinese
• Hakka noodles – Indian-Chinese style fried noodles, commonly known as desi chow mein
• Drunken noodles (phat khi mao) – Thai dish of stir-fried wide rice noodles
• Hokkien mee – Chinese-inspiredMalaysian andSingaporean dish, of stir-fried noodles with many variations in ingredients
• Japchae – Korean dish made withcellophane noodles^[3]
• Kwetiau goreng – Chinese Indonesian stir-fried flat rice noodles (kwetiau orshahe fen) with garlic, shallots, beef, chicken or prawn, chili, vegetables and sweet soy sauce
• Lo mein –American Chinese-style stir-fried wheat noodles
• Mee goreng - fried noodles common in the Malay-speaking communities of Malaysia, Singapore and Sri Lanka
• Mee siam – Malaysian and Singaporean dish of rice vermicelli^[4] in spicy, sweet and sour light gravy. Dry variations are also common.
• Mie goreng – spicy stir-fried yellow wheat noodles common inIndonesia
• Mie goreng Aceh – hot and spicy stir-fried thick yellow wheat noodles fromAceh province, Indonesia
• Pad thai – Thai-style stir-fried rice noodles with egg, fish sauce, and a combination of bean sprouts, shrimp, chicken, or tofu
• Pancit bihon –Filipino stir-friedrice vermicelli
  • Pancit estacion
  • Pancit Malabon
• Phat si-io – Thai dish of stir-fried wide rice noodles
• Rat na – Thai dish of stir-fried wide rice noodles
• Shanghai fried noodles
• Singapore chow fun/Singapore-style rice vermicelli – not actually from Singapore; Cantonese dish of thin rice noodles stir-fried with curry powder, bean sprouts, barbecued pork, and vegetables
• Singapore chow mein – same as above, but with wheat noodles
• Yaki udon – Japanese stir-fried thick wheatudon noodles
• Yakisoba – Japanese-style fried wheat or buckwheat noodles,^[5] flavoured withsosu (Japanese Worcestershire sauce) and served with pork, cabbage, andbeni shōga; often served at festival stalls or as a filling for sandwiches

• Hong Kong fried noodles – Hong Kong-style dish consisting of flour noodles pan-fried until crispy, and served together with vegetables, chicken or seafood

• Fried crunchywonton noodles – deep-fried strips of wonton wrappers,^[6] served as an appetizer with duck sauce and hot mustard at American Chinese restaurants
• I fu mie, Chinese Indonesian dried friedyi mein noodle served in sauce with vegetables, chicken or prawns.
• Mie kering, Chinese-influenced deep-fried crispy noodle from Makassar, Indonesia. Also known askurum kurum in part of Pakistan.
• Mi krop – Thai dish consisting of crispy deep-fried rice noodles.

• Buldak Bokkeum Myun
• List of noodle dishes

• Fried noodles
• East Asian cuisine
• South Asian cuisine
• Southeast Asian cuisine

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• Articles with unsourced statements from August 2016