This is alist of notable noodle dishes.Noodles are a type ofstaple food^[1] made from some type ofunleavened dough which is rolled flat and cut into one of a variety of shapes. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes withcooking oil orsalt added. They are oftenpan-fried ordeep-fried. Noodles are often served with an accompanying sauce or in a soup.

• Fried noodles – A common dish throughout East Asia, Southeast Asia and South Asia; many varieties, cooking styles, and ingredients exist.
• Instant noodles, or instantramen, are noodles sold in a precooked and dried block with either a flavoring powder, a packet of sauce, and/or seasoning oil; the flavoring is usually in a separate packet, although in the case of cup noodles, the flavoring is often loose in the cup.
• Noodle soup – A variety of soups with noodles and other ingredients served in a light broth, a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia; various types of noodles are used, such as rice noodles, wheat noodles, and egg noodles.

There is a great variety ofChinese 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 withinChina, as well as inTaiwan,Singapore, and otherSoutheast Asian nations with sizableoverseas Chinese populations.

• Ants climbing a tree – Sichuan dish
• Banmian – Chinese noodle dish
• Beef chow fun – Beef and noodle Cantonese dish
• Beef noodle soup – Category of noodle dishes
• Biangbiang noodles – Type of Chinese noodles
• Cart noodle – Noodle dish traditionally sold by street vendors from carts
• Chongqing noodles – Spicy noodle dish from Chongqing, China
• Chow mein – Chinese stir-fried noodles
• Crossing the bridge noodles – Rice noodle soup from Yunnan, ChinaPages displaying short descriptions of redirect targets
• Kuanfen noodles (宽粉) — Chinese potato noodle dish
• Dan zai noodles – Taiwanese noodle dishPages displaying short descriptions of redirect targets
• Dandan noodles – Chinese noodle dish
• Hokkien mee – Southeast Asian noodle dish
• Hot and sour noodles – Chinese noodle dish
• Hot dry noodles – Noodle dish from Wuhan, China
• Hui mian – Henan-style noodle soup
• Jiangshui noodles – Chinese noodle dish
• Lanzhou beef noodle soup – Beef noodle soup from Lanzhou, ChinaPages displaying short descriptions of redirect targets
• Liangpi – Chinese noodle-like dish
• Lo mein – Chinese egg noodle dish
• Huoguo dun fen — Sichuan hotpot dish
• Luosifen – Chinese rice noodle dish originated from Liuzhou, Guangxi
• Mee pok – Chinese noodle dish
• Millinge – Chinese noodle dish
• Misua – Type of Chinese wheat noodles
• Noodles with tomato egg sauce – Chinese dish
• Paomo – Chinese traditional dish from Xi'an
• Satay bee hoon – Singaporean satay dish
• Shanghai fried noodles – Chinese noodle dish
• Su-style noodle
• Suan la fen — Sichuan potato noodle stew
• Wonton noodles – Cantonese noodle dish
• Yuntunmian – Cantonese noodle dishPages displaying short descriptions of redirect targets
• Zhajiangmian – Chinese noodle dish

• Wonton noodles – Cantonese noodle dish

Japanese noodles are a staple part ofJapanese cuisine. They are often served chilled with dipping sauces, or in soups or hot dishes.^[2]

• Champon – Noodle dish from Japanese-Chinese cuisine
• Hiyashi chūka – Chinese-style Japanese noodle dish
• Hōtō – Popularregional dish fromYamanashi, made by stewing flatudon noodles andvegetables inmiso soup.
• Okinawa soba – Type of Japanese noodle
• Ramen – Japanese noodle dish
  • Tsukemen – Japanese noodle dish
• Sara udon – Japanese noodle dish topped with vegetables
• Soba – Thin Japanese noodle made from buckwheat flour
  • Tensoba – Japanese noodle dish
  • Toshikoshi soba – Noodle dish eaten in Japan on New Year's Eve
• Sōmen – Type of East Asian noodles
• Udon – Thick noodle made from wheat flour
  • Yaki udon – Japanese fried noodle dish
• Yakisoba – Japanese fried noodle dish
  • Otaru Ankake Yakisoba – A regional variety fromOtaru, Hokkaido.

• Bibim guksu – Korean cold, spicy dish made with thin wheat flour noodlesPages displaying short descriptions of redirect targets
• Jajangmyeon orJjajangmyeon – A Chinese-style Korean noodle dish topped with a thick sauce made ofchunjang, diced pork, and vegetables; variants of the dish use seafood, or other meats.
• Janchi guksu – Korean noodle dishPages displaying short descriptions of redirect targets
• Japchae – Korean stir-fried noodle dish
• Jatguksu – Korean noodle dish in pine nut brothPages displaying short descriptions of redirect targets
• Jjamppong – Korean spicy noodle dish
• Jjolmyeon – Korean noodle dish
• Kalguksu – Korean noodle dishPages displaying short descriptions of redirect targets
• Kongguksu – Korean noodle dish in soy milk brothPages displaying short descriptions of redirect targets
• Makguksu – Korean buckwheat noodle dishPages displaying short descriptions of redirect targets
• Milmyeon – Korean noodle dish
• Naengmyeon – Korean cold noodle dish
• Udon – Thick noodle made from wheat flour
• Ulmyeon – Korean-Chinese noodle dish

• Tsuivan - Mongolian noodle dish with meat and vegetables; usually served plain or inmilk tea.
• Guriltai Shul – Mongolian noodle soup; consists of mutton or beef with vegetables and fried noodles.^[3][4]
• Khuitsai - Mongolian noodle; consists ofglass noodles with beef or meatballs.

• Ants climbing a tree – Sichuan dish
• A-gei – Taiwanese dishPages displaying short descriptions of redirect targets
• Banmian – Chinese noodle dish
• Beef chow fun – Beef and noodle Cantonese dish
• Beef noodle soup – Category of noodle dishes
• Biangbiang noodles – Type of Chinese noodles
• Cart noodle – Noodle dish traditionally sold by street vendors from carts
• Chongqing noodles – Spicy noodle dish from Chongqing, China
• Chow mein – Chinese stir-fried noodles
• Crossing the bridge noodles – Rice noodle soup from Yunnan, ChinaPages displaying short descriptions of redirect targets
• 寬粉 (Kuan fen noodles)
• Dan zai noodles – Taiwanese noodle dishPages displaying short descriptions of redirect targets
• Dandan noodles – Chinese noodle dish
• Eel noodles – Taiwanese noodle dish
• Hokkien mee – Southeast Asian noodle dish
• Hot and sour noodles – Chinese noodle dish
• Hot dry noodles – Noodle dish from Wuhan, China
• Jiangshui noodles – Chinese noodle dish
• Lanzhou beef noodle soup – Beef noodle soup from Lanzhou, ChinaPages displaying short descriptions of redirect targets
• Liangpi – Chinese noodle-like dish
• Lo mein – Chinese egg noodle dish
• Huoguo dun fen (火鍋燉粉) — Chinese hotpot dish
• Luosifen – Chinese rice noodle dish originated from Liuzhou, Guangxi
• Mee pok – Chinese noodle dish
• Millinge – Chinese noodle dish
• Noodles with tomato egg sauce – Chinese dish
• Oyster vermicelli – Taiwanese noodle soup
• Satay bee hoon – Singaporean satay dish
• Shanghai fried noodles – Chinese noodle dish
• Su-style noodle
• Ta-a noodles – Taiwanese noodle dishPages displaying short descriptions of redirect targets
• Taiwanese beef noodle soup
• Wonton noodles – Cantonese noodle dish
• Yuntunmian – Cantonese noodle dishPages displaying short descriptions of redirect targets
• Zhajiangmian – Chinese noodle dish

• Guthuk – A noodle soup inTibetan cuisine.
• Laping – A spicy coldmung bean noodle dish inTibetan cuisine, astreet food also popular in some parts ofNepal.
• Thenthuk – A hand-pulled noodle soup (thukpa)
• Thukpa – Tibetan noodle soup

• Kat kyi kaik – a spicy Burmese fried noodle dish
• Khauk swè thoke – a wheat noodle salad made with dried shrimp, shredded cabbage, carrots, fish sauce, lime and dressed with fried peanut oil
• Khow suey – A noodle soup made of egg noodles and curried beef or chicken with coconut milk, served with a variety of contrasting condiments.Khow suey, akaohn no khao swè, originated in Burma, came toEast India with Indians who migrated fromBurma duringWorld War II.
• Kyay oh – a popular noodle soup made with pork and egg
• Kya zan hinga – a glass noodle in chicken consommé dish
• Meeshay – Also speltmi shay,mee shay,mee shei, is rice noodles with meat sauce.
• Mohinga – rice noodle and fish soup considered by many to be the national dish of Myanmar
• Mont di – a collective term for Burmese dishes made with thin rice noodles
• Nan gyi thohk – ana thoke salad dish made with thick round rice noodles mixed with chicken curry and chili oil
• Ohn no khao swè – wheat noodles in a curried chicken and coconut milk broth thickened with chickpea flour
• Sigyet khauk swè – a fried noodle dish usually including garlic and duck
• Shan khauk swè – a "soup version" ofmeeshay without gel, and fish sauce instead of soy sauce, with flat or round noodles, where the soup is part of the dish itself, rather than as consommé

• Banh kanh – thick noodles used in Cambodia and Vietnam
• Banh sung – thin noodles used in Cambodia and Vietnam
• Cha kuyteav – stir fry noodles with pork belly^[5]
• Kuyteav – a soup with rice noodles and pork stock with toppings
• Kuyteav kha kou – rice noodles in a beef stew or thick broth soup
• Lort cha – rice pin noodles stir-fried in fish sauce, soy sauce and palm sugar, with garlic, bean sprouts and scallions or chives^[6]
• Nem – many kinds of salads are made with this type of clear noodle
• Num banhchok – consists of rice vermicelli topped with a cool fish gravy and raw vegetables
• Num banhchok samla kari – similar, with curry
• Phnom Penh noodle soup – hot pork broth simmered with pork bone, dried shrimps, dried squids, and fresh daikon, grilled onion, and spices^[7]

• Batchoy – Filipino noodle soup
• Kinalas – Philippine noodle dish
• Lomi – Filipino noodle dish
• Mami – Philippine noodle soup
• Odong – Filipino noodle dish
• Pancit – In Filipino cuisine,pancit (also speltpansít) are noodles and the dishes made from them, typically using rice noodles.
• Pancit canton – Filipino fried noodle dishPages displaying short descriptions of redirect targets
• Pancit choca – Filipino black seafood noodle dish
• Pancit bihon – Thin dried noodles made of ricePages displaying short descriptions of redirect targets
• Pancit estacion – Filipino noodle dish
• Pancit luglug – Filipino fried noodle dishPages displaying short descriptions of redirect targets
• Pancit Malabon – Its sauce has a yellow-orange hue, attributable toachuete (annatto seeds), shrimp broth, and flavor seasoned withpatis (fish sauce for a complexumami flavor) and crab fat.
• Pancit molo – Filipino pork dumpling soupPages displaying short descriptions of redirect targets
• Pancit miki – Filipino fried noodle dishPages displaying short descriptions of redirect targets
• Pancit palabok – Filipino fried noodle dishPages displaying short descriptions of redirect targets
• Pancit sotanghon
• Sopa de fideo – Type of stock-based noodle soup

• Bakso – Indonesian meatball dish
• Bakmi – Indonesian noodles with meat
• Banmian – Chinese noodle dish
• Bihun goreng – Southeast Asian fried rice vermicelli dish
• Char kway teow – Southeast Asian rice noodle dish
• Cirambay
• Cwie mie
• I fu mi – Indonesian noodle dishPages displaying short descriptions of redirect targets
• Karupuak mie^[8]
• Ketupat mie^[9]
• Kincipan
• Kwetiau ayam – Indonesian flat rice noodle dish
• Kwetiau goreng – Indonesian flat rice noodle dish
• Kwetiau siram sapi – Southeast Asian flat rice noodle dish
• Laksa – Spicy noodle dish from Southeast Asia
• Lakso – Indonesian spicy noodle dish
• Lomie
• Lontong mie
• Mie aceh – Indonesian curried spicy noodle dish
• Mie ayam – A common Indonesian dish of seasoned yellow wheat noodles topped with diced chicken meat (ayam).
• Mie bakso – Indonesian noodle soup
• Mie balap
• Mie bancir
• Mie bangladesh – Indonesian noodle dish
• Mie belitung
• Mie cakalang – Indonesian skipjack tuna noodle
• Mie caluk – Indonesian noodle dish
• Mie celor – Indonesian noodle soup dish
• Mie combor – Indonesian noodle dish
• Mie eungkot suree^[10]
• Mie golosor
• Mie gomak – Indonesian spicy noodle soup dish
• Mie goreng – Indonesian stir-fried noodle dish
• Mie ikan namlea
• Mie ikan sabang
• Mie ikan toboali
• Mie jawa – Indonesian traditional noodle dishPages displaying short descriptions of redirect targets
• Mie juhi – Southeast Asian fruit and vegetable dishPages displaying short descriptions of redirect targets
• Mie kari – Southeast Asian noodle dish
• Mie kangkung – Indonesian vegetable noodle soup dish
• Mie keling^[11]
• Mie kepiting pontianak^[12]
• Mie kering – Indonesian dried noodle dish
• Mie kluntung
• Mie koba
• Mie koclok – Indonesian chicken noodle food
• Mie kocok – Indonesian noodle soup
• Mie koples
• Mie kopyok – Indonesian noodle dish
• Mie kuah – Noodle soupPages displaying short descriptions of redirect targets
• Mie lendir
• Mie letheg
• Mie ongklok
• Mie pangsit – Cantonese noodle dishPages displaying short descriptions of redirect targets
• Mie pecel – Indonesian vegetable dish
• Mie pentil
• Mie rebus – Noodle soupPages displaying short descriptions of redirect targets
• Mie sagu
• Mie sop
• Mie tahu^[13]
• Mie tarempa – Indonesian noodle dish
• Mie tayel^[14]
• Mie toprak
• Miedal – Indonesian porridge dish
• Miedes
• Misoa – Type of Chinese wheat noodles
• Oseng-oseng mie
• Oseng-oseng soun
• Pantiaw^[15]
• Rujak mie palembang – Southeast Asian fruit and vegetable dish^[16]
• Sapo mie
• Soto ayam – A traditional Indonesian dish that uses ingredients such as chicken,lontong, noodles, andrice vermicelli.
• Soto mi – Indonesian noodle soup dishPages displaying short descriptions of redirect targets
• Tekwan – Indonesian fish soup dish
• Tempe alakatak

• Khao poon - Lao rice vermicelli soup
• LaoKhao soi - Hand-sliced noodle soup popular in northern Laos
• Feu (food) - Laotian-style VietnamesePho soup
• Lard na - Lao-Chinese stir-fried wide rice noodle covered with gravy
• Khao piak sen - Lao wet rice noodle soup in chicken or pork broth

• Banmian – Chinese noodle dish
• Bihun sup
• Char kway teow – Southeast Asian rice noodle dish
• Curry Mee – Southeast Asian noodle dishPages displaying short descriptions of redirect targets
• Duck soup noodles – Type of food
• Hae mee – Southeast Asian noodle dishPages displaying short descriptions of redirect targets
• Hokkien mee – Southeast Asian noodle dish
• Laksa – Spicy noodle dish from Southeast Asia
• Lor mee – Hokkien noodle dish from Zhangzhou, China
• Maggigoreng – A variation ofMamak-stylemee goreng, using Maggi brand of instant noodles, prepared with hot water before stir-frying, instead of fresh yellow noodle.
• Mee bandung or Mee Bandung Muar - Malaysian shrimp and beef flavoured noodle soup
• Mee goreng
• Mee kolo – Malaysian dish of dry noodles
• Mee pok – Chinese noodle dish
• Mee rebus – Noodle soupPages displaying short descriptions of redirect targets
• Mee siam – Southeast Asian noodle dish
• Mee sotong – Malaysian noodle with squid.^[17]
• Mee tauhu – Noodle dish from Sabah, Malaysia
• Mee udang – Malaysian prawn noodles.^[18]
• Rice noodle roll – Cantonese rice dish

• Banmian – Chinese noodle dish
• Char kway teow – Southeast Asian rice noodle dish
• Curry chicken noodles – Singaporean noodle dish
• Hae mee – Southeast Asian noodle dishPages displaying short descriptions of redirect targets
• Hokkien mee – Southeast Asian noodle dish
• Katong Laksa – Singaporean noodle dishPages displaying short descriptions of redirect targets
• Mee pok – Chinese noodle dish
• Mee siam – Southeast Asian noodle dish
• Mee Soto – Indonesian noodle soup dishPages displaying short descriptions of redirect targets
• Mie goreng – Indonesian stir-fried noodle dish
• Mi rebus – Noodle soupPages displaying short descriptions of redirect targets
• Satay bee hoon – Singaporean satay dish
• Singapore-style noodles – A dish ofstir-fried cookedrice vermicelli, curry powder, vegetables, scrambled eggs and meat, most commonly chicken, beef,char siu pork, or prawns, yellow in colour.
• Vegetarian bee hoon – Singaporean noodle dish
• Wonton noodles – Cantonese noodle dish

• Boat noodles – Thai noodle dish
• Drunken noodles – Thai dish
• Khao soi – Thai noodle soup
• Mi krop – Thai dish
• Nam ngiao – FoodPages displaying short descriptions with no spaces
• Pad see ew – Stir-fried noodle dish from Thailand
• Pad thai – Stir-fried noodle dish from Thailand
• Rat na – Thai-Chinese noodle dish
• Sukhothai rice noodles – A style of rice noodle soup (kuai tiao)

• Beshbarmak – A dish from Central Asian cuisine, usually made from finely chopped boiled meat with noodles and often served withchyk, an onion sauce.
• Laghman – A Central Asian dish of pulled noodles, meat and vegetables.

• Ashlan-fu – Karakol cold noodles.^[19]

• Laghman – Central Asian noodle dish
• Naryn – Central Asian meat and noodle dish
• Shivit oshi – Khiva green noodle dish.^[20]

• Bagthuk – rich potato soup with wholemeal hand-cut noodles^[21]
• Jangbuli – whole-wheat pasta served with curd and chives^[22]

• Laping – Tibetan noodle dish
• Thukpa – Tibetan noodle soup

• Idiyappam – Rice noodle dish
• Sevai – Indian rice noodle

Makarouneh - Traditional dish ofSyrian Jews,Lebanese Jews andOld Yishuv Jews. Consists ofmacaroni, chicken, potatoes and spices. Traditionally Macaroni Hamin is slow-cooked overnight beforeShabbat.^[23] Similar to other dishes prepared in communities of Jewish Sephardic and Iraqi originhaminados eggs can be added. Still a common dish inIsrael.

• Ash reshteh – A type ofaush (Iranian thick soup) featuringreshteh (thin noodles) andkashk (a dairy product, made from cooked or dried yogurt), commonly made in Iran and Azerbaijan.
• Faloodeh – Traditional Iranian cold dessert

• Rqaq w Adas [ar] – Palestinian noodle with lentils.^[24][25]

• Harak osbao [ar] - Noodles with lentils, noodles, andtamarind.^[26][27]

• Cevizli erişte – Turkish walnut pasta.^[28]

• Chicken noodle soup – Soup made from chickenPages displaying short descriptions of redirect targets
• Chicken riggies – American pasta dish
• Kraft Dinner – Boxed macaroni and cheese mix

• Chow mein sandwich – typically consists of a brown gravy-basedchow mein mixture placed between halves of a hamburger-style bun, and is popular onChinese-American restaurant menus throughout southeastern Massachusetts and parts of neighboring Rhode Island
• Yaka mein – A type of beef noodle soup found in many Creole restaurants in New Orleans; also a type of Chinese wheat noodle.

• Saimin – Hawaiian noodle dish

• Sopa de fideo – Type of stock-based noodle soup

• Aeropuerto - Combination ofarroz chaufa and tallarín saltado.
• Caldo de gallina - Peruvian soup with potatoes, egg noodles and whole pieces of chicken or hen.
• Sopa de fideos - Peruvian noodle soup, usually served with chicken, potatoes, small pieces of carrot andcabello de ángel noodles.
• Sopa a la minuta - Peruvian soup with meat, milk, eggs andcabello de ángel noodles.
• Sopa seca - Tallarín verde served withcarapulcra.
• Tallarín rojo - Peruvian spaghetti bolognese with chicken and tomato, garlic and carrot sauce.
• Tallarín saltado - Peruvian stir-fried noodle.
• Tallarín saltado criollo - Peruvian stir-fried noodle with more Peruvian style.
• Tallarines verdes - Peruvian green spaghetti usually served with steak or breaded steak.

• Rezanci na žufi^[29]

• Käsespätzle – Baked cheese pasta dish

• Kugel - A casserole inJewish cuisine made oflokshen.

• Rosół – Traditional Polish meat soup

• Supă (de pui) cu tăiței^[30]

• Şulpa^[31]

• Fideuà – Seafood dish from Valencia, Spain
• Sopa de fideo – Type of stock-based noodle soup

• Rechta – Algerian dish

• Koshary – National dish of Egypt

• Makaruna imbaukha^[32]

• Asun pasta^[33]

• Baasto iyo suugo^[34]

• More noodle dishes
• 
  A simplepho dish
• 
  Pancit palabok
• 
  Pancit luglug
• 
  Char kway teow
• 
  Pad Thai from a street stall in Chiang Mai
• 
  Bún bò Huế

• Noodle dishes
• Lists of foods by ingredient

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