List of noodle dishes


This is a list of notable noodle dishes. Noodles are a type of staple food made from some type of unleavened 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 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.

General

  • Fried noodles – A common dish throughout East Asia, Southeast Asia and South Asia; many varieties, cooking styles, and ingredients exist.
  • Instant noodles, or instant ramen, 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.

    East Asia

Chinese

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.
are a staple part of Japanese cuisine. They are often served chilled with dipping sauces, or in soups or hot dishes.
  • Hōtō – Popular regional dish from Yamanashi, made by stewing flat udon noodles and vegetables in miso soup.
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  • * Otaru Ankake Yakisoba – A regional variety from Otaru, Hokkaido.

    Korean

  • Jajangmyeon or Jjajangmyeon – A Chinese-style Korean noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables; variants of the dish use seafood, or other meats.

  • Mongolian

  • Tsuivan - Mongolian noodle dish with meat and vegetables; usually served plain or in milk tea.
  • Guriltai Shul – Mongolian noodle soup; consists of mutton or beef with vegetables and fried noodles.
  • Khuitsai - Mongolian noodle; consists of glass noodles with beef or meatballs.

    Taiwanese

  • 寬粉
  • Huoguo dun fen — Chinese hotpot dish

  • Tibetan

  • Guthuk – A noodle soup in Tibetan cuisine.
  • Laping – A spicy cold mung bean noodle dish in Tibetan cuisine, a street food also popular in some parts of Nepal.
  • Thenthuk – A hand-pulled noodle soup

  • South East Asia

Burmese

  • 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, aka ohn no khao swè, originated in Burma, came to East India with Indians who migrated from Burma during World 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 spelt mi 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 – an a 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" of meeshay 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

    Cambodian

  • 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
  • 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
  • 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

    Filipino

  • Pancit – In Filipino cuisine, pancit are noodles and the dishes made from them, typically using rice noodles.
  • Pancit Malabon – Its sauce has a yellow-orange hue, attributable to achuete, shrimp broth, and flavor seasoned with patis and crab fat.

  • Indonesian

  • Mie ayam – A common Indonesian dish of seasoned yellow wheat noodles topped with diced chicken meat.
  • Mie balap
  • Mie bancir
  • Mie golosor
  • Mie koba
  • Mie lendir
  • Mie letheg
  • Mie ongklok
  • Mie pentil
  • Mie sagu
  • Miedes
  • Soto ayam – A traditional Indonesian dish that uses ingredients such as chicken, lontong, noodles, and rice vermicelli.
  • Tempe alakatak

    Laotian

  • Khao poon - Lao rice vermicelli soup
  • Lao Khao soi - Hand-sliced noodle soup popular in northern Laos
  • Feu - Laotian-style Vietnamese Pho 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

    Malaysian

  • Bihun sup
  • Maggi goreng – A variation of Mamak-style mee 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 sotong – Malaysian noodle with squid.
  • Mee udang – Malaysian prawn noodles.

  • Singaporean

  • Singapore-style noodles – A dish of stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat, most commonly chicken, beef, char siu pork, or prawns, yellow in colour.

  • Thai

  • Sukhothai rice noodles – A style of rice noodle soup

    Vietnamese

Central Asia

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

    Kyrgyz

  • Ashlan-fu – Karakol cold noodles.

    Uzbek

  • Shivit oshi – Khiva green noodle dish.

    South Asia

Bhutanese

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

    Nepalese

  • India

  • Middle East

Jewish

Makarouneh - Traditional dish of Syrian Jews, Lebanese Jews and Old Yishuv Jews. Consists of macaroni, chicken, potatoes and spices. Traditionally Macaroni Hamin is slow-cooked overnight before Shabbat. Similar to other dishes prepared in communities of Jewish Sephardic and Iraqi origin haminados eggs can be added. Still a common dish in Israel.

Iranian

  • Ash reshteh – A type of aush featuring reshteh and kashk, commonly made in Iran and Azerbaijan.

  • Palestinian

  • – Palestinian noodle with lentils.

    Syrian

  • - Noodles with lentils, noodles, and tamarind.

    Turkish

  • Cevizli erişte – Turkish walnut pasta.

    Pan-American

United States

  • Chinese-American

  • Chow mein sandwich – typically consists of a brown gravy-based chow mein mixture placed between halves of a hamburger-style bun, and is popular on Chinese-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.