List of noodle dishes

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Noodles are used in a variety of dishes
Fried misua noodles

This is a list of notable noodle dishes. Noodles are a type of staple food[1] 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.

Noodle dishes[]

This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by with reliable sources.
A bowl of kesme in broth
Jajangmyeon
Yakisoba
Khow suey, aka ohn no khao swè, originated in Burma, came to East India with Indians who migrated from Burma during World War II
Uzbek lag'mon in Tashkent
Mee bandung Muar
Mogok meeshay
A bowl of Mi Quang
Bakmi ayam with mushroom, chinese cabbage and chicken broth soup
Rakhine mont di fish soup with garnish
A bowl of nabeyaku (hot pot) ramen
Ohn no khao swè
Pancit Malabon (Pancit Luglug, Pancit Palabok), La Familia, Baliuag, Bulacan
Saimin
Singapore noodles
  • Ash reshteh—a type of aush (Iranian thick soup) featuring reshteh (thin noodles) and kashk (a dairy product, made from cooked or dried yogurt), commonly made in Iran and Azerbaijan
  • Beshbarmak—a dish from Central Asian cuisine, usually made from finely chopped boiled meat with noodles and often served with chyk, an onion sauce
  • 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
  • Fried noodles—common throughout East Asia, Southeast Asia and South Asia, many varieties, cooking styles, and ingredients exist
  • Guthuk—a noodle soup in Tibetan cuisine
  • Instant noodle, or instant ramen, are noodles sold in a precooked and dried block with flavoring powder 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
  • Jajangmyeon—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
  • Kesme—a type of egg noodle found in various Turkic countries, Iran and Afghanistan, also found in Turkish cuisine and is called erişte and kesme in modern standard Turkish; the word itself is a nominalisation of the verb to cut or to slice, referring to the slicing of the dough involved in preparing the noodles
  • Khow suey—a noodle soup made of egg noodles and curried beef or chicken with coconut milk, served with a variety of contrasting condiments
  • Laping—a spicy cold mung bean noodle dish in Tibetan cuisine, a street food also popular in some parts of Nepal
  • Laghman—a Central Asian dish of pulled noodles, meat and vegetables
  • 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 Muar—the original and authentic version served in Muar district is still considered the best
  • Meeshay—also spelt mi shay, mee shay, mee shei, is a Burmese cuisine dish of rice noodles with a meat sauce
  • Mì Quảng—Vietnamese dish with rice noodles, meat, and herbs, commonly served with a broth, generally infused with turmeric
  • Mie ayam—a common Indonesian dish of seasoned yellow wheat noodles topped with diced chicken meat (ayam)
  • Mont di—a collective term for Burmese dishes made with thin rice noodles; the rice vermicelli is used fresh, as it ferments quickly in Myanmar's tropical climate
  • Nan gyi thohk—a thoke salad dish in Burmese cuisine, made with thick round rice noodles mixed with specially prepared chicken curry and chili oil
  • 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
  • Ohn no khao swè—a Burmese dish consisting of wheat noodles in a curried chicken and coconut milk broth thickened with gram flour (chickpea flour)
  • Pancit—in Filipino cuisine, pancit (also spelt pansít) are noodles and the dishes made from them, typically using rice noodles
  • Pancit Malabon—its sauce has a yellow-orange hue, attributable to achuete (annatto seeds), shrimp broth, and flavor seasoned with patis (fish sauce for a complex umami flavor) and crab fat
  • Saimin—a noodle soup dish common in the contemporary cuisine of Hawaii
  • Silesian dumplings
  • Singapore-style noodles—stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat, most commonly chicken, beef, char siu pork, or prawns, yellow in colour
  • Soto ayam
  • Sukhothai rice noodles
  • Thenthuk
  • Thukpa
  • Yaka mein
  • Yakisoba

Burmese[]

Bhutanese[]

Cambodian[]

Num banh chok
  • Kuy teav
  • Num banh chok
  • Mee sua
  • Banh kanh

Chinese[]

See also: List of Chinese dishes

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.

Dandan noodles
Liangpi
Lanzhou beef lamian
Noodles with tomato egg sauce

Hong Kong[]

  • Wonton noodles

Indonesian[]

See also: Indonesian noodles and List of Indonesian dishes
Mi goreng with chicken and shrimp in Jakarta.
A soto mi with Bogor-style.
Kwetiau goreng served with acar pickles and fried shallot sprinkles.
  • Bakso
  • Bakmi
  • Banmian
  • Bihun goreng
  • Char kway teow
  • I fu mi
  • Kwetiau ayam
  • Kwetiau goreng
  • Kwetiau siram sapi
  • Laksa
  • Lakso
  • Mi aceh
  • Mi ayam
  • Mi bakso
  • Mi cakalang
  • Mi caluk
  • Mi celor
  • Mi gomak
  • Mi goreng
  • Mi jawa
  • Mi kari
  • Mi kangkung
  • Mi kering
  • Mi koclok
  • Mi kocok
  • Mi kuah
  • Mi pangsit
  • Misoa
  • Soto
  • Soto mi
  • Tekwan


Japanese[]

Hōtō is a popular regional dish originating from Yamanashi, Japan made by stewing flat udon noodles and vegetables in miso soup.

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

  • Champon
  • Hōtō
  • Okinawa soba
  • Ramen
  • Shirataki noodles
  • Sara udon
  • Udon
  • Sōmen
  • Tensoba
  • Toshikoshi soba
  • Tsukemen
  • Yaki udon
  • Yakisoba

Korean[]

See also: Korean noodles and List of Korean dishes
Milmyeon

Laotian[]

Khao soi

Malaysian[]

See also: List of Malaysian dishes
Banmian
Hokkien mee

Nepalese[]

Philippine[]

Main article: Pancit
Batchoy
Pancit palabok
Pancit luglug

Singaporean[]

See also: Singapore-style noodles
Char kway teow

Spanish[]

Fideo is the Spanish word for noodle. While in other Spanish-speaking countries fideo can refer to many kinds of pasta, in Spain the word is reserved for the short variety of vermicelli.[citation needed]

Taiwanese[]

  • Oyster vermicelli
  • Ta-a noodles
  • Taiwanese beef noodle soup

Thai[]

See also: List of Thai dishes
Pad Thai from a street stall in Chiang Mai

Tibetan[]

Thukpa

United States[]

  • Chicken Riggies
  • Chicken noodle soup
  • Kraft Dinner

  • Chicken noodle soup, with bread

Hawaii[]

Vietnamese[]

See also: Vietnamese noodles and List of Vietnamese dishes
Bún bò Huế

See also[]

References[]

  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

External links[]

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