List of noodle dishes facts for kids

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 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

A bowl of kesme in broth

Khow suey

Jajangmyeon

Yakisoba

Uzbek lag'mon in Tashkent

Mee bandung muar

Mogok meeshay

A bowl of Mì Quảng

Mie ayam with mushroom, Chinese cabbage and chicken broth soup

Rakhine mont di fish soup with garnish

A bowl of nabeyaki (hot pot) ramen

Pancit malabon (pancit luglug, pancit balabok), La Familia, Baliuag, Bulacan

Saimin

Singapore noodles

Soto ayam

Thukpa

Yaka mein

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.
Fried noodles – A common dish throughout East Asia, Southeast Asia and South Asia, many varieties, cooking styles, and ingredients exist.
Guthuk – A noodle soup in Tibetan cuisine.
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.
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. Khow suey, aka ohn no khao swè, originated in Burma, came to East India with Indians who migrated from Burma during World War II.
Kugel - A casserole in Jewish cuisine made of lokshen.
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 – 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.
Soto ayam – A traditional Indonesian dish that uses ingredients such as chicken, lontong, noodles, and rice vermicelli.
Sukhothai – A style of rice noodle soup (kuai tiao) served in Thailand.
Thenthuk – A hand-pulled noodle soup (thukpa), a very common noodle soup in Tibetan cuisine.
Thukpa – A Tibetan noodle soup.
Yaka mein – A type of beef noodle soup found in many Creole restaurants in New Orleans; also a type of Chinese wheat noodle.
Yakisoba – A Japanese noodle stir-fry dish.

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.

Dandan noodles

Liangpi

Lanzhou beef lamian

Noodles with tomato egg sauce

Hong Kong

Wonton noodles

Japanese

Hōtō

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

Champon
Hōtō – Popular regional dish from Yamanashi, made by stewing flat udon noodles and vegetables in miso soup.
Okinawa soba
Ramen
Shirataki noodles
Sara udon
Udon
Sōmen
Tensoba
Toshikoshi soba
Tsukemen
Yaki udon
Yakisoba

Korean

Milmyeon

Bibim guksu
Ulmyeon
Japchae
Janchi guksu
Jatguksu
Jjolmyeon
Makguksu
Milmyeon
Naengmyeon
Kalguksu
Kongguksu
Milmyeon
Jjamppong
Jjajangmyeon
Ulmyeon

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

Tibetan

Laping
Thukpa

South East Asia

Burmese

Kat kyi kaik

Khauk swè thoke

Meeshay

Mogok meeshay

Ohn no khao swè

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
Kyay oh – a popular noodle soup made with pork and egg
Kya zan hinga – a glass noodle in chicken consommé dish
Meeshay – rice noodles with a 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

Phnom Penh kuyteav kouk

Num banhchok

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

Batchoy

Batchoy
Kinalas
Lomi
Mami
Pancit canton
Pancit choca
Pancit bihon
Pancit estacion
Pancit luglug
Pancit malabon
Pancit molo
Pancit miki
Pancit palabok
Pancit sotanghon
Sopa de fideo

Indonesian

Mi goreng with chicken and shrimp in Jakarta.

A soto mi with Bogor-style.

Kwetiau goreng served with acar pickles and fried shallot sprinkles.

Oseng-oseng mie, Javanese sauteed noodles with slices of chilis

Bakso
Bakmi
Banmian
Bihun goreng
Char kway teow
Cwie mie
I fu mi
Karupuak mie
Kincipan
Kwetiau ayam
Kwetiau goreng
Kwetiau siram sapi
Laksa
Lakso
Lomie
Lontong mie
Mie aceh
Mie ayam
Mie bakso
Mie bancir
Mie belitung
Mie cakalang
Mie caluk
Mie celor
Mie combor
Mie eungkot suree
Mie golosor
Mie gomak
Mie goreng
Mie ikan namlea
Mie ikan sabang
Mie ikan toboali
Mie jawa
Mie juhi
Mie kari
Mie kangkung
Mie keling
Mie kepiting pontianak
Mie kering
Mie kluntung
Mie koba
Mie koclok
Mie kocok
Mie koples
Mie kopyok
Mie kuah
Mie lendir
Mie letheg
Mie ongklok
Mie pangsit
Mie pecel
Mie pentil
Mie rebus bengkalis
Mie rebus medan
Mie sagu
Mie sop
Mie tarempa
Mie tayel
Mie toprak
Miedal
Miedes
Misoa
Oseng-oseng mie
Oseng-oseng soun
Pantiaw
Rujak mie palembang
Sapo mie
Soto
Soto mi
Tekwan
Tempe alakatak

Laotian

Lao-style khao soi, in Luang Prabang

Khao poon - Lao rice vermicelli soup
Lao Khao soi - Hand-sliced noodle soup popular in northern Laos
Feu (food) - 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

Banmian

Hokkien mee

Banmian
Char kway teow
Curry Mee
Duck soup noodles
Hae mee
Hokkien mee
Laksa
Lor mee
Mee bandung - Malaysian shrimp and beef flavoured noodle soup
Mee goreng
Mee kolo
Mee pok
Mee rebus
Mee siam
Mee sotong – Malaysian noodle with squid.
Mee udang – Malaysian prawn noodles.
Rice noodle roll

Singaporean

Banmian
Char kway teow
Hae mee
Hokkien mee
Katong Laksa
Mee pok
Mee siam
Mee Soto
Mie goreng
Mi rebus
Satay bee hoon
Singapore style noodles
Vegetarian bee hoon
Wonton noodles

Thai

Vietnamese

Bánh hỏi

Central Asia

Kyrgyz

Ashlan-fu – Karakol cold noodles.

Uzbek

Laghman
Naryn
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

Laping
Thukpa

Sri Lanka

Middle East

Palestinian

Rqaq w Adas – Palestinian noodle with lentils.

Pan American

United States

Chicken noodle soup, with bread

Chicken noodle soup
Chicken riggies
Kraft Dinner

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

Hawaii

Saimin

Peruvian

Tallarín saltado, part of Chifa fusion cuisine in Peru.

Caldo de gallina, Peru.

Aeropuerto - Combination of Arroz 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 and cabello de ángel noodles.
Sopa a la minuta - Peruvian soup with meat, milk, eggs and cabello de ángel noodles.
Sopa seca - Tallarín verde served with Carapulcra.
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.