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
Burmese
Bhutanese
Cambodian
Chinese
- Hong Kong
Indonesian
Japanese
Korean
Kyrgyzstan
Laotian
Malaysian
Nepalese
Palestinian
Philippine
Singaporean
Spanish
Taiwanese
Thai
Tibetan
United States
- Hawaii
Uzbek
Vietnamese
Gallery
See also

Noodle dishes

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

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
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 noodles, 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
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 – 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

Burmese

Main page: Burmese cuisine

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

Bhutanese

Main page: Bhutanese cuisine

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

Cambodian

Main page: Cambodian cuisine

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

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.