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.
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.
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.
Laghman – A Central Asian dish of pulled noodles, meat and vegetables.
Maggi goreng – A variation of Mamak-stylemee 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.
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.
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
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
Curry Mee – Southeast Asian noodle dishPages displaying short descriptions of redirect targets
Duck soup noodles – Malaysian dish; consists of duck meat in hot soup with mixed herbs and mee-sua (slim white noodles)Pages displaying wikidata descriptions as a fallback
Hae mee – Southeast Asian noodle dishPages displaying short descriptions of redirect targets
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
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Media related to Noodle-based food at Wikimedia Commons
