Thick Japanese wheat noodles often used in hot soups or stir-fried dishes.
Korean handmade knife-cut noodles commonly used in soup dishes.
Thin rice noodles used in various Asian cuisines, often in stir-fries, soups, or spring rolls.
Also known as cellophane noodles or bean thread noodles, these transparent noodles are made from starch and are common in East and Southeast Asian dishes.
Thin Japanese wheat noodles typically served cold, especially during the summer months.
Japanese wheat noodles often served in a meat or fish-based broth, with various toppings like sliced pork, nori, and green onions.
Chinese stir-fried noodles, either crispy or soft, often paired with vegetables and meat.
Thin, flat noodles made from rice flour, commonly used in dishes like Pad Thai or Pho.
Japanese buckwheat noodles that can be served hot or cold and are often accompanied by dipping sauce.
Wheat noodles made with eggs, commonly used in stir-fries and soups in Chinese cuisine.