A variety of different fresh and dried noodles made from various flours and produced in numerous shapes and sizes, making them very versitile for use in meals. Some of most notable types are Cellophane noodles, Harusame, Ramen, and Rice-Stick noodles. The noodles are made from flours such as buckwheat, potato, and rice, combined with bean, corn, or potato starch. The dried noodles are used as instant noodles for side dishes, soups and salads, while the fresh noodles often become ingredients for main dishes, soups and stir-fried foods. Unlike pasta, many of the dried noodles are served cold as complements to salads, adding a crunchy texture.