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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.

Long dried Japanese noodles made from wheat flour or buckwheat and wheat flour that are combined into a web of intertwined noodles.

Long flat egg noodles that have been deep-fried in a flattened nest shape and then dried. The fried noodle cakes are fragile so they need to be handled with care.

A Chinese noodle, made from rice flour and water that have a mild subtle flavor and a chewy texture....

Made from substances contained in a wild Asian kuzu plant, this variety of noodle looks similar to rice sticks or rice vermicelli that is translucent in appearance.

A Japanese noodle that is thin and translucent in appearance, similar to cellophane noodles. They are made from potato, rice, corn, or mung bean starches.

An Asian noodle that is wheat-based and sometimes contains eggs. The off-white noodle is very popular all over the world and is available in straight rods or crinkled into brick shapes.

Noodles that are prepared with wheat flour and no eggs that are popular in Asian cooking. The noodles are available fresh or dried and are used in such dishes as chow mein.

Very thin egg noodles, which are available in various widths. Wonton noodles are generally used in soups.

Narrow, flat noodles that resemble a traditional pasta in many respects. Made from compressed Tofu, Tofu Noodles contain a significant amount of protein and nutrients.

A Japanese food dish, which consists of soba noodles and other ingredients that have been fried on a hot grill.

Long noodles made with wheat flour and eggs. They are available as a round noodle in various thicknesses and can also be fond as a flattened noodle in various widths.

A thin noodle made from rice flour and water, which is available in various widths. The widths are basically classified as thin, medium and wide.

A type of pasta that differs from the others in that it always contains eggs or egg yolks blended into flour and water.

A type of seasoning made from fermented or germinated soybeans that is used to flavor a variety of Asian foods.

Ribbon pasta made from pasta dough that has been made with whole wheat flour in place of a portion of the semolina flour.

A ribbon pasta made from pasta dough that has had finely chopped spinach added to it when the dough was made.

Thin, long, translucent noodles made from very fine strands of a gelatinous substance called konnyaku, which is taken from the "devil's tongue plant" (Japanese yam).

A long crinkled noodle similar to ramen noodles. The differences are that saimin noodles contain eggs and are not deep-fried.

Korean noodles made from buckwheat flour and potato starch. They are brownish in color with a translucent appearance.