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

Very thin, long noodles made in Taiwan. They are generally made with whole-wheat but can be found flavored with yam, green tea, and blue-green algae.

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).

An 1/8 inch thick egg noodle made with semolina flour. It is generally found fresh but is also available in thin dried rods.

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

White translucent, slightly curved, thin tubes that are approximately 1 inch long. Rice macaroni is made from rice flour.

Long Philippine wheat noodles, which are very fine and delicate. They are slightly off-white in color.

Thick, meaty fresh egg noodles that are popular for stir frying because their size allows them to pick up more sauce and provide more flavor.

Thin, fragile, white Japanese noodles made from wheat flour. They are sold in straight strands that are dried and bundled.

A thick, white noodle made from wheat flour and water. Udon noodles have a slippery texture and are most often served in soups or stews, but they also work well in braised dishes or served cold.