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

A type of flour produced from grinding polished rice (the bran and germ have been removed) into a powder.

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 Korean noodle made from sweet potato starch. It is a thin long, translucent noodle with a chewy texture.

A flat noodle made from a mixture of buckwheat flour and standard wheat flour. Soba has a nutty flavor and the noodles have a slightly flecked color ranging from light beige to brownish gray.

Long egg noodles that have been precooked and dried before packaged. They are found as flat or round noodles and because they are precooked they require only a short cooking time.

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

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

A cooking utensil commonly used to blanche or remove noodles from boiling water. Today there are a wide variety of different types of metal, plastic and wooden tools produced for this purpose, however some of the traditional Asian utensils were made of bamboo and wire, which are still used in many regions to prepare noodle food dishes.

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.

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

Thin white, semi-transparent noodles that are made from arrowroot starch. They are similar to cellophane noodles in appearance.

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.

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

Short lengths of deep-fried egg noodles that have been cooked until they are brown and crunchy. Added to salads, hot dishes and a variety of different foods, Fried Chow Mein Noodles provide a crispy crunch that enhances not only the flavor but the texture of the foods being served.

A thin, round, white noodle made from wheat flour. It is similar to vermicelli. Strands of somen are generally found dried and often packaged in band tied bundles.

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

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

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