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

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

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.

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

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 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.

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

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.

Thick, flat noodles made from buckwheat. They are generally a long noodle sold in nests but are also found cut in short lengths.

A flat wide ribbon pasta, somewhat similar to a narrow lasagna noodle, that is approximately ½ to ¾ inch in width and has rippled edges on both sides.

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

A type of flat pasta that differs from regular flour and water pasta in that eggs are added to enrich the dough.

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

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.

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.

A ribbon pasta that is basically the same as lasagnette, only longer in length with a rippled edge only on one side.

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.

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