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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 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.

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).

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

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

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

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.

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.

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

Very long, thin, strands of noodles made from rice flour and water. They are generally sold in a bundle and are used in soups, spring rolls, cold salads, stir-fries or are deep-fat fried until crispy and then crumbled over Chinese chicken salad.

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.

A thin, pale colored Korean noodle made with wheat flour. They are available as flat narrow rods or thin round rods.

Long round or flat noodles made with wheat, water and salt. They are found in various thicknesses and are generally white or light yellow-beige in color.

A narrower version of the long lasagne noodle. It is found with wavy edges on both sides, on one side, or having straight cut edges on both sides.

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

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