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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.

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 square piece of pasta, similar to a very short length of a lasagnette noodle, that is flat in the center and rippled on two sides.

A very wide flat pasta that is available in ribbons that are approximately 10 to 13 inches long and vary in width from 2 to 3 ½ inches.