In Asia, noodles are one of the most versatile foods, found in dishes everywhere from the fare of street vendors to the tables at lavish traditional ceremonies. Noodle dishes, symbolic of happiness, health, friendship, and commitment, are an important staple in Asian cuisines. Udon Udon noodles are the thickest type of Japanese noodle, made from wheat flour, salt, and water. Ramen Forget the instant kind—fresh ramen noodles have a springy bite that comes from the mixture of wheat flour, egg, and salt. There are many varieties of ramen noodle, from wavy to straight, thin to thick, and just as many variations of broth.
Chow Mein to Banh Pho: A Guide to Asian Noodle Varieties
List of noodles - Wikipedia
Recent archaeological findings and scholarship show that pasta likely originated in Persia; the earliest recipe for boiling it appears in a 10th-century Arab cookery book, Kitab al tabikh va islah al-aghdhiya al makulat. But times have changed, and the large array of choices available today can leave Western home cooks a little bewildered. Should they be soaked before cooking? Do they need to be cooked at all?
List of noodles
Noodles were invented in China 4, years ago. And lucky for us, over 4, years, LOTS of different varieties have come to be — each one more delicious than the last. As an Asian noodle fiend, I give a little fist pump whenever I think about all the different types in my pantry.
This is a list of notable noodles. Noodles are a type of staple food  made from some type of unleavened dough which is rolled flat and cut into long strips or strings. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried.