22 Types of Noodles You Didn’t Know You Needed

Explore 22 unique types of noodles from around the world. From the rich flavors of Japanese ramen to the delicate strands of South Indian Idiyappam, this list highlights a variety of noodles that showcase different cultures. Perfect for anyone looking to try something new, these global noodle dishes are sure to inspire your next meal.

Ramen (Japan)

Ramen is a popular Japanese noodle dish featuring thin, curly noodles made from wheat flour. These noodles are typically served in a rich, savory broth, which can be based on soy sauce and miso. Toppings often include slices of pork, a soft-boiled egg, seaweed, and green onions, making it a hearty and satisfying meal.

Soba (Japan)

Soba noodles are made from buckwheat flour, which gives them a nutty flavor and firm texture. These thin noodles can be served hot in a broth or cold with a dipping sauce. Soba is often enjoyed with a variety of toppings, such as tempura, green onions, and grated radish.

Udon (Japan)

Udon noodles are thick, chewy noodles made from wheat flour. They are commonly served in a mild broth. These versatile noodles can be enjoyed in various dishes, from simple soups to stir-fries. Udon is often garnished with tempura, tofu, or green onions, making it a comforting choice for any meal.

Pho (Vietnam)

Pho noodles are flat rice noodles that are a key ingredient in Vietnam’s national dish, pho. These noodles are typically served in a clear, aromatic broth made from beef or chicken, with fresh herbs, lime, and chili on the side. Pho is known for its balance of flavors and is often enjoyed as a breakfast or lunch dish.

Pad Thai Noodles (Thailand)

Pad Thai noodles are thin, flat rice noodles that are stir-fried with a flavorful mix of tamarind sauce, eggs, tofu, shrimp, and peanuts. This popular Thai street food is known for its perfect balance of sweet, sour, salty, and spicy flavors. Pad Thai is often garnished with lime wedges and bean sprouts for added crunch.

Rice Vermicelli (Southeast Asia)

Rice vermicelli noodles are thin, delicate noodles made from rice flour. They are commonly used in various Southeast Asian dishes. These noodles are often served in soups, such as Vietnamese Bun Rieu, or in fresh spring rolls. They have a light, airy texture and absorb flavors well, making them a versatile ingredient in many recipes.

Lo Mein (China)

Lo Mein noodles are soft, egg-based noodles typically stir-fried with vegetables, meats, and soy sauce. They are thicker and chewier than other Chinese noodles, perfect for absorbing the sauce’s rich flavors. Lo Mein is a popular dish in Chinese-American cuisine, known for its savory taste and satisfying texture.

Chow Mein (China)

Chow Mein noodles can be served either crispy or soft, depending on the cooking method. These wheat-based noodles are stir-fried with a variety of vegetables, proteins, and sauces, creating a dish that is both flavorful and filling. The crispy version is often referred to as “Hong Kong-style” Chow Mein, while the soft version is more common in American-Chinese cuisine.

Dan Dan Noodles (China)

Dan Dan noodles are a spicy Sichuan specialty made from wheat flour. These thin noodles are typically served in a spicy broth with ground pork, preserved vegetables, and chili oil. The dish is known for its bold flavors, combining the heat of Sichuan peppercorns with the richness of sesame paste.

Glass Noodles (East Asia)

Glass noodles, also known as cellophane or bean thread noodles, are made from mung bean or sweet potato starch. These translucent noodles absorb the flavors of the ingredients they are cooked with and are often used in soups, salads, and stir-fries. Their slightly chewy texture makes them a popular choice in many Asian cuisines.

Jajangmyeon (Korea)

Jajangmyeon noodles are thick, chewy wheat noodles served with a rich black bean sauce made from chunjang (fermented black soybean paste). This Korean-Chinese fusion dish is often garnished with sliced cucumber and served with pickled radish on the side. The savory and slightly sweet sauce makes Jajangmyeon a comfort food favorite in Korea.

Naengmyeon (Korea)

Naengmyeon is a cold noodle dish made from buckwheat or sweet potato starch, popular in Korea during the summer months. The noodles are served in a tangy, icy broth, often topped with slices of beef, cucumber, and a boiled egg. Naengmyeon’s refreshing and slightly chewy texture makes it a perfect dish for hot weather.

Laksa Noodles (Malaysia/Singapore)

Laksa noodles are thick rice noodles that are a key component of the famous Southeast Asian dish, Laksa. These noodles are served in a spicy coconut curry broth, topped with seafood or chicken, and garnished with fresh herbs. The rich, aromatic flavors of Laksa make it a beloved dish in Malaysia and Singapore.

Mee Goreng (Indonesia/Malaysia)

Mee Goreng noodles are yellow egg noodles stir-fried with vegetables, eggs, and meats, flavored with sweet soy sauce and chili. This dish is a popular street food in Indonesia and Malaysia, known for its sweet and savory taste with a hint of spiciness. Mee Goreng is often served with a side of lime wedges and crispy shallots.

Fideuà (Spain)

Fideuà is a Spanish noodle dish similar to paella, made with short, thin noodles instead of rice. The noodles are typically cooked with seafood, saffron, and a rich tomato sauce, giving the dish a vibrant color and deep flavor. Fideuà is a specialty of the Valencian region and is often served with a dollop of garlic aioli.

Spaetzle (Germany)

Spaetzle are soft, egg-based noodles with an irregular shape. They are traditionally served as a side dish in German cuisine. These noodles have a tender, dumpling-like texture and are often tossed with butter and herbs or baked with cheese. Spaetzle pairs well with hearty meats like schnitzel or sausages.

Somen (Japan)

Somen are thin wheat noodles served cold with a light dipping sauce, making them a popular dish in Japan during the summer months. These delicate noodles are often garnished with thinly sliced green onions, ginger, and sometimes even ice cubes to keep them cool. Somen is known for its subtle flavor and refreshing taste.

Biang Biang Noodles (China)

Biang Biang noodles are wide, hand-pulled noodles from China’s Shaanxi province, known for their chewy texture. These thick noodles are often served with spicy toppings like chili oil, garlic, and minced pork. Biang Biang noodles are famous not only for their taste but also for the complex Chinese characters used to write their name.

Thukpa (Tibet/Nepal)

Thukpa is a hearty noodle soup popular in Tibet and Nepal. It is made with wheat or rice noodles. This dish typically includes vegetables, meat, and a flavorful broth infused with spices like ginger and garlic. Thukpa is a warming and filling meal, perfect for the cold climates of the Himalayas.

Khmer Noodles (Cambodia)

Khmer noodles, also known as Nom Banh Chok, are a staple in Cambodian cuisine. They are often served with a rich, coconut-based curry sauce. These thin rice noodles are typically enjoyed for breakfast, garnished with fresh herbs, cucumbers, and banana blossoms. The dish is known for its light, refreshing flavors and is a favorite among locals.

Idiyappam (South India)

Idiyappam, also known as string hoppers, are thin, steamed rice noodles popular in South India and Sri Lanka. These delicate noodles are usually served with coconut milk, vegetable stews, or curries. Their light texture makes them versatile dishes that can be enjoyed for breakfast, dinner, or even as a snack.

Sevai (South India)

Sevai is thin rice noodles similar to Idiyappam but typically prepared by boiling rather than steaming. These noodles are often stir-fried with a variety of spices and vegetables and sometimes even sweetened with jaggery and coconut. Sevai can be enjoyed in both savory and sweet forms, making it a versatile and popular dish in South Indian cuisine.