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 one of a variety of shapes. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. Noodles can be refrigerated for short-term storage, or dried and stored for future use.
There is a great variety of Chinese noodles, which vary according to their region of production, ingredients, shape or width, and manner of preparation. They are an important part of most regional cuisines within China, as well as in Taiwan, Singapore, and other Southeast Asian nations with sizable overseas Chinese populations.
- Buko Pancit - coconut strips are substituted for noodles, a specialty of Quezon province
- Pancit Abra - common in Northern Luzon particularly in the province of Abra
- Pancit Alahoy
- Pancit Alanganin
- Pancit Batchoy
- Pansit Batil Patong - common in Tuguegarao
- Pancit Bato - local to the Bicol Region; especially the town of Bato in Camarines Sur
- Pancit Bihon Guisado
- Pancit Bihongundoy
- Pancit Cabagan
- Pancit Canton - lo mein and chow mein
- Pancit Canton Ilonggo
- Pancit Chami (Lucena City, Quezon)
- Pancit estacion (Tanza, Cavite)
- Pancit Habhab (Lucban, Quezon)
- Pancit Kilawin - a variety of pancit originated from Rosario, Cavite; in lieu of pancit noodles, shredded unripe papaya fruit is used cooked with vinegar and fish; usually partnered with dinuguan
- Pancit Kinalas (Naga City, Camarines Sur)
- Pancit Lanu (San Vicente Street in San Pedro, Laguna)
- Pancit Lucban
- Pancit Luglog
- Pancit Malabon
- Pancit Mami
- Pancit Miki
- Pancit Míki-Bíhon Guisado - round egg noodles + bihon
- Pancit Molo - wonton soup with wonton wrappers added to the broth, serving as its "noodles"
- Pancit Moròng
- Pancit Olongapo - a kind of pancit miki from Olongapo City
- Pancit Palabok
- Pancit Pula - a variation of pancit miki from Batangas City
- Pancit Pusit
- Pansit Sinanta - also from Tuguegarao; consists of flat egg noodles, bihon, clams and chicken, with broth colored with annatto
- Pancit Sotanghon
Pasta is a staple food of traditional Italian cuisine, which comes in many forms. Typically, pasta is a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. However, it is often disputed whether or not pasta classifies as a noodle in common speech, or if there is a distinction.
Japanese noodles are a staple part of Japanese cuisine. They are often served chilled with dipping sauces, or in soups or hot dishes.
Korean noodles are noodles or noodle dishes in Korean cuisine, and are collectively referred to as guksu in native Korean or myeon (cf. mien) in Sino-Korean vocabulary.
Vietnamese noodles are available in either fresh (tươi) or dried (khô) form.