List of noodles

From WikiMD's Wellness Encyclopedia

List of Noodles

Noodles are a staple food in many cultures around the world. Made from unleavened dough which is stretched, extruded, or rolled flat and cut into various shapes, noodles are a versatile ingredient in a myriad of dishes. This article provides an overview of different types of noodles found globally, categorized by their primary ingredient or region of origin.

Types of Noodles[edit | edit source]

Wheat-Based Noodles[edit | edit source]

Wheat-based noodles are among the most common types of noodles and are prevalent in many cuisines, including Chinese, Italian, and Middle Eastern.

  • Spaghetti - A long, thin, cylindrical pasta of Italian origin.
  • Udon - A thick, wheat-flour noodle used in Japanese cuisine.
  • Ramen - A Japanese noodle dish that originated in China, it consists of Chinese-style wheat noodles served in a meat or fish-based broth.
  • Soba - Japanese noodles made from buckwheat flour, they are thin and can be served chilled with a dipping sauce or in hot broth as a noodle soup.

Rice Noodles[edit | edit source]

Rice noodles are made from rice flour and water. They are a staple in many Asian cuisines, particularly in Southeast Asian dishes.

  • Pho - A Vietnamese soup consisting of broth, rice noodles, herbs, and meat.
  • Pad Thai - A stir-fried rice noodle dish commonly served as street food and at casual local eateries in Thailand.

Egg Noodles[edit | edit source]

Egg noodles are made with eggs and flour. They have a richer flavor and a more tender texture than those made from flour and water alone.

  • Chow Mein - A Chinese dish of stir-fried noodles with vegetables and sometimes meat or tofu.
  • Lo Mein - Another Chinese dish, similar to Chow Mein, but generally contains more sauce and the noodles are not stir-fried.

Other Types[edit | edit source]

There are also noodles made from other ingredients, catering to dietary restrictions and regional preferences.

  • Shirataki Noodles - A low-calorie noodle made from konjac yam, often used in Japanese cuisine.
  • Kelp Noodles - Made from the edible brown seaweed, these noodles are popular in Korean cuisine.

Regional Varieties[edit | edit source]

Noodles vary not only by their ingredients but also by their regional variations, which can include differences in preparation, serving, and accompanying sauces or broths.

See Also[edit | edit source]

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Contributors: Prab R. Tumpati, MD