Noodles Noodles Ban mian (板面 pinyin: Bǎnmiàn) is a Hokkien-style egg noodle soup common in parts of Fujian province in the China, and also in other parts of the world such as in Singapore and Malaysia, although the dish itself may vary significantly. Some forms of Ban mian, for instance, comprises of hand-kneaded pieces of dough, while others use regular strips of noodles. ...more on Wikipedia about "Ban mian"
Created by the Hui people (a Chinese Muslim group) (回族) of the Tang Dynasty era of China, beef noodle soup ( ; POJ: gû-bah mī) is composed of beef stew, vegetables and noodles. It exists in various forms throughout East and Southeast Asia. The most common Vietnamese version is called Phở. ...more on Wikipedia about "Beef noodle soup"
Biang Biang Noodles refer to a type of noodles popular in China's Shaanxi province. The noodle is called "biáng biáng miàn" in Mandarin. The noodles, touted as one of the "ten strange wonders of Shaanxi" (陕西十大怪), are described as being like a belt, due to their thickness and length. The "Noodle King" chain in Beijing (梆梆面北京连锁店) serves Biang Biang noodles. ...more on Wikipedia about "Biang Biang Noodles"
Cellophane noodles (also known as bean threads, bean thread noodles or glass noodles), are a type of clear Asian noodle made from mung bean starch, water, and sometimes also other ingredients including potato starch. In Chinese, they are called 绿豆面 (lǜ dòu miàn; "mung bean noodles"; literally "green bean noodles"), or 粉丝 (fěn sī). They are generally sold in dried form, boiled to reconstitute, then used in soups, stir fried dishes, or spring rolls. They are called "cellophane noodles" because of their resemblance to cellophane, a transparent material. ...more on Wikipedia about "Cellophane noodles"
Champon (ちゃんぽん) is a type of noodle dish originating from Nagasaki. It has a partially Chinese origin as it was invented by an owner of a Chinese restaurant, Shikairo (四海楼). In the middle of Meiji period, the owner saw a need for a cheap, but filling meal that fit the taste of hundreds of Chinese students who came to Japan for the schooling opportunity. ...more on Wikipedia about "Champon"
Char kway teow , literally "fried flat noodles", is a popular noodle dish in Malaysia and Singapore. It is made from flat rice noodles fried over very high heat with light and dark soy sauce, chilli, prawns, cockles, egg, bean sprouts and Chinese chives. Sometimes slices of Chinese sausage are added. It is fried in pork fat, with crisp croutons of pork lard, which give it its characteristic taste. ...more on Wikipedia about "Char kway teow"
Chinese cuisine includes many different types of noodles , called miàn ( Chinese: 麵 ( Traditional) , 面 ( Simplified); often transliterated as "mien" or "mein" ). "Miàn" (麵) refers to noodles made from wheat while "fěn" (粉) refers to noodles made from rice. ...more on Wikipedia about "Chinese noodles"
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Cup Noodles (or Cup o' Noodles) are a type of instant-noodle snack in a styrofoam cup. It was invented in 1971 by a Japanese food company, Nissin. Generally prepared for meals on-the-go, cup noodles contain a pre-cooked slab of noodles that only requires the addition of hot water and flavour packets. Cooking time varies but is usually around 3 minutes. ...more on Wikipedia about "Cup noodles"
Dan dan Noodles ( ) is a classic dish of Chinese Sichuan cuisine. It consists of a spicy ground peanut and sesame sauce over noodles, usually very garlicky, and often served with cold sliced cucumbers. ...more on Wikipedia about "Dan dan noodles"
Fideo is the Spanish word for a noodle of any type. In Mexico, its name refers to a type of pasta similar to spaghetti. It is also known as vermicelli. ...more on Wikipedia about "Fideo"
Fried noodles are common throughout Asia. Many varieties, cooking styles, and ingredients exist. ...more on Wikipedia about "Fried noodles"
Hae mee (虾面; pinyin: xiāmiàn) is a Hokkien-style prawn egg noodle soup popular in Singapore and Malaysia (where it is also known as Hokkien mee). ...more on Wikipedia about "Hae mee"
Hokkien mee ( Simplified Chinese: 福建面; Traditional Chinese: 福建麵; Pronunciation in Mandarin: Fújiàn miàn ? ; Pronunciation in Min Nan: hok4-kien3-min 7), meaning Fujian noodles, can refer to either of two dishes served in Malaysia and Singapore, both invented by immigrants from Fujian Province, China. ...more on Wikipedia about "Hokkien mee"
Instant noodles are precooked dried noodles fused with oil, which can be prepared for consumption simply by adding boiling water and a flavor packet (usually containing an amount of monosodium glutamate) for short periods of time, usually for about 5 minutes. ...more on Wikipedia about "Instant noodles"
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Japchae (잡채, also spelled jabchae or chapchae) is a Korean dish made from cellophane noodles (called dang myeon), shredded carrots and onions, sliced beef, and soy sauce, stir fried together. ...more on Wikipedia about "Japchae"
Jjajangmyeon (also spelled chachangmyun chachang myun, chajangmyun, chajang myun, ja jang myun, jajang myun, or jajangmyun) is a Korean dish consisting of wheat noodles topped with a thick sauce made of black bean paste, diced seafood and vegetables, and sometimes also meat. ...more on Wikipedia about "Jjajangmyeon"
Koka Noodles are a brand of instant noodles, manufactured by TatHui Foods. The noodles are available in packet, cup and bowl varieties. They are manufactured and packaged at TatHui's factory in Jurong, Singapore, and are sold across the island. ...more on Wikipedia about "Koka noodles"
Kreplach are small noodles or dumplings filled with ground meat, usually boiled and served in chicken soup. They are similar to Italian tortelloni or often referred to as a Jewish wonton (a Jewish version of the Chinese wonton). Kreplach are a traditional Jewish dish often served on the day before Yom Kippur (the Day of Atonement) or on Hoshana Rabbah (the 7th day of the Festival of Booths) or on Purim (the Feast of Lots). ...more on Wikipedia about "Kreplach"
Laksa (叻沙; pinyin: lèshā) is a famous Peranakan (Chinese-Malay) noodle soup from Malaysia and Singapore. The name may originate from the Sanskrit word laksha (लक्ष), meaning "many" and referring to the soup's many ingredients; the word is also the origin of the Hindi term lakh. ...more on Wikipedia about "Laksa"
Lo mein ( Chinese: 撈麵, Mandarin Pinyin: lāo miàn) is a Chinese dish based on stir fried wheat noodles. It often contains vegetables and some type of meat or seafood. The meat may be beef, chicken, pork, or shrimp. ...more on Wikipedia about "Lo mein"
Maggi is a brand marketed by Nestlé which produces instant soups, stocks and noodles. It was founded by the Maggi family in Switzerland in the 19th century, and merged with Nestlé in 1947. ...more on Wikipedia about "Maggi"
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Maggi goreng ( Malay for "fried Maggi noodles") is a way of cooking a popular Malaysian brand of instant noodles called Maggi. It is commonly served at Indian Muslim (or Mamak) food stalls in Malaysia. ...more on Wikipedia about "Maggi goreng"
Maruchan (マルちゃん) is a brand of popular ramen noodles. It comes in many flavours, such as chicken, shrimp, roast chicken, curry chicken, beef, roast beef, and vegetable. It can be found in a packaged form to be cooked on a stove, or in a cup to which boiled water is added. ...more on Wikipedia about "Maruchan"
Mee krob ( Thai หมี่กรอบ) is a Thai dish; the name literally means "Crispy Noodles". ...more on Wikipedia about "Mee krob"
Mee pok ( Traditional Chinese: 麪薄; Simplified Chinese: 面薄; Mandarin pronunciation: miàn báo ?) is a type of Chinese noodle that is flat and yellow, often varying in thickness and width. The dish is of Teochew origin and is eaten in Singapore, Malaysia and Thailand. The noodle dish is usually served tossed in a sauce (where it is often refered to, though inapropriately as "dry", or "tah" in Min nan/Hokkien), though sometimes served in a soup (where it is refered to as "soup", or "terng"). Meat and vegetables are also placed on top. ...more on Wikipedia about "Mee pok"
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