Wheat Noodles
Made from unleavened dough which is rolled flat and cut, stretched or extruded, into long strips or strings. Noodles can be refrigerated for short-term storage or dried and stored for future use.
AKA:
Wheat Noodles
Bakmi – Indonesian Chinese yellow wheat noodles with egg and meat, usually pork.
Chūka men – Japanese noodles used for ramen, champon, and yakisoba
Kesme – flat, yellow or reddish brown Central Asian wheat noodles
Kalguksu – Korean noodles
Lamian – Chinese noodles
Mee pok – flat, yellow Chinese noodles, common in Southeast Asia
Pasta – Italian noodles typically made from durum wheat
Reshte – flat noodles, almost white noodle from Persian and Afghani cuisine
Sōmen – thin Japanese wheat noodles
Thukpa – flat Tibetan noodles
Udon – thick Japanese wheat noodles
Kishimen – flat variety of Japanese wheat noodles
Buckwheat Noodles
Makguksu – local specialty of Gangwon Province in South Korea
Memil naengmyeon – Korean noodles made of buckwheat, slightly more chewy than soba
Soba – Japanese buckwheat noodles
Pizzoccheri – Italian buckwheat tagliatelle from Valtellina
Italy
Indonesia
Korea
China
Afghanistan