worldcuisines/food-kb-v1.1 huggingface dataset:
Pad see ew
Category: noodle (stir-fried noodle, rice noodle)
Cuisine: Thai
Associated cuisines: Thai
Area: Thailand
Countries: Thailand
Region: South Eastern Asia
Other names: fr - French: Pad see ew
it - Italian: Pad see-ew
ja - Japanese: パッシーイウ
jv - Javanese: Pad see ew
ko - Korean: 팟씨유
th - Thai: ผัดซีอิ๊ว
yue - Cantonese: 泰式炒河
zh - Chinese: 泰式炒河

The dish is made with light soy sauce, dark soy sauce, garlic, broad rice noodles called kuaitiao sen yai, broccoli, egg, and tofu or some form of thinly sliced meat – commonly pork, chicken, beef, shrimp, or mixed seafood. It is generally garnished with ground white pepper. The dish is prepared in a wok, which allows the black soy sauce added at the end of the cooking process to stick to the noodles for an exaggerated caramelizing and charring effect.
Rat na
Category: noodle (stir-fried noodle, rice noodle)
Cuisine: Thai
Associated cuisines: Chinese, Thai
Area: Thailand
Countries: Thailand
Region: South Eastern Asia
Other names: he - Hebrew: ראד נא
jv - Javanese: Rat na
ms - Malay: Rat na
th - Thai: ราดหน้า

The dish is made with stir-fried wide rice noodles, a meat such as chicken, beef, pork, or seafood or tofu, garlic, straw mushrooms, and gai lan. The dish is then covered in a sauce made of stock and tapioca starch, or cornstarch. It is seasoned with sweet soy sauce, fish sauce, sugar, and black pepper.
Shanghai fried noodles
Category: noodle (stir-fried noodle)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Shanghai
Countries: China
Region: Eastern Asia
Other names: es - Spanish: Fideos fritos de Shanghái
jv - Javanese: Mi gorèng Shanghai
ko - Korean: 상하이 볶음면
yue - Cantonese: 上海粗炒
zh - Chinese: 上海粗炒

The dish are typically stir-fried with beef cutlets, bok choy, and onion, or with pork and Chinese yellow chives.
Singapore-style noodles
Category: noodle (stir-fried noodle, rice vermicelli)
Cuisine: Cantonese
Associated cuisines: Cantonese, Hong Kong
Area: Hong Kong
Countries: Hong Kong
Region: Eastern Asia
Other names: ca - Catalan: Fideus a l'estil de Singapur
es - Spanish: Fideos estilo Singapur
ja - Japanese: シンガポール・ヌードル
yue - Cantonese: 星洲炒米
zh - Chinese: 星洲炒米

The dish are typically stir-fried cooked rice vermicelli, curry powder, Vegetable, scrambled eggs and meat, most commonly char siu pork, and/or prawn or chicken.
Ifumi
Category: noodle (deep fried noodle)
Cuisine: Indonesian
Associated cuisines: Chinese, Indonesian
Area: Java
Countries: Indonesia
Region: South Eastern Asia
Other names: id - Indonesian: Ifumi
jv - Javanese: I fu mi

The dish served in a thick savoury sauce with pieces of meat or seafood and Vegetable. The dishes are to be served hot while the noodles are still crisp until the noodles are softened by the sauce and are ready to be eaten.
Mie kering
Category: noodle (deep fried noodle)
Cuisine: Indonesian
Associated cuisines: Chinese, Indonesian
Area: Makassar
Countries: Indonesia
Region: South Eastern Asia
Other names: id - Indonesian: Mie kering
jv - Javanese: Mi garing
th - Thai: มีเกอริง

The dish is a type of dried noodle served with thick gravy and sliced chicken, shrimp, mushrooms, liver, and squid.
Mi krop
Category: noodle (deep fried noodle, rice vermicelli)
Cuisine: Thai
Associated cuisines: Thai
Area: Thailand
Countries: Thailand
Region: South Eastern Asia
Other names: es - Spanish: Mee krob
ja - Japanese: ミーグロープ
jv - Javanese: Mi krop
th - Thai: หมี่กรอบ
vi - Vietnamese: Mi krop
yue - Cantonese: 泰式脆麪

The dish consists of crispy fried thin rice noodles mixed with fried tofu, fried shrimp, pork, or a combination, and sauced with a mixture of lemon or lime juice, fish sauce, tomato paste, kaffir lime leaves, chilis, and sugar. The dish can be garnished with scallions, bean sprouts, cilantro, chilis, and fried egg strips.
Buldak Ramen
Category: noodle (stir-fried noodle, instant noodle)
Cuisine: South Korean
Associated cuisines: South Korean
Area: Korea
Countries: Korea
Region: Eastern Asia
Other names: de - German: Hot Chicken Flavor Ramen
fr - French: Buldak ramen
ja - Japanese: ブルダック炒め麺
jv - Javanese: Ramén rasa pitik pedhes
ko - Korean: 불닭볶음면
th - Thai: ราเม็งรสไก่เผ็ด
zh - Chinese: 火鸡面

The dish is a type of 'stir-fried' dry noodle: after boiling, the noodles are drained, and mixed with a spicy sauce and a topping.
Jajangmyeon
Category: noodle (stir-fried noodle, egg noodle)
Cuisine: Korean
Associated cuisines: Korean, Chinese
Area: Korea
Countries: Korea, China
Region: Eastern Asia
Other names: ar - Arabic: جاجانغميون
ban - Balinese: Jajangmyoen
de - German: Jajangmyeon
es - Spanish: Jajangmyeon
fr - French: Jajangmyeon
hi - Hindi: झाझंगसिर
hu - Hungarian: Csadzsangmjon
hy - Armenian: Չաջանմյոն
id - Indonesian: Jajangmyeon
it - Italian: Jjajangmyeon
ja - Japanese: チャジャンミョン
jv - Javanese: Jajangmyeon
kk - Kazakh: Чанджанмён
ko - Korean: 짜장면
ms - Malay: Jajangmyeon
pl - Polish: Jajangmyeon
pt - Portuguese: Jajangmyeon
ru - Russian: Чанджанмён
th - Thai: จาจังมย็อน
tl - Tagalog: Jajangmyeon
tr - Turkish: Jajangmyeon
uk - Ukrainian: Чжаджанмьон
uz - Uzbek: Jajangmyeon
vi - Vietnamese: Jajangmyeon
yue - Cantonese: 韓式炸醬麪
zh - Chinese: 韩式炸酱面

The dish is a noodle dish topped with a thick sauce made of chunjang, diced pork, and Vegetable. Variants of the dish may include seafood or other meats. The sauce is darker and sweeter compared to similar dishes.
Kesme
Category: noodle (egg noodle, noodle soup)
Cuisine: Turkish
Associated cuisines: Turkish, Iranian
Area: Turkey
Countries: Turkey
Region: Western Asia
Other names: ar - Arabic: إرشتة
es - Spanish: Erishte
fr - French: Kesme
it - Italian: Kesme
jv - Javanese: Kèsmé
kk - Kazakh: Кеспе
ku - Kurdish: Rişte
lt - Lithuanian: Kesmė
ru - Russian: Кесме
tr - Turkish: Erişte
uk - Ukrainian: Кесме
uz - Uzbek: Kesme

The dish is made from flour, egg, water, salt and milk. The dish may be boiled immediately in a broth often containing ingredients such as potatoes, meat, carrots, peppers, and tomatoes, or left to harden and stored.
Khow suey
Category: noodle (egg noodle, noodle soup)
Cuisine: Burmese
Associated cuisines: Burmese
Area: Lower Myanmar
Countries: Myanmar, Pakistan
Region: Southern Asia
Other names: es - Spanish: Khow suey
ja - Japanese: カウスェー
jv - Javanese: Khow suey
uk - Ukrainian: Кхоу суей

The is a noodle soup made of egg noodles and curried beef or chicken with coconut milk, served with a variety of contrasting condiments. A squeeze of lemon also adds tanginess.
Laping
Category: noodle (egg noodle)
Cuisine: Tibetan
Associated cuisines: Tibetan, Sichuan
Area: Tibet
Countries: China
Region: Eastern Asia
Other names: bn - Bangla: ল্যাপিং
jv - Javanese: Laping

The dish is a spicy cold plain flour noodle dish basically garnished with tsulazi (chilli oil), soy sauce, vinegar, etc,. It is made of mungbean starch.
Laghman
Category: noodle (pulled noodle)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Xinjiang
Countries: China, Kazakhstan, Kyrgyzstan, Russia, Afghanistan, Turkmenistan, Uzbekistan, Tajikistan
Region: Southern Asia
Other names: ar - Arabic: لغمن
bs - Bosnian: Lagman
cs - Czech: Laghman
de - German: Laghman
el - Greek: Λακγμάν
es - Spanish: Laghman
fa - Persian: لغمان
fr - French: Laghman
hu - Hungarian: Lagman
hy - Armenian: Լագման
id - Indonesian: Laghman
it - Italian: Laghman
ja - Japanese: ラグマン
jv - Javanese: Laghman
kk - Kazakh: Лағман
ko - Korean: 라그만
ky - Kyrgyz: Лагман
lb - Luxembourgish: Lagman
pl - Polish: Lagman
pt - Portuguese: Lagman
ru - Russian: Лагман
tg - Tajik: Лағмон
tr - Turkish: Lagman
ug - Uyghur: لەغمەن
uk - Ukrainian: Лагман
uz - Uzbek: Lagʻmon
zh - Chinese: 拉条子

The dish is prepared with meat (mainly lamb or beef), Vegetable and pulled long noodles. The Vegetable usually include bell peppers, eggplants, radish, potatoes, onions, garlic, and spices.
Maggi goreng
Category: noodle (stir-fried noodle, instant noodle)
Cuisine: Malaysian
Associated cuisines: Bruneian, Singaporean, Malaysian, Indian
Area: Malaysia
Countries: Malaysia
Region: South Eastern Asia
Other names: es - Spanish: Mee goreng
ms - Malay: Mi goreng
zh - Chinese: 馬來炒麵

The dish uses Maggi brand of instant noodles, prepared with hot water before stir-frying, instead of fresh yellow noodles.
Mee Bandung Muar
Category: noodle (egg noodle, noodle soup)
Cuisine: Malaysian
Associated cuisines: Malaysian
Area: Johor
Countries: Malaysia, Singapore
Region: South Eastern Asia
Other names: fr - French: Mee bandung Muar
id - Indonesian: Mi bandung
jv - Javanese: Mi bandung Muar
ms - Malay: Mi bandung
th - Thai: มีบันดุงมัวร์

The dish is a cuisine that was originally cooked with yellow noodles coupled with egg in addition to a thick broth-gravy made of a combination of dried shrimps, onion, spices, shrimp paste and chilies. Then the dish was upgraded by adding prawn, meat, fish cakes and Vegetable.
Meeshay
Category: noodle (rice noodle)
Cuisine: Burmese
Associated cuisines: Burmese, Chinese
Area: Shan State
Countries: Myanmar
Region: South Eastern Asia
Other names: jv - Javanese: Meeshay
my - Burmese: မြီးရှည်
zh - Chinese: 缅甸米线

The dish is made of rice noodles with a meat sauce. The meat sauce is mainly made with pork or chicken. All forms of this dish may be accompanied by mohnyin tjin and clear soup usually of chicken broth with scallions.
Mì Quảng
Category: noodle (rice noodle)
Cuisine: Vietnamese
Associated cuisines: Vietnamese
Area: Quang Nam
Countries: Vietnam
Region: South Eastern Asia
Other names: en-simple - Simple English: Mì Quảng noodles
fr - French: Mì Quảng
jv - Javanese: Mì Quảng
th - Thai: หมี่กว๋าง
vi - Vietnamese: Mì Quảng
zh - Chinese: 廣南麵

The main ingredients of the dish are rice noodles, meat, and herbs, most commonly served with a small amount of broth, which is generally infused with turmeric. Peanut oil can also be added to make the dish more flavorful.
Mie ayam
Category: noodle (egg noodle)
Cuisine: Indonesian
Associated cuisines: Chinese, Indonesian
Area: Indonesia
Countries: Indonesia
Region: South Eastern Asia
Other names: bew - Betawi: Mi ayam
fr - French: Mie ayam
id - Indonesian: Mi ayam
jv - Javanese: Mie ayam
ms - Malay: Mi ayam
th - Thai: มีอายัม

The dish consists of yellow wheat noodle boiled in water until it achieves an al dente texture and mixed in a bowl with cooking oil, soy sauce, and garlic. The oil can be chicken fat, lard, vegetable oil, or garlic oil. The chicken meat is diced and cooked in soy sauce and other seasonings including garlic.
Mont di
Category: noodle (rice vermicelli, noodle soup)
Cuisine: Burmese
Associated cuisines: Burmese
Area: Myanmar
Countries: Myanmar
Region: South Eastern Asia
Other names: jv - Javanese: Mont di
ko - Korean: 몬 디
my - Burmese: ရခိုင်မုန့်တီ
th - Thai: โหมะน์ตี

The dish consists of rice vermicelli mixed with a thin soup made of daggertooth pike conger, called thinbaw htoe, Rakhine ngapi and lemongrass. Dry roasted pike conger eel flakes, fried onion and garlic, fresh coriander, red and green chili paste are added.
Nan gyi thohk
Category: noodle (rice noodle)
Cuisine: Burmese
Associated cuisines: Burmese
Area: Mandalay
Countries: Myanmar
Region: South Eastern Asia
Other names: ja - Japanese: ナンジートゥッ
jv - Javanese: Nan gyi thoke
ko - Korean: 난지 톳
my - Burmese: နန်းကြီးသုပ်
th - Thai: น่านจี้โตะ
vi - Vietnamese: Nan gyi thoke

The dish is made with thick round rice noodles mixed with specially prepared chicken curry and chili oil. The dish is garnished with toasted chickpea flour, sliced onions, chilis, crispy noodles, slices of hard-boiled egg, fish cakes, and zested with lime or lemon.
Ohn no khao swè
Category: noodle (wheat noodle, noodle soup)
Cuisine: Burmese
Associated cuisines: Burmese
Area: Myanmar
Countries: Myanmar
Region: South Eastern Asia
Other names: es - Spanish: Ohn no khao swè
fr - French: Ohn no khao swè
ja - Japanese: オンノ・カウスェー
jv - Javanese: Ohn no khao swè
my - Burmese: အုန်းနို့ခေါက်ဆွဲ
vi - Vietnamese: Ohn no khao swè

The dish consists of wheat noodles in a curried chicken and coconut milk broth thickened with gram flour (chickpea flour). It features wheat noodles in a rich broth made with curried chicken and coconut milk, thickened with gram flour. Crispy fried bean fritters, hard-boiled eggs, sliced raw onions, chili peppers, and crispy noodles are added to the dish. Fish sauce and lime or lemon juice are then drizzled over everything.
Pancit Malabon
Category: noodle (rice noodle)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Metro Manila
Countries: Philippines
Region: South Eastern Asia
Other names: bcl - Central Bikol: Pansit Malabon
jv - Javanese: Pancit malabon

The dish uses thick rice noodles. Its sauce has a yellow-orange hue, attributable to achuete (annatto seeds), shrimp broth, and flavor seasoned with patis (fish sauce for a complex umami flavor) and taba ng talangka (crab fat). Local fresh seafood toppings may include cooked shrimp, squid, smoked bangus (milkfish), mussels, and/or oysters. Other optional garnishes can include pork, hard-boiled duck/hen eggs, crushed chicharrón (pork rinds), chopped green onions, lightly browned sautéed minced garlic, and spritz of calamansi juice.
Yaka mein
Category: noodle (wheat noodle, noodle soup)
Cuisine: American
Associated cuisines: American, Chinese
Area: Louisana
Countries: United States, Canada
Region: Northern America
Other names: jv - Javanese: Yaka mein

The soup consists of stewed beef (such as brisket) in beef-based broth served on top of noodles and garnished with half a hard-boiled egg and chopped green onions. Cajun or Creole seasoning and chili powder are often added to the broth.
Banmian
Category: noodle (egg noodle, noodle soup)
Cuisine: Chinese
Associated cuisines: Chinese, Malaysian, Singaporean, Taiwanese
Area: China, Malaysia, Singapore, Taiwan
Countries: China, Malaysia, Singapore, Taiwan
Region: South Eastern Asia
Other names: es - Spanish: Ban mian
fr - French: Banmian
jv - Javanese: Banmian
ko - Korean: 반몐
lt - Lithuanian: Banmian
uk - Ukrainian: Банм'ян
zh - Chinese: 板麵

The dish consists of egg noodles served in a flavorful soup, often with some type of meat or fish, Vegetable and various spices. Dried anchovies, minced pork, mushrooms, and a leafy vegetable such as sweet potato leaves or sayur manis are also possible ingredients.
Beef chow fun
Category: noodle (rice noodle)
Cuisine: Chinese
Associated cuisines: Cantonese, Chinese
Area: Guangdong
Countries: China, Hong Kong
Region: Eastern Asia
Other names: es - Spanish: Ternera chow fun
fr - French: Beef chow fun
jv - Javanese: Chow fun daging sapi
ko - Korean: 곤차우응아우호
ms - Malay: Chow fun daging
yue - Cantonese: 乾炒牛河
zh - Chinese: 乾炒牛河

The dish is made from stir-frying beef, hor fun (wide rice noodles) and bean sprouts. Sliced beef is marinated first. Then, the beef is seared in a wok; this is important to obtain wok hei. Other ingredients and the hor fun noodles are added, then combined with the beef and sauce. The bean sprouts are then stir-fried with the rest of the chow fun until they are tender and the dish is ready to serve.
Biangbiang noodles
Category: noodle (pulled noodle)
Cuisine: Chinese
Associated cuisines: Shaanxi
Area: Shaanxi
Countries: China
Region: Eastern Asia
Other names: ar - Arabic: شعيرية بيانغبيانغ
ca - Catalan: Biangbiang
de - German: Biangbiang-Nudeln
el - Greek: Νουντλς μπιάνγκμπιάνγκ
eo - Esperanto: Bjangbjang-nudeloj
fr - French: Nouilles biáng biáng
ga - Irish: Núdail Biangbiang
id - Indonesian: Mi Biangbiang
ja - Japanese: ビャンビャン麺
ko - Korean: 뱡뱡몐
lzh - Literary Chinese: 油潑扯麵
nb - Norwegian Bokmål: Biangbiangnudler
nl - Dutch: Biángbiáng-noedels
sv - Swedish: Biangbiangnudlar
th - Thai: เปี๋ยงเปี๋ยงเมี่ยน
vi - Vietnamese: Mì bương bương
wuu - Wu: 𰻞𰻞麵
yue - Cantonese: 油潑扯麵
zh - Chinese: 𰻝𰻝面

The dish usually made using noodles that are thick and belt-like, and are usually hand-made.
Cart noodle
Category: noodle (noodle soup)
Cuisine: Hong Kong, Macanese
Associated cuisines: Hong Kong, Macanese
Area: Hong Kong, Macau
Countries: Hong Kong, Macau
Region: Eastern Asia
Other names: es - Spanish: Fideo de carro
fr - French: Nouilles de charrette
yue - Cantonese: 車仔麪
zh - Chinese: 車仔麵

The dish is typically based upon the diner choosing various ingredients they would like, including the type of noodles, various soup broths, and toppings.Examples of types of noodles and toppings, which may vary considerably from stall to stall.
Chongqing noodles
Category: noodle (wheat noodle)
Cuisine: Chinese
Associated cuisines: Chinese, Australian, American, British
Area: Chongqing
Countries: China, United States, United Kingdom, Australia
Region: Australia and New Zealand
Other names: ar - Arabic: شعيرية تشونغتشينغ
jv - Javanese: Chongqing mi
zh - Chinese: 小面

The dish typically prepared using wheat noodle. There are two main types of this dishes: noodles with soup and noodles without soup. The dishes are typically spicy and prepared using a variety of spices, seasonings and sauces. Sichuan pepper is often used in the dish's preparation. Myriad meats and Vegetable are also used in its preparation. Various garnishes and condiments are also used, such as spring onions and chili oil.
Crossing-the-bridge noodles
Category: noodle (noodle soup, rice noodle)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Yunnan
Countries: China
Region: Eastern Asia
Other names: fi - Finnish: Guoqiao mixian
fr - French: Nouilles qui traversent le pont
ja - Japanese: 過橋米線
jv - Javanese: Mi nyebrang kreteg
yue - Cantonese: 過橋米線
zh - Chinese: 过桥米线

The dish is served with a large bowl of boiling hot broth and soup. The soup is made with chicken, pork bone and seasoning, such as Chinese star anise and ginger. The soup ingredients are served on a cutting board or plate and include raw Vegetable and lightly cooked meats. Common ingredients include thin slices of ham, chunks of chicken, chicken skin, strips of bean curd sheets, chives, sprouts, and rice noodles.
Dan zai noodles
Category: noodle (wheat noodle, noodle soup)
Cuisine: Taiwanese
Associated cuisines: Taiwanese
Area: Taiwan
Countries: Taiwan
Region: Eastern Asia
Other names: id - Indonesian: Mi ta-a
ja - Japanese: 担仔麺
jv - Javanese: Mi ta-a
ko - Korean: 단짜이몐
lzh - Literary Chinese: 擔仔麵
nan - Minnan: Tàⁿ-á-mī
sv - Swedish: Danzainudlar
uk - Ukrainian: Та-а мі
yue - Cantonese: 擔仔麪
zh - Chinese: 擔仔麵

The dish is a type of snack prepared using wheat noodle. The primary ingredients are minced pork, prawn, bean sprouts, cilantro, black vinegar, garlic, soy sauce and egg.
Dandan noodles
Category: noodle (noodle soup)
Cuisine: Chinese
Associated cuisines: Sichuan, Hong Kong
Area: Sichuan
Countries: China, Hong Kong
Region: Eastern Asia
Other names: es - Spanish: Fideos dan dan
fr - French: Dandan mian
it - Italian: Spaghetti Dandan
ja - Japanese: 担担麺
jv - Javanese: Mi dandan
ko - Korean: 단단몐
ms - Malay: Mi dandan
pl - Polish: Makaron dandan
pt - Portuguese: Macarrão dandan
uk - Ukrainian: Локшина Даньдань
yue - Cantonese: 擔擔麪
zh - Chinese: 担担面

The dish consists of a spicy sauce usually containing preserved Vegetable (often including zha cai, lower enlarged mustard stems, or ya cai, upper mustard stems), chili oil, Sichuan pepper, minced pork, and scallions served over noodles. The dish can either be served dry or as a noodle soup.
Hot and sour noodles
Category: noodle (noodle soup)
Cuisine: Chinese
Associated cuisines: Sichuan
Area: Sichuan
Countries: China
Region: Eastern Asia
Other names: af - Afrikaans: Warm- en suurnoedels
jv - Javanese: Mi pedhes lan asem
ko - Korean: 쏸라펀
zh - Chinese: 酸辣粉

The noodles are made from starch derived from peas, potato, sweet potato, or rice. Its unique flavor combines the sourness from Chinese rice vinegar with the spiciness from chili pepper oil. Ground toasted peanuts and soybeans on top of the noodles add crispness. Besides rice vinegar, chili oil and peanuts/soybeans, other ingredients include sugar, salt, soy sauce, scallion pieces, and smashed garlic.
Hot dry noodles
Category: noodle (rice noodle)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Wuhan
Countries: China
Region: Eastern Asia
Other names: fr - French: Re gan mian
he - Hebrew: אטריות חמות ויבשות
id - Indonesian: Mi kering panas
ja - Japanese: 熱乾麺
jv - Javanese: Mi garing panas
lt - Lithuanian: Karšti sausi makaronai
wuu - Wu: 热干面
yue - Cantonese: 熱乾麪
zh - Chinese: 热干面

The dish contains soy sauce, sesame paste, pickled Vegetable (carrots and beans), chopped garlic chives and chili oil.
Lanzhou beef noodle soup
Category: noodle (pulled noodle, noodle soup)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Lanzhou
Countries: China
Region: Eastern Asia
Other names: ja - Japanese: 蘭州拉麺
jv - Javanese: Sop mi sapi Lanzhou
ko - Korean: 란저우 라몐
lzh - Literary Chinese: 蘭州拉麵
ug - Uyghur: لەنجۇ كالا گۆشى ئۈگرىسى
yue - Cantonese: 蘭州拉麪
zh - Chinese: 兰州牛肉面

The dish consist of hand-pulled lamian noodles, and clear consommé broth made from stewed beef. It often uses qingzhen (halal) meat and contains no soy sauce, resulting in a lighter taste that may be flavored by salt and herbs.
Liangpi
Category: noodle (cold noodle, wheat noodle, rice noodle)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Shaanxi
Countries: China
Region: Eastern Asia
Other names: de - German: Liangpi
es - Spanish: Liang pi
fr - French: Liang Pi
ja - Japanese: 涼皮
jv - Javanese: Liangpi
zh - Chinese: 凉皮

The dish composed of cold noodles made from wheat or rice flour. It contains no animal products and the seasoning for the noodle varied by region.
Luosifen
Category: noodle (noodle soup, rice noodle)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Liuzhou, Guangxi
Countries: China, Hong Kong, United States
Region: Eastern Asia
Other names: es - Spanish: Luosifen
it - Italian: Luosifen
jv - Javanese: Luosifen
ko - Korean: 뤄쓰펀
lzh - Literary Chinese: 螺螄粉
yue - Cantonese: 螺螄粉
zh - Chinese: 螺蛳粉

The dish consists of rice noodles boiled and served in a soup. The stock that forms the soup is made by stewing river snails and pork bones for several hours with black cardamom, fennel seed, dried tangerine peel, cassia bark, cloves, white pepper, bay leaf, licorice root, sand ginger, and star anise. It is served with pickled bamboo shoot, pickled green beans, shredded wood ear, fu zhu, fresh green Vegetable, peanuts, and chili oil added to the soup.
Mee pok
Category: noodle (egg noodle)
Cuisine: Chinese
Associated cuisines: Chinese, Singaporean, Malaysian, Thai
Area: Chaoshan
Countries: China, Singapore, Malaysia, Thailand
Region: South Eastern Asia
Other names: es - Spanish: Mee pok
fr - French: Mee pok
jv - Javanese: Mee pok

The dish is characterized by its flat and yellow appearance, varying in thickness and width. The dish is commonly served tossed in a sauce though sometimes served in a soup. Meat and Vegetable are added on top. The sauce consists of 4 components: chili, oil, vinegar and other condiments such as soy sauce and pepper.
Noodles with tomato egg sauce
Category: noodle (noodle soup)
Cuisine: Chinese
Associated cuisines: Chinese, South East Asian
Area: China, South East Asia
Countries: China, Indonesia, Malaysia, Singapore, Philippines, Thailand
Region: South Eastern Asia
Other names: ar - Arabic: النودلز المجفف مع صلصة الطماطم والبيض
jv - Javanese: Mi endhog saos tomat

The dish consists of three main ingredients: noodles, tomato and egg. Except for these three main ingredients, other Vegetable or condiments can also be added into this soup, such as onions, cucumbers, carrots and ginger.
Wonton noodles
Category: noodle (soup, white noodle)
Cuisine: Cantonese
Associated cuisines: Chinese, Cantonese, Hong Kong, Indonesian, Malaysian, Singaporean, Filipino, Thai
Area: Guangdong, Hong Kong, Indonesia, Malaysia, Singapore, Philippines, Thailand
Countries: Hong Kong, Indonesia, Malaysia, Singapore, Philippines, Thailand
Region: South Eastern Asia
Other names: de - German: Wan Tan Nudeln
el - Greek: Γιουντουνμιάν
es - Spanish: Wanton mee
id - Indonesian: Mi wonton
ja - Japanese: ワンタン麺
jv - Javanese: Mi wonton
ko - Korean: 완탄민
ms - Malay: Mi wantan
th - Thai: บะหมี่เกี๊ยว
vi - Vietnamese: Mì hoành thánh
yue - Cantonese: 雲吞麪
zh - Chinese: 餛飩麵

The dish consists of egg noodles served in a hot broth, garnished with leafy Vegetable and wonton dumplings. Common Vegetable include broccoli or kale. The wontons typically contain prawns, chicken or pork, and spring onions, with some variations including mushrooms or black mushroom.