worldcuisines/food-kb-v1.1 huggingface dataset:
Su-style noodles
Category: noodle (noodle soup)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Suzhou
Countries: China
Region: Eastern Asia
Other names: jv - Javanese: Mi lelewa su
wuu - Wu: 苏式汤面
zh - Chinese: 苏式汤面

The dish is a combination of soup, noodles, and toppings. There are two types of soup for this dish: red soup and white soup. Both types of soup start with a slowly cooked base soup. The recipe depends on the noodle restaurant. It can be eel bone, green shell snail, pork bone, chicken, pork, or ham.
Champon
Category: noodle (noodle soup, egg noodle)
Cuisine: Japanese
Associated cuisines: Japanese, Chinese
Area: Nagasaki
Countries: Japan
Region: Eastern Asia
Other names: es - Spanish: Champon
fa - Persian: چانپون
fr - French: Champon
id - Indonesian: Champon
ja - Japanese: ちゃんぽん
jv - Javanese: Champon
ko - Korean: 잔폰
ms - Malay: Champon
pt - Portuguese: Champon
th - Thai: ชัมปง
uk - Ukrainian: Тямпон
vi - Vietnamese: Champon
zh - Chinese: 強棒麵

The dish is made by frying pork, seafood and Vegetable with lard; a soup made with chicken and pig bones is then added. Ramen noodles made especially for this dish are added and then boiled. Unlike other ramen dishes, only one pan is needed as the noodles are boiled in the soup.
Hōtō
Category: noodle (noodle soup, egg noodle)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Yamanashi
Countries: Japan
Region: Eastern Asia
Other names: en-simple - Simple English: Hōtō
es - Spanish: Hōtō
fr - French: Hōtō
it - Italian: Hōtō
ja - Japanese: ほうとう
jv - Javanese: Hōtō
ko - Korean: 호토
pl - Polish: Hōtō
th - Thai: โฮโต
uk - Ukrainian: Хоутоу
vi - Vietnamese: Hōtō
zh - Chinese: 餺飥

The dish is made by stewing flat udon noodles and Vegetable in miso soup. Though this dish is commonly recognized as a variant of udon, locals do not consider it to be an udon dish because the dough is prepared in the style of dumplings rather than noodles.
Zhajiangmian
Category: noodle (wheat noodle)
Cuisine: Chinese
Associated cuisines: Chinese, Japanese, South Korean
Area: Shandong
Countries: Japan, China, Korea
Region: Eastern Asia
Other names: ar - Arabic: جاجيانغميان
es - Spanish: Zha jiang mian
fr - French: Zhajiang mian
ja - Japanese: 炸醤麺
jv - Javanese: Zhajiangmian
ko - Korean: 자장몐
pt - Portuguese: Zha jiang mian
sv - Swedish: Zhajiangmian
th - Thai: จ๋าเจี้ยงเมี่ยน
vi - Vietnamese: Trác tương miến
vro - Võro: Zhajiangmian
yue - Cantonese: 炸醬麪
zh - Chinese: 炸醬麵

The dish consists of thick wheat noodles topped with zhajiang, a fermented soybean-based sauce. Variations may include toppings of fresh or pickled Vegetable, beans, meat, tofu, or egg.
Okinawa soba
Category: noodle (noodle soup, wheat noodle)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Okinawa
Countries: Japan
Region: Eastern Asia
Other names: da - Danish: Okinawa soba
de - German: Okinawa Soba
es - Spanish: Okinawa soba
fa - Persian: اوکیناواسوبا
it - Italian: Soba di Okinawa
ja - Japanese: 沖縄そば
ko - Korean: 오키나와 소바
th - Thai: โซบะโอกินาวะ
uk - Ukrainian: Окінавська соба
vi - Vietnamese: Okinawa soba
zh - Chinese: 沖繩麵條

The dish uses soba noodle that are made from wheat flour, and do not contain any buckwheat. It is served in a broth flavored with konbu (edible seaweed), katsuobushi flakes and pork. Standard toppings are kamaboko (fish cake), sliced scallion and a thick slice of stewed san-mai niku (三枚肉, pork belly; lit. "three-layer meat") or soki (boneless pork ribs) and usually garnished with beni shōga (pickled ginger).
Otaru Ankake Yakisoba
Category: noodle (stir-fried noodle, wheat noodle)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Otaru
Countries: Japan
Region: Eastern Asia
Other names: ja - Japanese: 小樽あんかけ焼そば
zh - Chinese: 小樽燴炒麵

The dish is a variety of stir-fried noodles with a starchy sauce. Each restaurant uses different recipes and ways of serving the dish, resulting in a wide range of flavours and variations on the dish.
Shirataki noodles
Category: noodle (konjac noodle)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ca - Catalan: Shirataki
da - Danish: Shirataki
de - German: Shirataki-Nudeln
fr - French: Vermicelles shirataki
id - Indonesian: Mi shirataki
it - Italian: Shirataki
ja - Japanese: 白滝
ko - Korean: 실곤약
lt - Lithuanian: Širataki makaronai
sv - Swedish: Shiratakinudlar
th - Thai: ชิราตากิ
yue - Cantonese: 芋絲

The dish is gelatinous noodles made from the corm of the konjac plant. In traditional cuisine, they are eaten in soups or stir-fried. The texture is chewy, similar to a tough jelly, and has little flavor before seasoning.
Sōmen
Category: noodle (wheat noodle)
Cuisine: Chinese, Japanese, Korean
Associated cuisines: Chinese, Japanese, Korean
Area: China
Countries: China, Japan, Korea
Region: Eastern Asia
Other names: da - Danish: Soumen
de - German: Sōmen
es - Spanish: Sōmen
fa - Persian: سومن
fi - Finnish: Sōmen
fr - French: Sōmen
id - Indonesian: Sōmen
it - Italian: Sōmen
ja - Japanese: 素麺
jv - Javanese: Sōmen
ko - Korean: 소면
ms - Malay: Sōmen
pl - Polish: Sōmen
pt - Portuguese: Somen
sv - Swedish: Somen
th - Thai: โซเม็ง
tr - Turkish: Sōmen
uk - Ukrainian: Сомен
vi - Vietnamese: Somen
zh - Chinese: 掛麵

The dish is a very thin noodle made of wheat flour, less than 1.3 mm in diameter.
Tensoba
Category: noodle (soba)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: es - Spanish: Tensoba
id - Indonesian: Tensoba
jv - Javanese: Tensoba

There are two varieties of the dish: one is served with a hot broth of dashi and soy sauce; the other is served with cooled soba and dipped in tsukejiru (lit. "dipping sauce"), either chilled or hot and usually strongly flavored.
Bibim guksu
Category: noodle (wheat noodle, cold noodle)
Cuisine: Korean
Associated cuisines: Korean
Area: Korea
Countries: Korea
Region: Eastern Asia
Other names: bn - Bangla: বিবিম-গুকসু
es - Spanish: Bibim guksu
id - Indonesian: Bibim guksu
ja - Japanese: ビビンククス
jv - Javanese: Bibim-guksu
ko - Korean: 비빔국수
th - Thai: พีบิมกุกซู
tr - Turkish: Goldongmyeon
zh - Chinese: 骨董麵

The dish is a cold spicy noodle dish made with very thin wheat flour noodles called somyeon with added flavorings.
Ulmyeon
Category: noodle (noodle soup)
Cuisine: Korean
Associated cuisines: Korean, Chinese
Area: Korea
Countries: Korea
Region: Eastern Asia
Other names: ca - Catalan: Ulmyeon
es - Spanish: Ulmyeon
ko - Korean: 울면
zh - Chinese: 溫滷麵

The dish consists of noodles, Vegetable (including shiitake mushrooms, white button mushrooms, and carrots), egg, and seafood (including sea cucumber, shrimp, and squid or cuttlefish) in a chowder-like broth that is thickened with cornstarch.
Toshikoshi soba
Category: noodle (wheat noodle, noodle soup)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: es - Spanish: Toshikoshi-soba
id - Indonesian: Soba toshikoshi
ja - Japanese: 年越し蕎麦

The dish is a noodle soup dish traditionally eaten on omisoka (new year's eve).
Janchi guksu
Category: noodle (wheat noodle, noodle soup)
Cuisine: Korean
Associated cuisines: Korean
Area: Korea
Countries: Korea
Region: Eastern Asia
Other names: bn - Bangla: জাঞ্চি-গুকসু
es - Spanish: Janchi guksu
ja - Japanese: チャンチグッス
jv - Javanese: Janchi-guksu
ko - Korean: 잔치국수
tr - Turkish: Janchi-guksu

The dish consists of wheat flour noodles in a light broth made from anchovy and sometimes also dasima (kelp). Beef broth may be substituted for the anchovy broth. It is served with a sauce made from sesame oil, ganjang and small amounts of chili pepper powder and scallions. Thinly sliced jidan (fried egg), gim (laver) and zucchini are added on top of the dish as garnishes, though various other Vegetable or kimchi can also be used.
Jjolmyeon
Category: noodle (wheat noodle)
Cuisine: Korean
Associated cuisines: Korean
Area: Incheon
Countries: Korea
Region: Eastern Asia
Other names: es - Spanish: Jjolmyeon
id - Indonesian: Jjolmyeon
it - Italian: Jjolmyeon
ko - Korean: 쫄면

The dish is either a type of noodle with a very chewy texture made from wheat flour and starch, or a cold and spicy dish made with the noodles and Vegetable. The dish can add many Vegetable such as cabbage and bean sprouts. The spicy and hot sauce is a combination of gochujang (chili pepper paste), vinegar, sugar, and minced garlic.
Mak-guksu
Category: noodle (wheat noodle)
Cuisine: Korean
Associated cuisines: Korean
Area: Gangwon
Countries: Korea
Region: Eastern Asia
Other names: es - Spanish: Makguksu
id - Indonesian: Makguksu
it - Italian: Makguksu
jv - Javanese: Mak-guksu
ko - Korean: 막국수

The dish consists of buckwheat noodle served in a chilled broth and sometimes with sugar, mustard, sesame oil or vinegar.
Jat-guksu
Category: noodle (wheat noodle)
Cuisine: Korean
Associated cuisines: Korean
Area: Gyeonggi
Countries: Korea
Region: Eastern Asia
Other names: id - Indonesian: Jat-guksu
ko - Korean: 잣국수

The dish consists of wheat flour or buckwheat noodles in a bowl of cold broth made from ground pine nuts.
Naengmyeon
Category: noodle (wheat noodle)
Cuisine: Korean
Associated cuisines: Korean
Area: Pyongyang
Countries: Korea
Region: Eastern Asia
Other names: az - Azerbaijani: Nenmyon
ban - Balinese: Naengmyeon
bs - Bosnian: Naengmyeon
cs - Czech: Nengmjon
dag - Dagbani: Naengmyeon
de - German: Naengmyeon
dga - Dagaare: Naengmyeon
en-simple - Simple English: Naengmyeon
es - Spanish: Naengmyeon
fa - Persian: نائنگ میون
fat - Fanti: Naengmyeon
fr - French: Naengmyeon
gl - Galician: Naengmyeon
gur - Frafra: Naengmyeon
hi - Hindi: कोल्ड नूडल
hu - Hungarian: Nengmjon
id - Indonesian: Naengmyeon
it - Italian: Naengmyeon
ja - Japanese: 冷麺
jv - Javanese: Naengmyeon
ko - Korean: 냉면
lt - Lithuanian: Nengmjonas
ms - Malay: Naengmyeon
nl - Dutch: Naengmyeon
pl - Polish: Naengmyeon
pt - Portuguese: Naengmyeon
ru - Russian: Нэнмён
th - Thai: แน็งมย็อน
tl - Tagalog: Naengmyeon
tr - Turkish: Naengmyeon
uk - Ukrainian: Ненмьон
vi - Vietnamese: Mì lạnh
zh - Chinese: 朝鲜冷面

The dish consists of long and thin handmade noodles made from the flour and starch of various ingredients, including buckwheat (메밀, memil), potatoes, sweet potatoes, arrowroot starch (darker color and chewier than buckwheat noodles), and kudzu (칡, chik). The dish usually served with cold broth.
Kal-guksu
Category: noodle (wheat noodle)
Cuisine: Korean
Associated cuisines: Korean
Area: Korea
Countries: Korea
Region: Eastern Asia
Other names: es - Spanish: Kalguksu
id - Indonesian: Kal-guksu
it - Italian: Kalguksu
ja - Japanese: カルグクス
jv - Javanese: Kal-guksu
ko - Korean: 칼국수
ms - Malay: Kal-guksu
nl - Dutch: Kalguksu
ru - Russian: Кхальгуксу
uk - Ukrainian: Калькуксу

The dish consists of handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients. It is traditionally considered a seasonal food, consumed most often in summer.
Kong-guksu
Category: noodle (wheat noodle)
Cuisine: Korean
Associated cuisines: Korean
Area: Korea
Countries: Korea
Region: Eastern Asia
Other names: es - Spanish: Kongguksu
fr - French: Kongguksu
id - Indonesian: Kongguksu
ja - Japanese: コングクス
ko - Korean: 콩국수
ms - Malay: Kong-guksu
vi - Vietnamese: Kong-guksu
zh - Chinese: 豆汁麵

The dish consists of noodles made with wheat flour and soup made from ground soybeans.
Milmyeon
Category: noodle (wheat noodle)
Cuisine: Korean
Associated cuisines: Korean
Area: Busan
Countries: Korea
Region: Eastern Asia
Other names: es - Spanish: Milmyeon
it - Italian: Milmyeon
jv - Javanese: Milmyéon
ko - Korean: 밀면

The dish consists of wheat noodles in a cold meat broth or a spicy sauce, and topped with Vegetable and garnish.
Jjamppong
Category: noodle (noodle soup)
Cuisine: Korean
Associated cuisines: Korean, Chinese
Area: Korea
Countries: Korea
Region: Eastern Asia
Other names: ban - Balinese: Jjampong
es - Spanish: Jjamppong
id - Indonesian: Jjamppong
it - Italian: Jjamppong
ja - Japanese: チャンポン
jv - Javanese: Jjamppong
ko - Korean: 짬뽕
ms - Malay: Jjamppong
zh - Chinese: 炒碼麵

The dish is a noodle soup with red, spicy seafood- or pork-based broth flavored with gochugaru (chili powder). Common ingredients include onions, garlic, zucchini, carrots, cabbages, squid, mussels, and pork.
Tsuivan
Category: noodle (rice noodle)
Cuisine: Mongolian
Associated cuisines: Mongolian
Area: Mongolia
Countries: Mongolia
Region: Eastern Asia
Other names: be - Belarusian: Цуйван
ja - Japanese: ツォイバン
ko - Korean: 추이왕
ru - Russian: Цуйван
uk - Ukrainian: Цуйван

The dish consists of noodles added onto stir-fried meat (beef or mutton) and Vegetable (usually at the most basic carrots and onions). The noodles are often placed on top of the stir-fry with some water added, to soften the noodles with steam (in the case of the fried dough), or to cook them (in the case of undercooked steamed noodles).
Kat kyi kaik
Category: noodle (stir-fried noodle, rice noodle)
Cuisine: Burmese
Associated cuisines: Burmese, Singaporean, Malaysian
Area: Myeik
Countries: Myanmar
Region: South Eastern Asia
Other names: ja - Japanese: カッチーカイ
jv - Javanese: Kat kyi kaik
vi - Vietnamese: Kat kyi kaik

The dish consists of wide, flat rice noodles fried with squid slices, bean sprouts, prawns, steamed garden pea, spring onion, pepper and dark soy sauce.
Khauk swè thoke
Category: noodle (wheat noodle)
Cuisine: Burmese
Associated cuisines: Burmese, Indian
Area: Myeik
Countries: Myanmar
Region: South Eastern Asia
Other names: ko - Korean: 카웃스웨 톳
my - Burmese: ခေါက်ဆွဲသုပ်
th - Thai: เคาะซแวโตะ
vi - Vietnamese: Khauk swè thoke

The dish is a wheat noodle salad, it is made with dried shrimp, shredded cabbage, carrots, fish sauce, lime and dressed with fried peanut oil.
Kyay oh
Category: noodle (rice noodle, noodle soup)
Cuisine: Burmese
Associated cuisines: Burmese
Area: Myanmar
Countries: Myanmar
Region: South Eastern Asia
Other names: fr - French: Kyay oh
jv - Javanese: Kyay oh

The dish is made with rice noodles (rice vermicelli or flat rice noodles) and marinated meatballs. The broth is made with pork, chicken, or fish. The pork version, the most popular, uses pork bones and intestine. It is typically served with a tomato and green pepper sauce.
Kya zan hinga
Category: noodle (glass noodle, noodle soup)
Cuisine: Burmese
Associated cuisines: Burmese
Area: Myanmar
Countries: Myanmar
Region: South Eastern Asia
Other names: fr - French: Kya zan hinga
my - Burmese: ကြာဆံဟင်းခါး

The dish consists of glass noodles in chicken consommé. It is made with mushrooms, bean curd skin, dried daylily buds, shrimp, garlic, pepper and sometimes fish balls. For the addition of texture and flavour, it can be garnished with coriander, sliced shallots, fish sauce, chilli powder and a squeeze of lime.
Bakmi
Category: noodle (wheat noodle)
Cuisine: Indonesian
Associated cuisines: Indonesian, Chinese, Thai, Dutch, Filipino
Area: Indonesia
Countries: Indonesia, Thailand, Singapore, Laos, Suriname, Belgium, Netherlands
Region: Western Europe
Other names: bn - Bangla: বাকমি
de - German: Bami
eo - Esperanto: Bamio
es - Spanish: Bami
fr - French: Bakmi
id - Indonesian: Bakmi
ja - Japanese: バミー
jv - Javanese: Bakmi
kk - Kazakh: Бами
ko - Korean: 박미
ms - Malay: Bakmi
my - Burmese: ဘက်မီ
nl - Dutch: Bami

The dish is a type of wheat based noodles. It is typically prepared seasoned in soy sauce and topped with pork products, which is often substituted for other protein sources as halal option.
Laksa
Category: noodle (rice noodle, noodle soup)
Cuisine: Indonesian, Singaporean, Malaysian
Associated cuisines: Indonesian, Singaporean, Malaysian
Area: Indonesia, Singapore, Malaysia
Countries: Indonesia, Singapore, Malaysia
Region: South Eastern Asia
Other names: bjn - Banjar: Laksa
cs - Czech: Laksa
de - German: Laksa
en-simple - Simple English: Laksa
es - Spanish: Laksa
fa - Persian: لاکسا
fr - French: Laksa
hi - Hindi: लक्सा स्टॉक
hy - Armenian: Լակսա
id - Indonesian: Laksa
it - Italian: Laksa
ja - Japanese: ラクサ
jv - Javanese: Laksa
ko - Korean: 락사
mr - Marathi: लक्सा
ms - Malay: Laksa
nb - Norwegian Bokmål: Laksa
nl - Dutch: Laksa
pl - Polish: Laksa
pt - Portuguese: Laksa
ru - Russian: Лакса
su - Sundanese: Laksa
sv - Swedish: Laksa
th - Thai: ลักซา
tl - Tagalog: Laksa
uk - Ukrainian: Лакса
vi - Vietnamese: Laksa
yue - Cantonese: 叻沙
zh - Chinese: 叻沙

The dish consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawns or fish. Most variations of the dish are prepared with a rich and spicy coconut curry soup or a broth seasoned with asam (tamarind or gelugur).
Lakso
Category: noodle (rice noodle, noodle soup)
Cuisine: Indonesian
Associated cuisines: Indonesian, Singaporean, Malaysian
Area: Palembang
Countries: Indonesia
Region: South Eastern Asia
Other names: id - Indonesian: Lakso
jv - Javanese: Lakso
ms - Malay: Lakso

The dish is a spicy noodle dish served in savoury yellowish coconut milk-based soup, flavoured with fish, and sprinkled with fried shallots.
Khao poon
Category: noodle (rice noodle, noodle soup)
Cuisine: Lao
Associated cuisines: Lao, Malaysian, Thai, Indonesian, Singaporean, American, Cambodian
Area: Laos
Countries: Laos, Malaysia, Thailand, Indonesia, Singapore, Cambodia
Region: South Eastern Asia
Other names: fr - French: Khao poon
id - Indonesian: Khao poon
ko - Korean: 카우 뿐
lo - Lao: ເຂົ້າປຸ້ນ
vi - Vietnamese: Khao poon

The dish is a rice vermicelli soup that is often made with pounded chicken, fish, or pork in coconut milk broth (or without coconut milk) and seasoned with common ingredients such as fish sauce, padaek, lime leaves, galangal, garlic, shallots, chillies, and fish mint.
Khao soi
Category: noodle (rice noodle, noodle soup)
Cuisine: Burmese, Lao, Thai
Associated cuisines: Burmese, Lao, Thai
Area: Myanmar, Northern Laos, Northern Thailand
Countries: Myanmar, Laos, Thailand
Region: South Eastern Asia
Other names: en-simple - Simple English: Khao soi
es - Spanish: Khao soi
it - Italian: Khao soi
ja - Japanese: カオソーイ
jv - Javanese: Khao soi
ms - Malay: Khao soi
th - Thai: ข้าวซอย
uk - Ukrainian: Кхао сой
vi - Vietnamese: Khao soi
yue - Cantonese: 泰北咖喱麪
zh - Chinese: 金麵

The dish is traditionally made with hand-sliced rice noodles in clear broth and topped with minced pork.
Lard na
Category: noodle (rice noodle, stir-fried noodle)
Cuisine: Lao
Associated cuisines: Lao
Area: Laos
Countries: Laos
Region: South Eastern Asia

The dish is made with stir-fried wide rice noodles and either chicken, beef, pork, or tofu. The most common version includes Vegetable such as Chinese kailan and straw mushrooms. However, broccoli is also commonly used if kailan is unavailable. Common seasonings include sweet soy sauce, fish sauce ("nam pa"), sugar, garlic, and black pepper.
Khao piak sen
Category: noodle (rice noodle, noodle soup)
Cuisine: Lao
Associated cuisines: Lao, Vietnamese
Area: Laos
Countries: Laos
Region: South Eastern Asia
Other names: jv - Javanese: Khao piak sén
ko - Korean: 카우 삐억 센

The noodles in this dish are thick and chewy, the fresh noodles add a lot of starch to the overall dish. The broth for the dish is usually made from pork, chicken or both. The broth is simmered with galangal, lemongrass, and kaffir lime leaves. In addition, some also simmer the broth with garlic cooked in oil.
Curry mee
Category: noodle (noodle soup)
Cuisine: Malaysian, Singaporean
Associated cuisines: Malaysian, Singaporean
Area: Malaysia, Singapore
Countries: Malaysia, Singapore
Region: South Eastern Asia
Other names: es - Spanish: Curry mee
fa - Persian: کاری می
jv - Javanese: Mi karé
ko - Korean: 미 카리
ml - Malayalam: കറി മീ
ms - Malay: Mi kari
sv - Swedish: Curry mee
th - Thai: มีการี
tl - Tagalog: Curry mee
yue - Cantonese: 咖喱喇沙
zh - Chinese: 咖哩麵

The dish consists of thin yellow noodles or rice vermicelli immersed in a spiced broth enriched with coconut milk, accompanied with chilli or sambal relish.
Boat noodles
Category: noodle (noodle soup)
Cuisine: Thai
Associated cuisines: Thai
Area: Thailand
Countries: Thailand
Region: South Eastern Asia
Other names: jv - Javanese: Kapal mi
ko - Korean: 꾸아이띠아오 르아
th - Thai: ก๋วยเตี๋ยวเรือ
zh - Chinese: 船面

The dish is a noodle dish with a strong flavor. It contains both pork and beef, as well as dark soy sauce, pickled bean curd, and some other spices, and is normally served with meatballs and pig's liver. The soup is seasoned with pig or cow blood mixed with salt and spices.
Idiyappam
Category: noodle (rice noodle)
Cuisine: Indian
Associated cuisines: Indian, Kerala, Tamil, Sri Lankan, Malaysian, Singaporean
Area: South India
Countries: India, Sri Lanka, Malaysia, Singapore
Region: Southern Asia
Other names: bbc - Batak Toba: Idiyappam
bjn - Banjar: Putu mayang
bn - Bangla: ইডিয়াপ্পাম
es - Spanish: Putu mayam
fa - Persian: ایدیاپ‌پام
id - Indonesian: Putu mayang
it - Italian: Idiyappam
ja - Japanese: ストリング・ホッパー
jv - Javanese: Puthu mayang
kn - Kannada: ಇಡಿಯಪ್ಪಮ್
mai - Maithili: इडियप्पम
ml - Malayalam: ഇടിയപ്പം
ms - Malay: Putu mayam
nl - Dutch: Idiyappam
pa - Punjabi: ਇਡੀਅੱਪਮ
si - Sinhala: ඉඳි ආප්ප
su - Sundanese: Putu mayang
ta - Tamil: இடியப்பம்
th - Thai: ปูตูมายัม

The dish is made of rice flour, salt, and water. It is generally served as the main course at breakfast or dinner together with a curry (potato, egg, fish, or meat curry or rasam) and coconut chutney.
Sevai
Category: noodle (rice vermicelli)
Cuisine: Indian
Associated cuisines: Indian
Area: India
Countries: India
Region: Southern Asia
Other names: ar - Arabic: سيفاي
bbc - Batak Toba: Sevai
bn - Bangla: সেঁও
hi - Hindi: सेवई
id - Indonesian: Sevai
jv - Javanese: Sévai
kn - Kannada: ಶ್ಯಾವಿಗೆ
ko - Korean: 세바이
ms - Malay: Sevai
or - Odia: ସିମେଇ
pa - Punjabi: ਸੇਵਈ
ta - Tamil: சேவை
th - Thai: เซไว

The dish is a type of rice vermicelli dish. While typically made from rice, varieties made from other food grains like wheat, ragi, and others can also be found.
Chow mein sandwich
Category: bread (sandwich)
Cuisine: American
Associated cuisines: Chinese, American
Area: Massachusetts
Countries: United States
Region: Northern America
Other names: id - Indonesian: Roti lapis chow mein
ja - Japanese: チャーメン・サンドイッチ
jv - Javanese: Chow mein roti isi

The dish consists of a brown gravy-based chow mein mixture placed between halves of a hamburger-style bun.
Sopa de fideo
Category: noodle (noodle soup)
Cuisine: Spanish, Mexican, Filipino
Associated cuisines: Spanish, Mexican, Filipino
Area: Spain, Mexico, Philippines
Countries: Spain, Mexico, Philippines
Region: Central America
Other names: jv - Javanese: Sopa de fideo

The dish is made with thin noodles (typically vermicelli and angel hair pasta) which are typically broken or cut and then browned separately prior to being stewed in stock with the other soup ingredients. Additional soup ingredients include bell pepper, onion and garlic, tomatoes, tomato sauce, chicken, chili peppers, vegetable oil, salt and pepper.
Tallarín saltado
Category: noodle (stir-fried noodle)
Cuisine: Peruvian
Associated cuisines: Peruvian, Chinese
Area: Peru
Countries: Peru
Region: South America
Other names: es - Spanish: Tallarín saltado

To make this dish, some cooked noodles, Vegetable and portions of meat are sautéed to taste. The seasoning or dressing comes from Chinese spices and sesame oil.
Käsespätzle
Category: noodle (pasta)
Cuisine: German
Associated cuisines: German
Area: Swabia
Countries: Germany, Austria, Switzerland, Liechtenstein
Region: Western Europe
Other names: ar - Arabic: سبايتزل الجبن
bar - Bavarian: Kaasspotzn
bs - Bosnian: Špecle sa sirom
de - German: Käsespätzle
gsw - Alemannic: Käsespätzle
it - Italian: Käsespätzle
ja - Japanese: ケーゼシュペッツレ
jv - Javanese: Käsespätzle
ko - Korean: 케제슈페츨레
pl - Polish: Käsespätzle
ru - Russian: Кезешпецле
tr - Turkish: Käsespätzle
uk - Ukrainian: Кезешпецле
zh - Chinese: 乳酪麵

Hot spätzle and grated cheese such as Emmentaler or granular cheese are layered alternately and finally topped with fried onions. After adding each layer, the dish is baked until all the cheese is melted. Accompanying side dishes are green salads or potato salad.