Chinese noodle dishes

is a Japanese noodle dish. It is a part of Japanese Chinese cuisine. It includes served in several flavors of hot broth. Common flavors are soy sauce and miso, with typical toppings including , nori (dried seaweed), lacto-fermented bamboo shoots (menma), narutomaki, and scallions. Nearly every region in Japan has its own variation of ramen, such as the tonkotsu (pork bone broth) ramen of Kyushu and the miso ramen of Hokkaido.

fried noodles

Jajangmyeon () or jjajangmyeon () is a Korean Chinese noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables. It is a variation of the Chinese dish zhajiangmian; it developed in the late 19th century, during the Joseon period, when Chinese migrant workers from Shandong arrived in Incheon. The Korean variant of the dish uses a darker and sweeter sauce than the Chinese version. Variants of the dish use seafood, or other meats.

Southeast Asian dish, popular in Indonesia, Malaysia, Singapore and Thailand

cantonese noodle dish

Zhajiangmian (; pinyin: zhájiàngmiàn), commonly translated as "noodles served with fried bean sauce", is a dish of Chinese origin consisting of thick wheat noodles topped with zhajiang, a fermented soybean-based sauce. Variations may include toppings of fresh or pickled vegetables, beans, meat, tofu, or egg.

noodles from Sichuan, China

, also known as Chanpon, is a noodle dish that is a regional cuisine of Nagasaki, Japan. There are different versions in Japan, Korea and China. The dish was inspired by Chinese cuisine.

Sichuan dish

noodle soup with beef

Banmian () or pan mee () is a well-known Chinese noodle dish, consisting of handmade noodles served in soup. Other types of handmade noodles include youmian (similar dough texture and taste, but thinner round noodles), or mee hoon kueh (flat and thin rectangular pieces).

dish from Wuhan, often sold in street carts, containing soy sauce, sesame paste, pickled vegetables, garlic chives, chili oil, and noodles, without soup

Cantonese noodle dish

beef noodle soup dish from Lanzhou, China

Luosifen () is a Chinese noodle soup and specialty of Liuzhou, Guangxi. 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 usually does not contain snail meat, but it is instead served with pickled bamboo shoot, pickled green beans, shredded wood ear, fu zhu, fresh green vegetables, peanuts, and chili oil added to the soup. Many often recogniz

Chinese Cuisine

Liangpi () is a Chinese dish composed of cold noodles made from wheat or rice flour. It is a specialty dish originating from Xi'an and forms part of the cuisine of Shaanxi Province, but has now spread throughout China. In northwestern areas of China, it is often called liangpi zi (). While Liangpi can be eaten year-round, it is consumed by more people during the summer because it is served cold.

a beef and noodle Cantonese dish

Southeast Asia Chinese dish

type of fried thick noodles originating from Shanghai

Henan-style noodle soup

Chinese noodle dish

Chinese dish

Thai-Chinese noodle dish

Chinese noodle dish

noodle soup originated from Suzhou

Sichuan noodle dish