Cold noodles

Soba ( or , "buckwheat") are Japanese noodles made from buckwheat flour, with varying amounts of wheat flour mixed in. It has an ashen brown color, and a slightly grainy texture. The noodles are served either chilled with a dipping sauce, or hot in a noodle soup. They are used in a wide variety of dishes.

Naengmyeon (, in South Korea) or raengmyŏn (, in North Korea) is a noodle dish of North Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including most commonly buckwheat (메밀, memil) but also potatoes, sweet potatoes, arrowroot starch (darker color and chewier than buckwheat noodles), and kudzu (, ). Other varieties of naengmyeon are made from ingredients such as seaweed and green tea.

, somyeon (), or sùmiàn () or Soomin (Okinawan:) is a very thin noodle made of wheat flour, less than 1.3 mm in diameter. The noodles are used extensively in East Asian cuisines. Japanese sōmen is made by stretching the dough with vegetable oil, forming thin strands that are then air dried for later use. This is distinct from a similar thin noodle, hiyamugi, which is knife-cut.

chilled ramen noodles with various toppings

is a noodle soup and popular regional dish originating from Yamanashi, Japan made by stewing flat udon noodles and vegetables in miso soup. Though hōtō 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.

Bibim-guksu () or spicy noodles, is a cold Korean noodle dish made with very thin wheat flour noodles called somyeon (소면/素麵) with added flavorings. It is one of the most popular traditional noodle dishes in Korean cuisine and especially popular during summer.

Kong-guksu () or noodles in cold soybean soup is a seasonal Korean noodle dish served in a cold soy milk broth. It comprises noodles made with wheat flour and soup made from ground soybeans. It is unknown when Korean people started eating kongguksu; however, in accordance with the mention of the dish along with kkaeguksu () in Siui jeonseo, a Joseon-era cookbook published around the late 19th century, it is presumed to have originated at least as early as the 19th century. It is served with salt or sugar depending on the region.

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.

Milmyeon () is a noodle dish that originated in Busan, South Korea. Milmyeon is a variant of the northern Korean noodle dish naengmyeon. It consists of wheat noodles in a cold meat broth (mul milmyeon) or a spicy sauce (bibim milmyeon), and topped with vegetables and garnish.

Mak-guksu () or buckwheat noodles is a Korean buckwheat noodle dish served in a chilled broth and sometimes with sugar, mustard, sesame oil or vinegar. It is a local specialty of Gangwon Province, South Korea and that province's capital city Chuncheon. Jaengban-guksu is a type of makguksu in which buckwheat noodles and various vegetables are mixed in a tray.

thumb|A bowl of bibim-jjolmyeon (mixed chewy noodles) ' () is either a type of Korean noodle with a very chewy texture made from wheat flour and starch, or a cold and spicy dish ' () made with the noodles and vegetables. can add many vegetables such as cabbage and bean sprouts. The spicy and hot sauce is a combination of (chili pepper paste), vinegar, sugar, and minced garlic. It is also a type of (mixed noodles).

noodles