Japanese noodles

Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. There are a variety of ways it is prepared and served. Its simplest form is in a soup as with a mild broth called made from dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include prawn tempura, (mixed tempura fritter), (sweet, deep-fried tofu pouches), (sliced fish cake), and spice added to taste.

noodles sold in a precooked and dried block with flavoring

Taiwanese-Japanese businessman, created instant noodle (ramyeon), Nissin Chikin Ramen

transparent noodle made from starch

, 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.

type of noodle packaged and prepared in a paper cup

noodles in Japanese cuisine, e.g. ramen, soba and udon

thin, translucent, gelatinous Japanese noodles made from the konjac yam; “shirataki” means “white waterfall”, referring to the appearance

is a gelatinous dish in Japanese cuisine, made from agarophyte seaweed. It was traditionally made by boiling tengusa (Gelidium amansii) and allowing the mixture to congeal into a jelly. The jelly is then pressed through an extruding device and shaped into noodles. Unlike gelatin desserts, tokoroten has a firmer texture.

type of noodle

thumb|right| Hiyamugi and edamame Hiyamugi () are very thin dried Japanese noodles made of wheat. They are similar to but slightly thicker than the thinnest Japanese noodle type called sōmen. Hiyamugi closely resembles Western-style vermicelli. They are the second thinnest type of Japanese noodle after sōmen, while the well-known udon is a thicker style of wheat noodle.

liquid alkaline used in making Chinese noodles

instant noodle