Mixed noodles

Beshbarmak (; ; ) is a meat, noodles, and onion broth dish in Central Asian cuisine. It is also known as naryn in Xinjiang, Uzbekistan, Kyrgyzstan and Kazakhstan, as turama in Karakalpakstan and Dagestan, as dograma in Turkmenistan, and as bişbarmaq or qullama in Bashkortostan and Tatarstan.

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.

Central Asian noodle dish

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.

Japchae (; ) is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine. Japchae is typically prepared with dangmyeon (), a type of cellophane noodles made from sweet potato starch; the noodles are mixed with assorted vegetables, meat, and mushrooms, and seasoned with soy sauce and sesame oil.

thumb|right|Bami goreng (fried bakmi) in the Netherlands

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.

Cantonese noodle dish

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.

Thai noodle dish

dish native to Nagasaki, consisting of a base of noodles, and a topping of fried cabbage, bean sprouts and other vegetables, as well as squid, prawns, pork, kamaboko etc.

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).

Meeshay (, ; also spelt mi shay, mee shay, mee shei) is a Burmese cuisine dish of rice noodles with a meat sauce. The dish originated from the Chinese mixian (simplified Chinese: 米线) and became a specialty of the Shan people of Eastern Myanmar. Regional variants exist, but the two main types are the normal Mogok meeshay and the Mandalay version. Myay-oh meeshay () is a Yunnanese version in which the rice noodles are cooked in a clay pot and the dish is served with a large quantity of soup and fresh vegetables.