Noodle dishes

right|thumb|Haluškár strainer

Lamian (; "pulled noodles") is a type of soft wheat flour handmade Chinese noodle that is particularly common in northern China. Lamian is made by twisting, stretching and folding the dough into strands, using the weight of the dough. The length and thickness of the strands depends on the number of times the dough is folded.

Käsespätzle (German for "spätzle with cheese", also called Käsknöpfle in Vorarlberg and Liechtenstein or Kasspatzl in Tyrol, Austria and Bavaria) is a traditional dish of the German regions of Swabia, Baden and Allgäu, and also in the Austrian regions Vorarlberg and Tyrol, as well as Liechtenstein and Switzerland.

Saimin is a noodle soup dish common in the contemporary cuisine of Hawaii. Traditionally consisting of soft wheat egg noodles served in a hot garnished with diced green onions and a thin slice of , modern versions of saimin include additional toppings such as char siu, sliced Spam, sliced egg, bok choy, mushrooms, or shredded nori. When wontons are added to the noodle soup, it is seen on menus as the heartier wonton min. All saimin establishments have their own, often secret recipe for the soup base, but primarily use and dried shrimp as major ingredients. Common table condiments mixed in the

pasta dish

thumb|Tsuivan Tsuivan () is a Mongolian noodle dish with meat and vegetables. It is one of Mongolia's most popular dishes.

regional sandwich of Fall River, Massachusetts