Editing Noodle (section)

==Types by primary ingredient==
{{See also|List of noodles}}
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===Wheat===
*''[[Arishta]]'': Armenian thick noodles made from wheat, salt and water combined into stiff dough.
*''[[Bakmi]]'': Indonesian Chinese yellow wheat noodles with egg and meat, usually pork. The Chinese word bak (肉), which means "meat" (or more specifically pork), is the vernacular pronunciation in Hokkien, but not in Teochew (which pronounced it as nek), suggesting an original Hokkien root. Mi derives from miàn. In Chinese, miàn (simplified Chinese: 面; traditional Chinese: 麵; often transliterated as "mien" or "mein") refers to noodles made from wheat.
* ''Chūka men'' (中華麺): [[Japanese language|Japanese]] for "Chinese noodles", used for ramen, [[champon]], and [[yakisoba]]
*''[[Kesme]]'': flat, yellow or reddish brown [[Central Asian]] wheat noodles
*''[[Kalguksu]]'' (칼국수): knife-cut Korean noodles
*''[[Lamian]]'' (拉麵): hand-pulled Chinese noodles
*''[[Mee pok]]'' (麪薄): flat, yellow [[Chinese noodles]], common in [[Southeast Asia]]
*''[[List of pasta|Long Pasta]]'': Italian noodles typically made from durum wheat (semolina)
*''[[Reshte]]'': [[Central Asia]]n, flat noodle, very pale in colour (almost white) used in [[Persian cuisine|Persian]] and [[Afghanistan|Afghani]] cuisine
*''[[Sōmen]]'' (そうめん): thin variety of Japanese wheat noodles, often coated with vegetable oil
*''[[Thukpa]]'' ({{bo|t=ཐུག་པ་|w=thug pa}}): flat Tibetan noodles
*''[[Udon]]'' (うどん): thicker variety of Japanese wheat noodles
*''Kishimen'' (きしめん): flat variety of Japanese wheat noodles

===Rice===
{{main article|Rice noodles}}
*''[[Bánh#Noodles|Bánh phở]]'' (餅𬖾), thick fresh rice noodle used in popular Vietnamese [[phở]] noodles soup
*Flat or thick rice noodles, also known as ''[[Shahe fen|hé fěn]]'' or ''ho fun'' (河粉), ''kway teow'' (粿條) or ''sen yai'' (เส้นใหญ่)
*[[Rice vermicelli]]: thin [[rice noodles]], also known as ''mǐfěn'' (米粉) or ''bee hoon'' or ''sen mee'' (เส้นหมี่) or "bún"
*''[[Sevai]]'', a variant of rice vermicelli common in South India
*''[[Idiyappam]]'' is an Indian rice noodle
*''[[Mixian (noodle)|Mixian]]'' and ''[[migan]]'' noodles of southwest China
*''[[Khanom chin]]'' is a fermented rice noodle used in [[Thai cuisine]]
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===Buckwheat===
*''[[Makguksu]]'' (막국수): local specialty of [[Gangwon-do (South Korea)|Gangwon Province]] in South Korea
*''Memil [[naengmyeon]]'' (메밀 냉면): [[Korea]]n noodles made of [[buckwheat]], slightly more chewy than soba
*''[[Soba]]'' (蕎麦): Japanese buckwheat noodles
*''[[Pizzoccheri]]'': Italian buckwheat ''[[tagliatelle]]'' from Valtellina, usually served with a melted cheese sauce

===Egg===
Egg noodles are made of a mixture of egg and flour.
*''[[Youmian]]'' or ''thin noodles'': Asian egg noodles common throughout China and [[Southeast Asia]]<ref>{{cite web |last1=Kitchen |first1=Leanne |title=Know your noodle: The ultimate guide to Asian noodles |url=https://www.sbs.com.au/food/article/2016/07/28/know-your-noodle-ultimate-guide-asian-noodles |website=SBS-TV |access-date=24 March 2020 |date=January 8, 2019}}</ref>
*''[[Lokshen]]'': wide egg noodles used in [[Eastern Europe]]an [[Jewish cuisine]]<ref>{{cite web |last1=Klatskin |first1=Debbie |title=Lokshen Noodles |url=https://www.pbs.org/food/recipes/lokshen-noodles/ |website=[[PBS]] |access-date=24 March 2020}}</ref>
*''[[Kesme]]'' or ''erişte'': [[Turkic people|Turkic]] egg noodles<ref>{{cite web |title=Turkish Egg Noodle (Erişte) |url=http://www.almostturkishrecipes.com/2009/10/turkish-egg-noodle-eriste.html |website=Almost Turkish Recipes |access-date=24 March 2020}}</ref>
*''[[Spätzle]]'': Egg noodle generally associated with the southern German states of [[Baden-Württemberg]] and [[Bavaria]]<ref>{{cite web |last1=Cloake |first1=Felicity |title=How to make perfect spätzle noodles |url=https://www.theguardian.com/food/2019/feb/20/how-to-make-perfect-spatzle-noodles-recipe-felicity-cloake |website=The Guardian |access-date=24 March 2020 |date=February 20, 2019}}</ref>
*Certain egg-based [[long pasta]], such as ''[[Tagliatelle]]'', ''[[Fettuccine]]'', and ''[[Pappardelle]]''

===Others===
*[[Acorn noodles]], also known as ''dotori guksu'' (도토리국수) in Korean, are made of [[acorn]] meal, wheat flour, [[wheat germ]], and salt.
*''Olchaeng-i guksu'', meaning ''tadpole noodles'', are made of [[maize|corn]] soup put through a noodle maker right into cold water. It was named for its features. These [[Korean noodles]] are mostly eaten in [[Gangwon Province (South Korea)|Gangwon-do]].
*[[Cellophane noodles]] are made from [[mung bean]]. These can also be made from [[potato starch]], [[Canna (plant)#Agricultural varieties|canna starch]] or various starches of the same genre.
*''Chilk naengmyeon'' (칡 냉면): [[Korean noodles]] made of starch from kudzu root, known as [[kuzuko]] in Japanese, chewy and semitransparent.
*[[Shirataki noodles|''Shirataki'' noodles]] (しらたき): Japanese noodles made of [[konjac]] (devil's tongue).
*[[Kelp noodles]], made from seaweed.
*''Mie jagung'', [[Indonesian noodles]] made from [[Maize|corn]] starch.
*''Mie sagu'', [[Indonesian noodles]] made from [[sago|sagu]].
*''Mie singkong'' or ''mie mocaf'', [[Indonesian noodles]] made from cassava. 
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<gallery mode="packed">
File:Pasta 2006 5.jpg|Egg pasta
File:Pasta 2006 6.jpg|Fresh pasta
File:Pasta 2006 1.jpg|Long pasta
File:Idiyappam with Egg Masala Curry.jpg|[[Idiyappam]], Indian rice noodles
File:Mixian Rice Noodles Being Prepared in Copper Pots.jpg|[[Mixian (noodle)|Mixian]] (米线) rice noodles being cooked in copper pots (铜锅),  China
File:Egg noodles.JPG|Wide, uncooked egg noodles
File:Noodle.jpg|Some different types of noodles commonly found in Southeast Asia
</gallery>