Editing Noodle (section)

===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