Editing Noodle (section)

===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. 
{{col-end}}

<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>