A Chinese fresh noodle made from wheat with eggs, which add a rich flavor, color, and texture. Popular for stir frying because their size allows them to pick up more sauce and provide more flavor.

A Japanese flat noodle made from a mixture of buckwheat flour and standard wheat flour. Soba has a nutty flavor and the noodles have a slightly flecked color ranging from light beige to brownish gray.

Also known as bean thread vermicelli or Cellophane noodles they are thin translucent noodles made from mung bean starch. The noodles should be soaked before cooking.

A Chinese noodle, made from rice flour and water that have a mild subtle flavor and a chewy texture. They are available in various sizes and shapes, ranging from the very fine to 1/4 inch in width, similar to fettuccine.

A Chinese Noodle, Very long, thin, strands of noodles made from rice flour and water. Dried noodles should be soaked in hot water and then boiled for approximately two minutes before using.

A Korean noodle made from sweet potato starch. It is a thin long, translucent noodle with a chewy texture. They are similar to cellophane noodles, except they are slightly thicker and tougher.