Ramen are traditional Japanese noodles used in dishes such as tonkotsu ramen, curry ramen, shio ramen, and miso ramen, among others. The noodles are based on wheat flour, water, salt, and alkaline water known as kansui, which gives ramen its distinctive slippery and glossy quality.

Prior to rolling, the dough for ramen noodles should slightly rise. The texture of ramen noodles is firm, and they're pale yellow in color. Once prepared, they are traditionally served in a broth, whether clear or milky, thick or light. These noodles were imported from China during the Meiji period, and it is believed that in 1910 a Chinese restaurant in Yokohama first started serving the noodles in a dish called lamian. 

Often compared to vermicelli, bánh hỏi are the incredibly thin Vietnamese rice noodles that are traditionally woven into flat, rectangular bundles. It is believed that the noodles originate from Southern Vietnam, but they are enjoyed throughout the country and are often considered a festive or ceremonial dish.

They are typically served cold or at room temperature, topped with sautéed scallions or garlic chives, while other accompaniments mainly include roast pork, grilled meat, or chạo tôm—shrimps on sugarcanes. The noodles, along with the toppings and the sides are usually wrapped into lettuce or herbs, and the assembled wrap is traditionally dipped into nước chấm sauce.

Sanuki udon are one of the most popular types of thick and chewy udon noodles. They are made with wheat flour during the time-consuming process in which the noodles are kneaded by hand, left to rise, and are then pressed with hand and feet in order to create the firm dough which is rolled and sliced into udon strips.

Quickly boiled, they should always be cooked al dente, to retain their legendary dense structure. Udon noodles can be served in a myriad of ways and complemented with many ingredients. They are commonly doused in hot broths or served alongside flavorful cold dipping sauces during warmer seasons. 

Bánh phở are flat and wide Vietnamese rice noodles. They are characterized by their white color and slightly sweet flavor reminiscent of rice. When cooked, the noodles become almost translucent with a soft but firm and slippery texture.

These rice noodles are best known for their use in phở, but they can also be stir-fried and used in other noodle-based dishes. Although they are best used fresh (tươi), bánh phở also come in the form of dried, pre-packed noodles. Outside of Vietnam, they are also known as chantaboon or rice sticks.

These thick and chewy Japanese noodles are made with wheat flour, and along with soba, they are one of the most popular and most common Japanese noodle varieties. The traditional and most common form of udon is characterized by its round shape, firm texture, and substantial size.

However, there are also many regional varieties that differ in size and thickness. A staple of Japanese cuisine, they are used in numerous traditional dishes and local specialties. In their simplest form, udon noodles are served in kake udon, a refreshing noodle soup with a flavorful broth made with soy sauce, dashi, and mirin. 

Although soba is the Japanese term for buckwheat, the word typically refers to thin buckwheat noodles. The noodles are usually prepared for numerous hot and cold dishes, and can be consumed at both fast food stands on railway stations and in expensive restaurants.

Soba is commonly eaten with chopsticks, and it is recommended to slurp the noodles while making loud noises, as it's a part of common culture in Japan. Eating soba dates back to the Edo period, when every part of town had a few soba establishments, which were used as today's bars. 

Rice vermicelli are thin noodles made from rice flour and water. They are often used in stir-fries, salads, or soups. The noodles are represented in a variety of notable dishes throughout various countries such as China, Hong Kong, India, Pakistan, Indonesia, Malaysia, Singapore, Myanmar, Taiwan, and Vietnam.

Rice noodles are characterized by their shiny white color and their thin structure, reminiscent of silk threads. They originated during the Qin dynasty and had been consumed for more than 2000 years in China. Historical evidence implies that the people from northern China preferred wheat noodles because they were not used to eating rice. 

Shinano soba comes from the mountainous Nagano prefecture in Japan. It is considered to be one of the best noodle types in the country. These noodles are made with buckwheat flour, wheat flour, and water. They are usually consumed cold, dipped in tsuyu (soy and dashi-based sauce), and combined with numerous spicy condiments.

It is recommended to pair the noodles with freshly grated wasabi, nori seaweed, quail eggs, and finely chopped green onions.

Hand-pulled lamian noodles are one of the cornerstones of traditional Chinese cuisine, and they probably originated in Northern China where wheat has known to be a staple crop for thousands of years. However, the earliest written record describing the unique method of making these noodles was found in a 1504 book Songshi Yangsheng Bu, written by Song Xu.

Interestingly, lamian noodles can be stretched into strings that are more than a meter long, and they are traditionally served for the Lunar New Year celebrations as their length symbolizes prosperity and long life. Lamian noodles are widely used in numerous stir-fry dishes and soups, especially those made with beef or mutton.