The soup is thicker and richer than thukpa due to use of dried beef strips. Popular in Tibet as well as Bhutan and Nepal which have large populations of Tibetans. Bhakthuk ( Tibetan: བག་ཐུག་, Wylie: bag thug) – flattened short noodles in beef soup, with chunks of stewed beef, dried beef strips, seaweed, daikon, potatoes and topped with green onions.

Oyster vermicelli (蚵仔麵線) – vermicelli noodles with oysters.Beef noodle soup (牛肉麵) – noodles in beef soup, sometimes with a chunk of stewed beef, beef bouillon granules and dried parsley.It is typically spicy with chili and kimchi added, amongst other ingredients. Its quick and easy preparation, as well as its cheap price, ensured it quickly caught on. In the 1960s, instant noodles were introduced to South Korea from Japan. Ramyeon (라면) – South Korean noodles in soup, served in food stalls, made of instant noodles with toppings added by stalls.This dish is popular in the humid summers of Korea. Naengmyeon (냉면) – Korean stretchy buckwheat noodles in cold beef broth, with onions, julienned cucumber, boiled egg sliced in half, and slices of pears.Makguksu (막국수) – buckwheat noodles with chilled broth.Kalguksu (칼국수) – Hand-cut wheat noodles served in a seafood broth.Jjamppong (짬뽕) – spicy noodle soup of Korean-Chinese origin.Janchi guksu (잔치국수) – noodles in a light seaweed broth, served with fresh condiments (usually kimchi, thinly sliced egg, green onions, and cucumbers).Hōtō – a popular regional dish originating from Yamanashi, Japan made by stewing flat udon noodles and vegetables in miso soup.Okinawa soba (沖縄そば) – a thick wheat-flour noodle served in Okinawa, often served in a hot broth with sōki (steamed pork), kamaboko (fish cake slice), beni shōga (pickled ginger) and kōrēgusu (chilli-infused awamori).Champon – yellow noodles of medium thickness served with a great variety of seafood and vegetable toppings in a hot chicken broth which originated in Nagasaki as a cheap food for students.Also known as Shina-soba or Chuka-soba (both mean 'Chinese soba'). Ramen (ラーメン) – thin light yellow noodle served in hot chicken or pork broth, flavoured with soy or miso, with various toppings such as slices of pork, menma (pickled bamboo shoots), seaweed, or boiled egg.Chinese-influenced wheat noodles, served in a meat or chicken broth, have become very popular in the early 20th century.Udon (うどん) – thick wheat noodles served with various toppings, usually in a hot soy- dashi broth, or sometimes in a Japanese curry soup.In Okinawa, however, soba likely refers to Okinawa soba, not buckwheat.

Also known as Nihon-soba ('Japanese buckwheat noodles').

Hot Soba (そば) – thin brown buckwheat noodles, similar to pizzoccherri pasta but thinner and longer.

Popular toppings include tempura, tempura batter, kakiage (deep fried vegetables) or aburaage (deep fried tofu).

Traditional Japanese noodles in soup are served in a hot soy- dashi broth and garnished with chopped scallions.

Cart noodle (車仔麵) – noodle soup sold with an assortment of toppings and styles by street vendors using carts.

Wonton noodles (雲吞麵) – a Cantonese dish.It is one of the most popular and simple Chinese snack. Spring Noodle Soup (阳春面/陽春麵 yángchūn mian) – white noodle in soup and vegetables.It is made of stewed or red braised beef soup, beef broth, vegetables and Chinese noodles. Lanzhou (Hand-Pulled) Beef Noodle – (兰州拉面, lanzhou Lāmiàn), also called Lanzhou Lāmiàn or Lanzhou Beef Noodle soup.Typical cuisine of Kunming, Yunnan Province (昆明, 云南省). Stock stays warm because of a layer of oil on top of the bowl. The ingredients are uncooked rice noodles, meat, raw eggs, vegetables and edible flowers. Crossing the bridge noodles ( Chinese: 过桥米线 pinyin: Guò qiáo mǐxiàn) – ingredients are placed separately on the table, then added into a bowl of hot chicken stock to be cooked and served.Cold noodle (冷面/冷麵) – Shanghai style, flat noodle stirred with peanut butter sauce, soy sauce and vinegar, served cold.Ban mian (板面) – Hakka style, flat-shaped egg noodles in soup.There are myriad noodle soup dishes originating in China, and many of these are eaten in, or adapted in various Asian countries. Cambodian food dc.A bowl of spring noodle soup with half a tea egg.

Chinese fish bowl