By Origin:
* Asian Noodles:
* Chinese:
* Wheat Noodles:
* Hand-pulled Noodles (Lamian): Thick, chewy, and made by hand.
* Knife-cut Noodles (Dao Xiao Mian): Flat, wide, and cut with a knife.
* Egg Noodles: Made with eggs, often used in stir-fries.
* Lo Mein: Thin, often fried, and popular in Chinese restaurants.
* Wonton Noodles: Fine, thin noodles often used in soups.
* Rice Noodles (Fen): Made from rice flour, popular in Southern Chinese cuisine.
* Glass Noodles (Transparent Noodles): Made from mung bean starch, often used in salads and soups.
* Japanese:
* Udon: Thick, chewy, and made from wheat flour.
* Soba: Thin, buckwheat noodles with a slightly nutty flavor.
* Ramen: Wheat noodles, usually served in a flavorful broth.
* Somen: Thin, delicate noodles, often served cold.
* Shirataki Noodles: Low-carb noodles made from konjac flour.
* Korean:
* Naengmyeon: Cold noodles made from buckwheat or potato starch.
* Japchae: Thin, sweet potato starch noodles, often used in stir-fries.
* Kalguksu: Hand-cut, wheat noodles served in a broth.
* Vietnamese:
* Pho Noodles: Wide, flat rice noodles, often used in the popular Pho soup.
* Bún: Thin, round rice noodles, used in many Vietnamese dishes.
* Bánh phở: Flat, rice paper noodles used in spring rolls and other dishes.
* Thai:
* Pad Thai Noodles: Flat, rice noodles used in the popular Pad Thai dish.
* Sen Lek Noodles: Thin, flat rice noodles, often used in stir-fries.
* European Noodles:
* Pasta: A vast array of shapes and sizes, made from durum wheat semolina.
* Spaghetti: Long, thin noodles.
* Fettuccine: Flat, wide noodles.
* Penne: Short, cylindrical noodles with ridges.
* Linguine: Flat, long noodles, slightly wider than spaghetti.
* German:
* Spätzle: Small, soft dumplings, often served with cheese or gravy.
* Nudeln: Similar to pasta, but often made with eggs.
* Other Regions:
* African: A variety of noodles made from grains like millet, sorghum, and cassava.
* Middle Eastern: Noodles made from wheat flour, often used in soups and stews.
By Shape:
* Long: Spaghetti, linguine, udon, soba, etc.
* Short: Penne, rigatoni, macaroni, etc.
* Flat: Fettuccine, pappardelle, tagliatelle, etc.
* Round: Vermicelli, angel hair, etc.
* Spiral: Rotini, fusilli, etc.
By Texture:
* Chewy: Udon, ramen, hand-pulled noodles.
* Soft: Spätzle, angel hair, rice noodles.
* Firm: Spaghetti, fettuccine, linguine.
* Crispy: Lo mein, fried noodles.
By Ingredients:
* Wheat: Pasta, ramen, udon, etc.
* Rice: Rice noodles, vermicelli, etc.
* Buckwheat: Soba, naengmyeon.
* Mung Bean Starch: Glass noodles.
* Sweet Potato Starch: Japchae.
This list is by no means exhaustive, as there are countless variations and regional specialties around the world. The beauty of noodles is their adaptability, allowing them to be incorporated into countless dishes and cultures.