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Topics referred to by the same term
A thick noodle is one of any variety of noodles that are deemed to have a relatively large cross-section according to regional cuisine. Cumian, from China
Thick_noodle
Staple food made from unleavened dough, commonly long and thin
World War II. Kesme or erişte noodles were eaten by Turkic peoples by the 13th century. Ash reshteh (noodles in thick soup with herbs) is one of the
Noodle
Thick noodle made from wheat flour
Udon (うどん or 饂飩) is a thick noodle made from wheat flour, used in Japanese cuisine. There are a variety of ways it is prepared and served. Its simplest
Udon
Chinese noodle dish
([tsʰu˥mjɛn˥˩]; lit. "thick noodles") are thick Chinese noodles made from wheat flour and water. Two types of Chinese noodles are called cumian. One
Cumian
Images and descriptions of noodle dishes from cuisines around the world
noodle dish Naengmyeon – Korean cold noodle dish Ulmyeon – Korean-Chinese noodle dish Yukgaejang – Korean spicy beef soup Bulgogi Udon - Thick noodle
List_of_noodle_dishes
South Korean brand of ramyeon
and is the fourth highest selling brand of noodles in South Korea. It is well known for its thick noodles and its spicy seafood flavour. The Korean version
Neoguri_(instant_noodle)
Type of Chinese noodles
standard variant of its traditional form containing 58 strokes. The noodles are thick and belt-like, and are usually hand-made. For most of their existence
Biangbiang_noodles
Noodles in Chinese cuisine
Chinese noodles vary widely according to the region of production, ingredients, shape or width, and manner of preparation. Noodles were invented in China
Chinese_noodles
Soups with noodles in broth
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast
Noodle_soup
Transparent noodle made from starch
bean threads, or bean thread noodles. Chinese varieties made from sweet potato starch are called fentiao or hongshufen. Thicker Korean varieties made with
Glass_noodles
Filipino fried noodle dish
types of noodles used. The most commonly used noodles are canton (egg noodles, usually round), bihon (rice vermicelli), lomi (thick egg noodles), miki (soft
Pancit
Asian noodle dishes
Cold noodles are dishes typically made out of noodles, soy sauce, cucumber, and various other ingredients. They are commonly served at room temperature
Cold_noodles
are available in either fresh (tươi) or dried (khô) form. Bánh canh – thick noodles made from a mixture of rice flour and tapioca flour or wheat flour;
Vietnamese_noodles
Noodles made from rice
known as pin noodles. In Thailand they are known as giam ee noodles. Bánh phở – thick fresh rice noodle used in popular Vietnamese phở noodle soups. Shahe
Rice_noodles
Spicy noodle dish from Southeast Asia
Chinese: 叻沙) is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such
Laksa
Japanese noodle dish
rāmen; [ɾaꜜːmeɴ] ) is a Japanese-Chinese fusion noodle dish. It includes Chinese-style alkaline wheat noodles (中華麺, chūkamen) served in several flavors of
Ramen
Indonesian dish
literally "boiled noodles" in English, made of yellow egg noodles with a spicy soup gravy. Mie lor, noodle dish served in a thick starchy gravy—made
Indonesian_noodles
Beef noodle soup from Lanzhou, China
difference. The thick and thicker style is round noodles that are sized thicker than thin. Prism, wide, and wider are flat thin noodles that provide a
Lanzhou_beef_noodles
Shanxi noodles
boiling water. The resulting noodles are ribbon-shaped, fairly thick, and chewy when cooked. Among the knife-cut noodle variations in Shanxi, the style
Knife-cut_noodles
Central European dumpling
pl.: Schupfnudeln), also called Fingernudel (finger noodle), is a type of dumpling or thick noodle in southern German and Austrian cuisine. It is similar
Schupfnudel
Type of Japanese noodles made from konjac
often written with the hiragana しらたき) are translucent, gelatinous Japanese noodles made from the corm of the konjac plant. In traditional Japanese cuisine
Shirataki_noodles
Indonesian noodle dish
Ifumi is an Indonesian crispy deep-fried thick noodle dish, popular in Maritime Southeast Asia, served in a thick savoury sauce with pieces of meat or seafood
Ifumi
Cantonese rice dish
filling inside and instead serve them with toppings and a thick sauce on top. The rice noodle roll is served hot and fresh and accompanied with a splash
Rice_noodle_roll
Biangbiang noodles Cellophane noodles Chinkiang pot cover noodles Cumian Daoxiao noodles Dragon beard noodles Hot dry noodles Jook-sing noodles Kaomianjin
List_of_noodles
Korean Chinese noodle dish
Jajangmyeon (Korean: 자장면) or jjajangmyeon (짜장면) is a Korean Chinese noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables. It is a
Jajangmyeon
Vietnamese soup with thick rice noodles
kaɲ]) are thick Vietnamese noodles that can be made from tapioca flour or a mixture of rice and tapioca flour. Bánh canh cua – a rich, thick crab soup
Bánh_canh
Noodle dishes common throughout Asia
spicy stir-fried yellow wheat noodles common in Indonesia Mie goreng Aceh – hot and spicy stir-fried thick yellow wheat noodles from Aceh province, Indonesia
Fried_noodles
Thai noodle dish
colour is similar to that of beef noodle soup (ก๋วยเตี๋ยวเนื้อ (kuaitiao nuea pueai)), but the soup is considerably thicker due to the added blood. It is
Boat_noodles
Japanese-style curry dish
(curry over white rice), curry udon (カレーうどん, karē udon) (curry over thick noodles), and curry bread (カレーパン, karē pan) (a curry-filled pastry). It is one
Japanese_curry
Thin Japanese noodle made from buckwheat flour
The noodles are served either chilled with a dipping sauce, or hot in a noodle soup. They are used in a wide variety of dishes. In Japan, soba noodles can
Soba
Noodle dish traditionally sold by street vendors from carts
mushroom (冬菇) Winter mushrooms Ho fan (河粉) Thick noodles (粗麵) Thin noodles (幼麵) Oil noodles (油麵) Rice noodles (米粉) Yi mein (伊麪) Udon (烏冬) The soup served
Cart_noodle
Southeast Asian noodle dish
(Hokkien fried noodles; 福建炒麵) is served in Kuala Lumpur and the surrounding region. It is a dish of thick yellow noodles braised in thick dark soy sauce
Hokkien_mee
Potato dish
Mohnnudeln (German: [ˈmoːnnuːdl̩n], meaning poppy seed noodles), is the name of thick noodles of a potato dough in Bohemian, Slovak and Austrian cuisine
Mohnnudel
South Korean brand of instant noodle
on their standard noodle, called Bibimmen The Blue, in 2026. The product has thicker noodles than the original. List of instant noodle brands Food portal
Paldo_Bibimmen
Burmese thick rice noodle salad
nangyi dok) is an a thoke salad dish in Burmese cuisine, made with thick round rice noodles mixed with specially prepared chicken curry and chili oil. The
Nan_gyi_thoke
Filipino noodle dish
which originates from Malabon, Metro Manila, Philippines. It uses thick rice noodles. Its sauce has a yellow-orange hue, attributable to achuete (annatto
Pancit_Malabon
Indonesian stir-fried noodle dish
goreng; meaning "fried noodles"), also known as bakmi goreng, is an Indonesian stir-fried noodle dish. It is made with thin yellow noodles stir-fried in cooking
Mie_goreng
Type of Iranian thick soup
ash-e-reshteh (Persian: آش رشته) is a type of āsh (Iranian thick soup) featuring reshteh (thin noodles), kidney beans, chickpeas, lentils, herbs, and kashk
Aush_reshteh
Korean noodle dish
In Korean cuisine, garak-guksu (가락국수) are thick wheat noodles and noodle dishes made with thick noodles. The dough is typically made from wheat flour
Garak-guksu
Hokkien noodle dish from Zhangzhou, China
pinyin: lǔmiàn; literally: "thick soya sauce gravy noodles") is a Chinese Hokkien noodle dish from Zhangzhou served in a thick starchy gravy. Variants of
Lor_mee
archival service (link) "Noodle soups". Savour Asia. Archived from the original on 5 October 2012. Retrieved 1 June 2011. "Other noodle dishes". Savour Asia
List_of_Vietnamese_dishes
Chinese noodle dish
simplified Chinese: 拉面; pinyin: Lāmiàn; "pulled noodles") is a type of soft wheat flour handmade Chinese noodle that is particularly common in northern China
Lamian
2019 video game
Also known in the Chinese version as "Guai Mei De" Kris Wu's "Big Bowl Thick Noodle" (also known as "Da Wan Kuan Mian") was included in initial pressings
Just_Dance_2020
Chinese Canadian rapist and former rapper and singer (born 1990)
November 2, 2018. On April 19, 2019, Wu released a single, "Big Bowl, Thick Noodle", the music video for which was viewed over 90 million times on streaming
Kris_Wu
Thin dried noodles made of rice
form of rice noodle. It is sometimes referred to as "rice noodles" or "rice sticks", but should not be confused with cellophane noodles, a different Asian
Rice_vermicelli
Indonesian spicy noodle soup dish
Mie gomak is a Batak thick spicy noodle soup dish served in a coconut milk and andaliman-based broth, that is a specialty of Toba Batak region of North
Mie_gomak
Type of Chinese rice noodle
traditional Chinese: 米線; pinyin: mǐxiàn) is a type of rice noodle from Yunnan Province, China. These noodles are typically distinguished by their round shape,
Mixian_(noodle)
Chinese stir-fried noodles
Siram, literally means drenched noodle, in Indonesian Chinese cuisine. In Indonesia, ifumi is usually served with thick egg sauce with cauliflower, broccoli
Chow_mein
Japanese fried noodle dish
'fried udon') is a Japanese stir-fried dish consisting of thick, smooth, white udon noodles mixed with a soy-based sauce, meat (usually pork), and vegetables
Yaki_udon
Southeast Asian noodle soup originating from Laos
similar to the Vietnamese noodle soup known as bánh canh. Both khao piak sen and bánh canh noodles are thick and chewy like udon noodles. The broth for Khao
Khao_piak_sen
Japanese dish of cold noodles
a cold noodle dish and one of the three great noodles of Morioka, along with Morioka jajamen and Wanko soba. It is known for its chewy noodles, rich chilled
Morioka_reimen
Chinese noodle dish
commonly translated as "noodles served with fried bean sauce", is a dish of Chinese origin consisting of thick wheat noodles topped with zhajiang, a fermented
Zhajiangmian
Indonesian curried spicy noodle dish
Mie aceh or mi aceh ("Aceh noodle") is an Acehnese curried spicy noodle dish. The thick yellow noodles are served with slices of beef, goat meat, lamb
Mie_aceh
Foods of Mennonite communities
sweetened bean paste, often served with a cream sauce Cheese beroggi, a thick noodle filled with cheese and sometimes kraut Kurivi, a sweet yeast bread topped
Mennonite_cuisine
Vietnamese beef noodle soup
of lemongrass and shrimp paste. Compared to phở or bún riêu, the noodles are thicker and cylindrical. Bún bò hails from the city of Huế in central Vietnam
Bún_bò_Huế
Liang, Chenyu (April 22, 2019). "China's Hottest New Song Is a Rap About Noodles". sixthtones. Archived from the original on May 17, 2019. Retrieved May
Kris_Wu_discography
Chinese reality television show
Huang Shengyi 54 Pass Zhang Yuqi 68 Pass Zhang Meng 38 Pass 6 "Big Bowl, Thick Noodle (大碗宽面)" (Kris Wu) Li Si Dan Ni 311 3 60 Pass Meng Jia 45 Pass Shen Mengchen
Sisters Who Make Waves season 1
Sisters_Who_Make_Waves_season_1
other vegetables. Schupfnudel Southern Germany, Austria A dumpling or thick noodle in southern German and Austrian cuisine; often served as a savory dish
List_of_potato_dishes
Variety of Chinese noodles
traditional Chinese: 瀨粉; Jyutping: laai6 fan2) is a short and thick variety of Chinese noodles commonly served in broth. It is commonly found in the Pearl
Lai_fun
Culinary traditions of Kyrgyzstan
larger cities. Lagman (or laghman) is a very popular noodle dish. It consists of thick noodles created by stretching a very simple flour dough, then
Kyrgyz_cuisine
Rice noodle soup from Yunnan, China
characterized by a relatively thick and soft rice noodle, whereas the "dry paste" does not have the sourness of the sour paste, and the noodle is relatively thin
Crossing-the-bridge_noodles
Cuisine originating from Shanghai, China
chewy. Shanghai fried noodles (上海炒面; 上海炒麵; Shànghǎi Chǎomiàn; zaon⁶ he⁵ tshau⁵ mi⁶) – Shanghai fried noodles are fried thick noodles (sometimes udon) with
Shanghai_cuisine
other ingredients. I fu mi Nationwide Noodle dish It is a crispy deep-fried thick noodle dish served in a thick savory sauce with pieces of meat or seafood
List_of_Indonesian_dishes
Sauce commonly used in Chinese cuisine
Hoisin sauce is a thick, fragrant sauce originating in China. It features in many Chinese cuisines, but is most prominent in Cantonese cuisine. It can
Hoisin_sauce
Soup made from chicken
possibly vegetables, and either noodles, rice, barley, or dumplings.[citation needed] Cream of chicken soup is a thick, creamy, soup made with chicken
Chicken_soup
Taiwanese noodle dish
Eel noodles (Chinese: 鱔魚意麵; pinyin: shànyú yìmiàn; Pe̍h-ōe-jī: siān-hî ì-mī) are a Taiwanese noodle dish consisting of thick, chewy, egg noodles with young
Eel_noodles
Beef noodle soup
of yaka mein consist of thick wheat noodles (similar to udon) in a ketchup-based sauce or brown gravy, accompanied by thickly sliced onions, a hard-boiled
Yaka_mein
Ramen restaurant in Chicago, Illinois, U.S.
shoyu bowls use thin, crinkled noodles, while the two brothless dishes use thicker noodles. The restaurant makes its noodles in-house. The signature miso
Akahoshi_Ramen
Type of Japanese noodle
buckwheat noodles in mainland Japan. The noodles of Okinawa soba are made from wheat flour, and do not contain any buckwheat. The thick wheat noodles more
Okinawa_soba
Stir-fried noodle dish from Thailand
from the Teochew word guê2 diao5 (粿條), which means a type of thick Chinese rice noodle also known as shahe fen. The word kuai tiao has cognates in several
Pad_thai
Culinary traditions of Thailand
"silver needle noodles" kiam-i (เกี้ยมอี๋), a somewhat thick round rice noodle similar in size and shape to bean sprouts. Thai noodle dishes, whether
Thai_cuisine
Eastern European sour soup
types of soup, such as Poltava borscht, may be served with halushky, or thick noodles of wheat or buckwheat flour. Siberian borscht is eaten with boiled meatballs
Borscht
Indonesian chicken noodle food
'shaked noodle'), is an Indonesian chicken noodle soup, a specialty of the city of Cirebon, West Java. The noodles come with a white-colored extra-thick porridge-like
Mie_koclok
Japanese noodle dish topped with vegetables
chow mein. Another variation uses thicker Chinese noodles (called chanpon noodles). The style and thickness of noodles varies between restaurants. Many
Sara_udon
khaub piaj; the Vietnamese name is bánh canh. These delightfully chewy noodles thicken the soup a little and they soak up a lot of liquid when cooked
List_of_street_foods
International food brand
[ˈmaddʒi]) is an international brand of seasonings, instant soups, and noodles that originated in Switzerland in the late 19th century. In 1947, the Maggi
Maggi
Chinese restaurant in the U.S. state of Oregon
Frank's Noodle House is a Chinese restaurant with two locations in the Portland, Oregon metropolitan area, in the United States. The original restaurant
Frank's_Noodle_House
Chinese potato noodles
Kuanfen noodles (Chinese: 宽粉) are flat Chinese noodles made from potatoes. They are commonly used in mala hotpot (Chinese: 麻辣烫) and stew (Suan la fen)
Kuanfen_noodles
mochi Zōni Champon – noodle dish that is a regional cuisine of Nagasaki Hōtō – regional[where?] dish made by stewing flat udon noodles and vegetables in
List of Japanese soups and stews
List_of_Japanese_soups_and_stews
Eastern European dumpling or noodle dish
Halušky is a traditional variety of thick, soft noodles or dumplings found in many Central and Eastern European cuisines under various local names. In
Halušky
Traditional Ashkenazi Jewish egg noodle
texture of the lokshen noodles creates a more dense consistency in kugel. Medium lokshen are much thicker than fine egg noodles, and are somewhat similar
Lokshen
Hungarian cheese and pasta dish
boiled in water. The noodles are cooked in salt water and drained, crumbled cheese (túró), chopped, fried, crispy bacon, topped with thick Hungarian sour cream
Túrós_csusza
Snack food made from cornmeal
fried in oil or baked, usually in the shape of a small noodle or scoop. Corn chips are thick, rigid, very crunchy, have the strong aroma and flavor of
Corn_chips
Japanese noodle dish
very thin dried Japanese noodles made of wheat. They are similar to but slightly thicker than the thinnest Japanese noodle type called sōmen. Hiyamugi
Hiyamugi
Burmese noodle dish
spices. They replaced egg noodles with spaghetti since it was more easily available. Along with the noodles, they made a thick yogurt and gram flour curry
Khow_suey
Persian noodle
The reshteh used currently in the Iranian cuisine is actually a thicker type of noodle, used in reshteh pollo and also a type of ash, called Ash Reshteh
Reshteh
Japanese noodle dish
variety of ramen featuring a pork marrow and soy sauce broth and thick, straight noodles that was first invented in Yokohama by the ramen shop Yoshimura-ya [ja]
Iekei_ramen
Indonesian soups list
beef offal. Laksa – spicy noodle soup dish which has various types based on Peranakan. It consists of thick wheat noodles or rice vermicelli with chicken
List_of_Indonesian_soups
Korean noodle dish
Acorn noodle soup, also called dotoriguksu (Korean: 도토리국수; lit. 'acorn noodle'), is a noodle soup consisting of Korean noodles made from acorn flour or
Acorn_noodle_soup
Type of food
vegetable or meat filling. Lomi – A hot noodle soup with distinctly thick egg noodles. Pancit – A class of noodles, almost always fried or stir-fried, and
Comfort_food
Prefecture-level city in Anhui, People's Republic of China
notable local dish in Fuyang is Ge La Tiao (格拉条), a spicy noodle dish made with thick noodles mixed with sesame sauce, coriander, garlic, chili oil, and
Fuyang
Gordon, James (9 July 2014). "Where to Find Khao Soi, The Excellent Thai Noodle Dish You're Not Ordering". LA Weekly. Retrieved 7 September 2014. Edwards
List_of_soups
Chinese music chart
(绿色) Shirley Chen May 31, 2019 June 6, 2019 June 14, 2019 "Big Bowl, Thick Noodle" (大碗宽面) Kris Wu June 21, 2019 "Geng" (耿) Silence Wang June 28, 2019 "Green"
Billboard_China_Top_100
Korean noodle dish
Kal-guksu (Korean: 칼국수; lit. 'knife noodles') is a Korean noodle dish consisting of handmade, knife-cut wheat flour noodles served in a large bowl with broth
Kal-guksu
Cuisine of the people of Chinese Indonesians
noodles and rice noodles. Mie kering, dried noodle in thick sauce. Lomie (滷麵), a bowl of thick yellow noodles served in a thickened gravy made from eggs
Chinese_Indonesian_cuisine
Indonesian dried noodle dish
Mie Kering or Makassar Dried Noodle is a Chinese Indonesian cuisine, a type of dried noodle served with thick gravy and sliced chicken, shrimp, mushrooms
Mie_kering
Southeast Asian noodle dish
Central Region. It is made by stir-frying rice vermicelli noodles with a fragrant and thick sauce that has a similar taste profile as Mee Siam. The sauce
Mee_siam
Culinary traditions of the Canary Islands
cherne (wreckfish). Rancho canario is a soup with chickpeas, lard, thick noodles, potatoes and meat. Waters around the Canary Islands are rich with a
Canarian_cuisine
Indonesian noodle dish
(lit. 'Javanese noodles'), also called mi jawa or mie jawa in Indonesia, or mee Jawa in Malaysia, is a traditional Javanese-style noodle, commonly found
Bakmi_jawa
Indonesian noodle soup dish
(chicken noodle soto). Mee soto is a spicy noodle soup dish that combines the Indonesian chicken broth known as soto ayam with thick yellow Hokkien noodles. The
Soto_mi
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