Noodle

Noodles are a staple food made from unleavened dough that is rolled, stretched, or extruded into thin strands and cooked by boiling or steaming. They are most commonly made from wheat flour and water, with eggs added in some varieties. Noodles are used in diverse culinary traditions around the world.

Ingredients and textures vary by region. Wheat noodles are common across East and Southeast Asia; rice noodles are made from rice flour or starch. Other formulas use buckwheat, mung bean starch, potato starch, or tapioca. Noodles can be fresh or dried and may be gluten-containing or gluten-free depending on the recipe.

Popular varieties include ramen, udon, and soba in Japan; rice noodles in Southeast Asia; and glass or cellophane noodles in dishes such as hot pots and salads. Chinese hand-pulled and cut noodles, as well as Italian-style pasta, are sometimes described as noodles in broader usage, though pasta is a distinct category in many contexts.

Noodles are versatile and appear in soups, stir-fries, salads, and brothy bowls. Cooking times range from a few minutes for fresh noodles to longer for dried varieties, and overcooking can ruin texture. Packaging typically provides directions for best results.