Types of noodle Wheat Handmade short, thick small German noodles called spätzleChūka men (中華麺): Japanese for "Chinese noodles", used for ramen, chanpon and yakisoba Lamian (拉麵): hand pulled Chinese noodles. Mee pok (麪薄): flat, yellow Chinese noodles, popular in Southeast Asia Nokedli: Hungarian noodle Pasta: approximately 350 variants used in Italian cuisine Sōmen (そうめん): very thin Japanese wheat noodles Spätzle: a Swabian type of noodle made of wheat and eggs Tészta: various ranges of Hungarian pasta Udon (うどん): thick Japanese wheat noodles Rice Flat or Thick rice noodles, also known as héfěn or ho fun (河粉), kway teow or sen yai (เส้นใหญ่) Rice vermicelli: thin rice noodles, also known as mǐfěn (米粉) or bee hoon or sen mee (เส้นหมี่) Mung bean Cellophane noodles, also known as glass noodles, sweet potato Vermicelli or bean vermicelli. fěnsī (粉絲) in Chinese, harusame(春雨) in Japanese, soun or suun in Indonesian, wun sen (วุ้นเส้น) in Thai. These are the principal ingredient in the Korean dish japchae. Potato or canna starch Cellophane noodles can also be made from potato starch or canna starch or various starches of the same genre. Gnocchi, small Italian dumplings. Haluky, small Slovak dumplings made of grated potatoes and wheat flour (and sometimes egg), usually made with sheep's cheese, sauer cabbage, or tvaroh (cottage cheese/curd), and fried bacon. Buckwheat Makguksu (막국수), local specialty of Gangwon Province in South Korea Naengmyeon (냉면): Korean noodles made of buckwheat and sweet potato starch. Slightly more chewy than soba. Soba (蕎麦): Japanese buckwheat noodles Pizzoccheri: Italian buckwheat noodles from Valtellina, usually served with a melted cheese sauce. Acorn Acorn noodles, also known as dotori guksu (도토리국수) in Korean, are made of acorn meal, wheat flour, wheat germ and salt.