Food family · 9 dishes · 5 regions
The noodle dish
family.
About this group
Loading the taxonomy…
3 dishes from Indonesia
Caluk noodles
An Indonesian-Aceh noodle dish from Pidie and Pidie Jaya, topped with a thick sauce of tomato, chili, coconut milk, ground peanuts, shallot, garlic, lemongrass, and citrus leaf, plus vegetables, cucumber, and krupuk.
Noodle DishExplore →Mi Gomak
A spicy noodle soup of the Toba Batak in North Sumatra, served in broth made with coconut milk and andaliman, with thick mie lidi noodles resembling spaghetti. It is also a specialty of Sibolga and Tapanuli.
Noodle DishExplore →boiled noodles
A Maritime Southeast Asian noodle soup known as mee rebus—literally “boiled noodles”—is popular in Indonesia, Malaysia, and Singapore.
Noodle DishExplore →
2 dishes from China
dāoxiāo miàn
A Chinese noodle associated with Shanxi, made by thinly slicing a block of dough into boiling water. The cooked ribbons are fairly thick and chewy; Datong’s variation is the most famous.
Noodle DishExplore →lo mein
A Chinese noodle dish of thin, elastic flour-and-egg noodles. Cantonese-style lo mein is topped or accompanied by char siu, beef brisket, wontons, or vegetables, and may be served with broth.
Noodle DishExplore →
2 dishes from Japan
Morioka jajamen
A Japanese-style Chinese noodle dish in Morioka’s local cuisine, based on zhajiangmian introduced from China. It ranks among Morioka’s three great noodles, with reimen and wanko soba.
Noodle DishExplore →Otchahoi
A noodle dish from Shibata, Niigata, introduced by the local restaurant Singapore Shokudo. Though relatively unknown in Singapore, the Japanese consider it Singaporean cuisine.
Noodle DishExplore →
1 dish from Thailand
1 dish from Cambodia
Continue exploring