Best Noodle Dish

Pasta alla Gricia is a traditional Italian pasta dish from the Lazio region, specifically associated with Rome. It is made with just a few core ingredients: pasta, guanciale (cured pork jowl), Pecorino Romano cheese, and black pepper. The dish relies on the rendered fat from the guanciale to coat th...

Spaghetti alle Vongole is a traditional Italian pasta dish that pairs durum wheat pasta, typically spaghetti or linguine, with fresh clams. The dish originated in the Campania region, particularly around Naples, and is a staple of Neapolitan cuisine. The sauce is prepared by cooking the clams in oli...

Pasta al Pesto Genovese is a classic Italian pasta dish originating from Genoa in the Liguria region. The defining component is pesto alla genovese, an uncooked sauce traditionally prepared by crushing fresh basil, pine nuts, garlic, Parmigiano-Reggiano, Pecorino, and olive oil in a marble mortar. T...

Penang Asam Laksa is a traditional Malaysian noodle soup originating from the state of Penang. The dish features a sour and spicy broth made from mackerel fish that is poached and flaked directly into a base of tamarind, lemongrass, and chili. It is served over thick, round rice noodles and garnishe...

Taiwanese beef noodle soup is a prominent culinary dish in Taiwan, often regarded as the country's national food. It was developed in the mid-20th century by Chinese mainland immigrants and military veterans who adapted traditional mainland recipes using local Taiwanese ingredients. The soup consist...

Lanzhou beef noodle soup is a regional Chinese dish originating from Gansu Province, formally established in 1915 by Ma Baozi. The dish is defined by its hand-pulled lamian noodles, which are stretched repeatedly to achieve the desired thickness. The broth is clear and intensely flavored, made by si...

Sanuki udon is a traditional Japanese wheat noodle originating from Kagawa Prefecture, formerly known as the Sanuki region. The noodles are distinguished by their square, flat cross-section and a notably firm, chewy texture achieved through a specific kneading and resting process. They are typically...

Hakata ramen is a regional Japanese noodle soup originating from the Hakata district of Fukuoka City. Its defining characteristic is a rich, milky, and cloudy broth made by boiling pork bones (tonkotsu) for extended periods to extract collagen and fat. The broth is paired with thin, straight noodles...

Sapporo ramen originated in Japan's northernmost island of Hokkaido, specifically in its capital city, where the cold climate inspired a heartier variation of the popular noodle soup. The dish is characterized by its rich miso-based broth, substantial curly noodles that maintain their texture in hot...

Tagliatelle al Ragù is a traditional pasta dish from Bologna, Italy, consisting of flat egg-based ribbon pasta served with a slow-cooked meat sauce. The ragù is prepared with finely minced beef and pork, soffritto of onion, celery, and carrot, tomato, and wine, simmered for several hours until thick...

Chongqing noodles, often referred to as Xiaomian, are a spicy street food and breakfast staple originating from the Chinese municipality of Chongqing. The dish features fresh, chewy wheat noodles served in a complex, numbing and spicy broth created from chili oil, Sichuan peppercorns, garlic, and se...

Orecchiette con Cime di Rapa is a traditional pasta dish originating from the Apulia region of southeastern Italy. It features orecchiette, a distinct ear-shaped durum wheat pasta, served alongside cime di rapa, which are bitter turnip greens that have been boiled or sautéed. The ingredients are typ...

Bak Chor Mee is a widely consumed Singaporean noodle dish of Teochew origin, typically eaten for breakfast or lunch. The dish primarily consists of flat egg noodles (mee pok) tossed in a mixture of vinegar, soy sauce, and pork lard. It is topped with an assortment of pork ingredients, including minc...

Knife-cut noodles (dao xiao mian) are a traditional Chinese noodle variety originating from Shanxi Province in northern China. The distinctive preparation technique involves a chef holding a block of dough against the shoulder or body and using a specialized knife to shave slices directly into boili...

Dan dan noodles are a Sichuan street food of Chinese origin featuring thin wheat noodles in a spicy sauce of chili oil, Sichuan peppercorns, sesame paste, and minced pork, named after the carrying poles vendors used to sell them.

Laghman is a traditional Central Asian dish consisting of hand-pulled noodles served with a savory stew. The topping typically features diced meat, bell peppers, tomatoes, onions, and other seasonal vegetables stir-fried or simmered together. It reflects the culinary heritage of the Uyghur people bu...

Inaniwa udon is a traditional Japanese wheat noodle originating from the Inaniwa area of Akita Prefecture. Produced using a hand-stretched method, the noodles are dried for extended periods, resulting in a distinctively thin, flat, and smooth texture. They were historically developed in the 17th cen...

Taiwan beef noodle soup is a Taiwanese dish considered the island's unofficial national noodle, featuring braised beef shank in a rich, spiced broth over thick wheat noodles, with an annual competition held in Taipei since 2005 celebrating it.

Char Kway Teow is a popular noodle dish widely consumed in Malaysia and Singapore, consisting of flat rice noodles stir-fried over high heat. The dish is traditionally prepared in a wok with ingredients such as cockles, Chinese sausage, prawns, eggs, and bean sprouts, often utilizing pork lard for f...

Beef brisket noodles (牛腩麵) is a Cantonese dish associated with Hong Kong and southern China. The dish consists of beef brisket braised for extended periods in a broth containing soy sauce, star anise, ginger, and other aromatics until the meat becomes tender. The brisket and broth are served over...

Khao Suey (also spelled khao suey or khaukswe) is a Burmese noodle dish consisting of wheat noodles served in a spiced coconut milk broth, typically garnished with an array of condiments including crispy fried onions, hard-boiled eggs, fried garlic, chili flakes, lime wedges, and chopped cilantro. T...

Lanzhou beef noodles are a hand-pulled noodle dish from Lanzhou, Gansu province, China, distinguished by clear beef bone broth, hand-stretched noodles available in seven thickness styles, and a rule-based preparation tradition dating back over a century.

Linguine alle Vongole is a traditional Italian pasta dish consisting of linguine tossed with clams, olive oil, garlic, and white wine. It is a staple of the cuisine of southern Italy, particularly the Campania region around Naples. The dish is most commonly prepared "in bianco," meaning without toma...

Cacio e Pepe is a traditional Italian pasta dish from Rome. Its name translates to "cheese and pepper," which are the primary ingredients alongside pasta and water. The dish is prepared by tossing hot pasta with grated Pecorino Romano cheese, freshly ground black pepper, and starchy pasta water to c...

Mee Goreng Mamak is a Southeast Asian street food dish consisting of stir-fried yellow wheat noodles. It originated from the Mamak people, who are Indian-Muslims residing in Malaysia. The dish is characterized by its savory, spicy, and slightly sweet profile, typically achieved through a blend of so...

Asam Laksa is a Malaysian noodle soup originating from Penang, distinguished by its sour and spicy tamarind-and-mackerel broth. Thick round rice noodles are served in a broth made from flaked mackerel, tamarind paste, lemongrass, galangal, and chili, typically garnished with mint, pineapple, cucumbe...

Pasta al nero di seppia is an Italian seafood pasta dish distinguished by its striking black color, which comes from the incorporation of cuttlefish ink. The ink imparts a mildly briny and earthy flavor to the dish, which is popular in coastal regions throughout Italy, particularly in Veneto and aro...

Pasta all'amatriciana, or sugo all'amatriciana in Italian, is a traditional pasta sauce originating from the town of Amatrice in the Lazio region of central Italy. The classic preparation uses guanciale (cured pork jowl), pecorino romano cheese, tomatoes, and chili pepper, served over bucatini or sp...

Pasta alla Puttanesca is an Italian pasta dish that originated in the mid-20th century, with competing claims of creation in the 1950s by a restaurant owner on the island of Ischia or in a Naples brothel. The name translates to 'pasta in the style of the prostitute,' reflecting one of its alleged or...