Best Noodle Dish

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.

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...

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...

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 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...

Spaghetti Bolognese is a pasta dish consisting of spaghetti served with a slow-cooked meat sauce. The sauce, known in Italian as ragù alla bolognese, originated in Bologna and traditionally combines beef, pancetta, onions, carrots, celery, tomato, wine, and milk. The authentic recipe was deposited w...

Bucatini all'Amatriciana is a classic Italian pasta dish consisting of a tomato-based sauce served over bucatini, a thick, hollow noodle. The sauce features guanciale, pecorino romano cheese, and chili peppers. While it is heavily associated with Roman cuisine, the recipe originates from the town of...

Wonton noodle soup is a Cantonese dish of thin egg noodles served in clear broth alongside pork-and-shrimp wontons, originating in Guangdong province and widely popularized across Hong Kong and Southeast Asia.

Bun Cha is a traditional Vietnamese noodle dish that originated in, and remains closely associated with, the city of Hanoi. The meal consists of grilled pork, prepared as both small, seasoned patties and marinated belly slices, served in a bowl of sweet and savory fish sauce broth. It is accompanied...

Tsukemen is a Japanese noodle dish invented by Kazuo Yamagishi at Higashi-Ikebukuro Taishōken in Tokyo around 1961, in which chilled or room-temperature ramen noodles are dipped into a separate bowl of concentrated hot broth.

Pappardelle al cinghiale is a traditional Italian pasta dish consisting of wide, flat pappardelle noodles served with a slow-cooked wild boar ragù. It is a staple of Tuscan cuisine, specifically associated with the autumn and winter hunting seasons. The sauce is typically prepared by braising the wi...

Pasta alla Norma is a traditional Sicilian pasta dish originating from the city of Catania. It is made with a primary sauce of tomatoes and fried eggplant, typically seasoned with garlic, basil, and salted ricotta cheese. The dish was named by Italian playwright Nino Martoglio in honor of Vincenzo B...

Beef chow fun (gan chao niu he) is a Cantonese stir-fry of wide, fresh rice noodles (he fen) with beef and bean sprouts in a wok over high heat, considered a benchmark dish for testing a chef's wok technique (wok hei).

Tagliolini al tartufo is a traditional Italian pasta dish consisting of thin, ribbon-like egg pasta dressed simply with butter and generous shavings of fresh truffles. It is closely associated with the culinary regions of Piedmont and Umbria, where highly valued white and black truffles are harveste...

Biang biang noodles are a Shaanxi specialty of extremely wide, hand-torn wheat noodles topped with chili oil and vegetables, notable for being named after the onomatopoeic sound of the dough slapping the counter and for having one of the most complex Chinese characters.

Trofie al Pesto is a traditional dish from Liguria, Italy, consisting of small, twisted trofie pasta served with Genovese basil pesto. Trofie are thin, short pasta noodles made from wheat flour and water, hand-rolled into distinctive elongated spirals. The accompanying pesto Genovese is made from Ge...

Wuhan hot dry noodles (re gan mian) are the signature dish of Wuhan, Hubei, China, consisting of alkaline wheat noodles pre-coated in sesame paste and sesame oil, eaten as a breakfast staple and considered one of China's most iconic regional noodle dishes.

Rigatoni alla Gricia is a traditional Italian pasta dish from Rome built around four primary ingredients: rigatoni pasta, guanciale, Pecorino Romano cheese, and black pepper. It belongs to the quartet of classic Roman pasta dishes and is often referred to as "white Amatriciana" because it utilizes t...

Pad See Ew is a popular Thai street food dish consisting of wide, flat rice noodles stir-fried in a wok with egg, Chinese broccoli, and a savory seasoning base. The flavor profile relies heavily on dark sweet soy sauce, light soy sauce, and garlic, giving the noodles their distinct dark color and sl...

Mul Naengmyeon is a traditional Korean cold noodle soup that originated in Pyongyang, now the capital of North Korea. The dish consists of long, thin buckwheat noodles served in a large bowl filled with an icy, clear broth made from beef or chilled dongchimi radish water kimchi. It is typically topp...

Spaghetti alla Nerano is a pasta dish from the Campania region of Italy, specifically from the village of Nerano on the Sorrento Peninsula. The dish consists of spaghetti tossed with fried zucchini, Provolone del Monaco or caciotta cheese, butter, and basil. According to local tradition, it was crea...

Bún Thịt Nướng is a popular Vietnamese cold noodle dish consisting of thin rice vermicelli topped with grilled marinated pork. The bowl is typically garnished with fresh herbs like mint and perilla, pickled green papaya, crushed roasted peanuts, and crispy fried shallots. It is served with a side of...

Sarawak Laksa is a regional noodle soup originating from the Malaysian state of Sarawak on the island of Borneo. The dish is distinguished by its complex broth, which combines coconut milk with a spice paste featuring sambal belacan, lemongrass, and galangal. It is traditionally served with thin ric...

Mie goreng is an Indonesian stir-fried noodle dish made with wheat noodles, vegetables, egg, and often chicken or shrimp, seasoned primarily with kecap manis (sweet soy sauce), shallots, garlic, and chili. It is widely consumed as both street food and home cooking throughout Indonesia, with regional...

Pad kee mao, commonly known as drunken noodles in English, is a Thai stir-fried noodle dish made with wide rice noodles, holy basil, garlic, and chili peppers. It is seasoned with a combination of oyster sauce, fish sauce, and soy sauce, and typically includes proteins such as chicken, pork, beef, o...

Bún riêu is a Vietnamese noodle soup featuring rice vermicelli in a tomato-based broth flavored with crab paste and fermented shrimp paste. The soup typically includes small crab-and-pork dumplings, fried tofu, and is garnished with fresh herbs, bean sprouts, and lime. The broth's tangy character co...