There is no food more comforting or satisfying than a bowl of noodles. Whether they are stir-fried, served in a rich broth, or laden in sauces, noodle dishes have become everyday staples in cuisines around the world. They come in several sizes, shapes, and varieties — which goes to show that you can do better than just a brick of noodles and a seasoning packet. United Dumplings lists down some of the most popular noodle dishes in the world.
Ramen (Japan)
This one is obvious, and for good reason. This flavorful noodle dish is highly popular around the world, with every region having a different take on it. It first appeared in Japan in 1910, when a Chinese restaurant in Yokohama started serving a dish of wheat noodles in a meat-based broth. The inspiration came from East China’s wheat lamian noodles. Today, ramen noodles are available in different lengths, shapes, and thicknesses. The noodles have a distinctive slippery texture, and the toppings usually include seaweed, bamboo shoots, green onions, marinated eggs, and sliced pork. Typically, there are four types of broth available: shoyu (soy sauce), shio (salt), miso (soybean paste), and tonkotsu (pork bones).
Pho (Vietnam)
Considered the national dish of Vietnam, pho is a fragrant noodle soup with complex and unique flavors. Introduced sometime in the late 19th century, it is believed that this noodle dish was derived from the French pot au feu. It also gets its name from the French word for ‘fire’, as the bones are simmered for hours before the broth is made. The rice noodles are flat and thin, served with fresh herbs, spices, bean sprouts, lime, hoisin sauce, thinly-sliced meat, and a number of other toppings. There are two popular types of pho: pho bo (beef) and pho ga (chicken).
Laksa (Malaysia, Indonesia, Singapore)
Laksa is a classic noodle dish that is especially popular in many southeast Asian countries. It originated from Peranakan cuisine, which is a fusion of Chinese, Malaysian, Indonesian, and Singaporean cuisines. Hence, there are many regional varieties of the dish that differ in ingredients and flavors. Laksa typically features a spicy orange broth, rice noodles, and garnishes like shrimp, chicken, tofu, eggs, and fresh herbs. There are two main variations of this dish: laksa lemak (coconut-based) and laksa asam (tamarind-based).
Dan Dan Noodles (China)
From chowmein to lo mein noodles, there are a number of Chinese noodles that can be included in this list. However, dan dan noodles stand out as an iconic Sichuan specialty, with its bold flavors and intricate culinary techniques. The name refers to the bamboo pole Sichuan citizens carried on their shoulders to transport the dish through the city streets. The springy noodles are generously coated with a spicy sauce made from chili oil, Sichuan peppercorns, and preserved vegetables. The dish is usually topped with meat (like minced pork or beef), scallions, sesame seeds, and crushed peanuts.
Spaghetti Carbonara (Italy)
Among the many beloved Italian noodle dishes, spaghetti carbonara holds a special place for its simple yet indulgent flavors. Although the origins of the dish have not been verified, it is believed that it was derived from the Carbonari, woodcutters and charcoal-makers who apparently cooked their pasta over a hardwood charcoal fire and tossed it with eggs and cheese. Today, this Roman classic is prepared by simply tossing spaghetti with emulsified egg yolks, pancetta or guanciale (pork cheek), black pepper, and Pecorino Romano cheese.
Japchae (Korea)
Japchae is a South Korean dish that has become a staple in national holiday celebrations. The original noodle dish was invented by King Gwanghaegun’s servant for a royal celebration, and did not actually include meat nor noodles. Traditionally, Koreans have tried to adhere to an arrangement of five colors in their meals, which also applies to japchae: red for carrots, black for mushrooms, green for spinach, and yellow and white for a fried egg. The dish became popular in the 20th century after dangmyeon noodles (glass noodles made from sweet potatoes) were added to the recipe. It is often seasoned with soy sauce, sesame oil, and sugar, giving it a sweet and savory taste. It also comes in different varieties like haemul japchae (with seafood and vegetables) and gochu japchae (with chili peppers and vegetables).
Spaetzle (Germany)
Spaetzle noodles are a traditional German dish that is especially popular during Oktoberfest. The noodle mixture is typically pushed through a colander or spaetzle maker directly into boiling water, resulting in soft, chewy noodles. Once cooked, it can be topped with gravy, smothered with a creamy mixture of melted cheese, or sautéed with butter and herbs. It is usually seasoned with salt, pepper, and sometimes nutmeg. This versatile dish is a favorite accompaniment to meats like pork or chicken. Similar noodles are also popular in other countries like Austria, France, Hungary, and Slovenia.
Wonton Noodles (Hong Kong)
Wonton noodles first appeared in Hunan over a thousand years ago, and the dish was eventually introduced to Guangzhou and then Hong Kong during the war. It has now become part of Hong Kong’s cultural heritage, with its bite-sized wonton dumplings (usually with fillings of pork, shrimp, or both), chewy egg noodles, and flavorful broth. It is lightly flavored with sesame oil, soy sauce, and grated ginger. The garnishes, on the other hand, vary according to different regions. Originally a light snack, this dish has now evolved into bigger bowls of soup noodles and larger wontons (although the small, classic size is still commonly served).
Beef Noodle Soup (Taiwan)
This was created in Taiwan by Chinese Civil War refugees, and is now its national dish. It is considerably less spicy than Sichuan noodles, and typically consists of braised beef, slow-simmered and soy-based broth, vegetables, noodles, and spices. There are a range of variations available, and there is even an annual Beef Noodle Festival in Taipei, where various establishments and cooks compete to win the title of Best Beef Noodles.
Khao Soi (Thailand)
Dating back to the days of the Lan Na Kingdom, khao soi originates from the influences of Burmese and Yunnanese cuisines. The base of the soup is a spicy broth made of coconut milk and red curry paste, which is served with flat egg noodles and a choice of meat. It is topped with crisp fried noodles and chopped cilantro, and condiments include fresh lime, pickled cabbage, shallots, and ground chilis.
