Wheat Noodles

Asian noodles are made from a variety of flour paste, including wheat, rice, mung bean, buckwheat, seaweed, corn and even devil's tongue, which is a plant related to the arum lily. Always cooked wheat noodles in plenty of boiling water. Some Asian cooks recommend cooking them until they're al dente (cooked through, but still firm), while others suggest cooking them a bit longer to make them softer. Rinse the noodles in cold water after they're done and let them drain. Toss them about to prevent them from sticking together, then fry them, or add them to your stir-fry or soup.

Some wheat noodles are plain made with wheat flour, salt, water, and others are enriched with eggs and flavorings. Dried wheat noodles, with or without eggs, are often called "longevity noodles" because of their association with long life. Supermarkets often carry several varieties of dried Asian noodles, which can be stored indefinitely. Asian market often carry fresh noodles, which can be kept for two or three days in your refrigerator.

Chinese egg noodles = Dan mein

These wheat noodles are made with eggs, which adds flavor, color, and body. They're often used to make chow mein ( in which the cooked noodles are formed onto a pancake and fried on both sides) and lo mein (in which the noodles are stir-fried along with the other ingredients). Chow mein noodles are usually cut a bit thinner than lo mien noodles, but the two can be used interchangeably. Chinese egg noodles are available both fresh and dried; and some are flavored with shrimp. They a are now widely used in Asian recipes. Sold in a variety of widths, the most common being the thin angel hair. They are a soft yellow and are dusted lightly with flour before being packaged. Refrigerate in the packet until ready to use.

Chinese Wheat noodles= Chinese wheat starch noodles

Made from strong plain wheat flour and water. These delicate noodles are mostly used in soups. They're available fresh, dried, or frozen, and they come in various sizes, some as thin as vermicelli, other as thick and wide as fettuccine. Before using , cook fresh noodles in boiling water for about 3 minutes, dried for about 5 minutes and then rinse them in cold water.

Chow mein noodles

These egg and wheat flour noodles are used to make chow mein, in which the cooked noodles are formed in to a pancake and fried on both side. This has to be one of the most popular Chinese noodle in the West (and in South-east Asia, but not so much in north China or Japan).
 

Crispy chow mein noodles = Fried chow mein noodles

These fried noodle add crunch to Chinese chicken salad. They're also used , improbably enough, to make chocolate haystack cookies.
 

Yi noodles = Yee-fu noodles = Yi mein

These are flat Chinese egg noodles that are formed into round 8" diameter patties, fried and then dried. Before using, cook them in boiling water briefly, then drain. The noodles can then be added to stir-fries, soups, or salads. They are popular in Hakka-style cooking.

Hokkien noodles

Hokkien noodles are egg and wheat-flour noodles that have been cooked and lightly oiled before before packaging. They need no preparation before use - simply stir-fry or add to soup or salads. Originally from China but now found throughout Asia in Thai, Malaysian and Singaporean cuisine. They are yellow and have a rubbery texture. Refrigerate in the packet until ready to use. Asian brands are a better quality. Also known and sold as Fukkien and Singapore noodles.

lo mein noodles = Cantonese noodles

These popular Chinese egg noodles are often used to make lo mein, in which the noodles are stir-fried along with the other ingredients. They come in various sizes; use the flat ones for stir-fries and the round ones for soups. They're available fresh, dried, and frozen in Asian markets.
 

Mi chay

These are Vietnamese wheat noodles.

Miswa = misua

These Filipino wheat noodles are very slender. The dried noodles can be deep-fried to make a crunchy nest, or boiled for 2-3 minutes to make a salad, or added directly to soup.

Pancit Canton = flour sticks = pancit mian

These dried yellow Finopino noodles are used to make a dish called pancit. They're made with wheat flour, coconut oil, and yellow food coloring.
 

Ramen

A staple of Japanese salarymen and American college students, these Japanese noodle can be used in soups or salads. You can find bricks of instant ramen in many supermarkets, packaged in cellophane along with seasoning packets which you can use or discard. These noodles are usually fried in oil before they're dried, so they tend to be high in fat. They cook in 2 to 3 minutes. Asian stores also carry fresh or frozen ramen noodles.

Shanghai noodles

Shanghai noodles are fresh, white wheat flour noodles that need to be cooked in boiling water before use. Available in thick or thin, they are dusted lightly in flour before packing. These thick fresh egg noodles are often used in stir-fries or soups.
 

Somen

These very thin Japanese wheat noodles are almost always served cold. There are different colors, including cha somen, which is colored with green tea, and tomago somen, which is flavored with egg yolks. They are sold in bundles, held in place by a paper band. Cook them for about 2 to 3 minutes.
 

Udon = Japanese thick noodles 

Udon noodles are white, Japanese wheat flour noodles, that are round or flat. They're roughly as thick as spaghetti, but they come in different widths. These slippery Japanese wheat noodles are popular in southern Japan, where they are usually added to miso soup or stew, or cooked in boiling water before use. There are available fresh, precooked or dried. Dried udon noodles are available in Asian markets and health food stores. Fresh udon noodles are very popular and if available should be used in preference to the dried.

Wonton noodles

These are thin Chinese egg noodles of various widths. They are usually served in soups. They are available both fresh and dried in Asian markets.