It’s fair enough to think of noodles as the Asian version of pasta: egg noodles, for example, are similarly made from egg, flour and water. There are many other kinds, though, with alternative ingredients, textures and origins. Cellophane noodles are transparent and made using mung bean starch; vermicelli are made from rice; soba are thin and buckwheat-based; and thick udon are a blend of wheat flour and salted water. All noodles are usually cooked in boiling water, and some can go straight into the wok.
Noodle recipes
Chicken noodles
Pad Thai noodles