Noodle Dish

Japan

Abura soba is a type of ramen originating from the Kitatatama district of Tokyo in the 1950s. It's best described as dry ramen, with a special soy sauce and pork grease at the bottom of the serving bowl. The thick noodles are usually topped with chashu pork slices, menma bamboo shoots, shredded nori, green onions, minced garlic, and the standard condiments of chili oil and vinegar. There are also other, less common toppings such as boiled eggs, cheese, preserved vegetables, sesame, or black pepper. This versatile dish can be found in numerous ramen eateries across Tokyo.

Abura soba

Asahikawa ramen is characterized by its soy sauce-based broth filled with wavy noodles that are slightly firm to the bite. The broth is typically flavored with kelp, anchovies, pork bones, and chicken, and some of the most common toppings for Asahikawa ramen include pork, bamboo shoots, eggs, and spring onions. In order to counter Hokkaido&rsquo;s cold weather, lard is usually added to create an oily layer which prevents the ramen from cooling down too quickly. Interestingly, on the city&rsquo;s outskirts, there are 8 famous ramen shops located beside one another, called Asahikawa Ramen Village.

Asahikawa ramen

Ash or aush is a thick Iranian and Afghan noodle soup that can be made in numerous ways. The basic ingredients are always the noodles, along with garlic, tomatoes, different herbs and spices (mint being the most prevalent), and strained yogurt that is either dolloped on top of the soup or stirred in at the end. There are numerous varieties throughout the broader region (including Azerbaijan, T&uuml;rkiye and Pakistan), from the meatless ones made with various legumes such as beans and chickpeas, over the ones combining noodles, vegetables, and meatballs, to such versions as aush-e-asli, consisting only of noodles and meatballs, made from either lamb, or the more traditional beef meat.

Ash reshteh is a thick Iranian soup made with reshteh noodles. The dish belongs to a wider group of ash dishes, which are commonly consumed across the country. Besides reshteh noodles, other components include a variety of vegetables such as beans, onions, and chickpeas, together with green leafy vegetables and lentils. Just like numerous other Iranian dishes, ash reshteh is generously spiced with traditional Iranian herbs such as cilantro, parsley, mint, and chives. The unusually sour taste of the dish is gained with whey, or kashk, a common Iranian dairy product. This comforting soup also has a symbolic meaning for the Iranians - reshteh noodles symbolize fortune and supposedly bring good luck. Because of this, ash reshteh is a common staple during the Persian New Year celebrations and is usually served at important events. This hearty Iranian soup is best served after it has been left to rest. Although it is usually associated with winter season, it is enjoyed all year round. Ash reshteh is also commonly consumed in Azerbaijan.

Ash reshteh

Malaysia

Assam laksa is a traditional fish-based sour noodle soup. It is the one of the numerous varieties of laksa, popular noodle soups widespread throughout Southeast Asia. The dish consists of rice noodles, shredded fish, and sliced vegetables, most commonly cucumber, onion, and lettuce. It has a distinctively tangy taste, which is attributed to tamarind, the sour ingredient generously used to spice the dish. The exact origin of the dish is unknown, but it is believed that it has originated in the coastal areas of Malaysia among the local fishermen who assembled the dish out of available ingredients. Through history, the dish evolved into assam laksa that we know today. Regardless of its origin, nowadays it is a signature dish of the Malaysian region of Penang. It is one of the most famous street dishes found in the area, and a favorite with both locals and tourists. In Penang, street vendors prepare assam laksa from the early morning until late in the evening. Traditionally, the dish should be served with hae ko, a dark and rich Malaysian-style shrimp paste.

Assam laksa

B&aacute;nh canh is a traditional noodle soup. The thick noodles are made from tapioca or rice flour, while the soup is prepared with different kinds of ingredients such as ham (b&aacute;nh canh gio heo), snakehead fish (b&aacute;nh canh ca loc), or crab (b&aacute;nh canh cua). This noodle soup is usually thicker than other Vietnamese soups, and the consistency of the liquid is more similar to a gravy than a brothy soup. The base is typically made from pork bones or sometimes chicken, and it's seasoned with sugar, salt, and fish sauce. Common garnishes include Vietnamese mint and finely chopped spring onions.

Bánh canh

Banh canh cua is a traditional noodle soup. The noodles contain both rice and tapioca flour and they're characterized by their thickness, similar to the famous Japanese udon. These thick and slightly chewy noodles are enriched with crab meat and a rich broth. Common additions include quail eggs, shallots, garlic, or shrimp balls. It's recommended to slurp loudly while eating these noodles because that's how the dish is traditionally eaten. Banh canh cua is typically garnished with chopped green onions, cilantro, and bean sprouts, while lime wedges are often served on the side.

Bánh canh cua

Vietnam

This colorful noodle soup is a local specialty hailing from Hai Phong. It consists of pork-based broth that is topped with a variety of ingredients such as crab meat, fresh herbs, pork balls, chả lụa sausage, or ground meat wrapped with betel leaves (b&ograve; l&aacute; lốt). The ingredients may vary, but each bowl needs to have a serving of locally made noodles (b&aacute;nh đa) that are characterized by their light red hue. Lime wedges, lettuce, perilla leaves, or sliced chili peppers are usually served on the side.

Bánh đa cua

Beef kway teow is a Singaporean and Malaysian noodle dish that can be served either as a quick meal or as a side dish to bigger meals. In order to prepare it, broad and flat rice noodles are stir-fried with vegetables and herbs, and topped with slices of beef. There is also a version of this dish in a form of a soup similar to Thai beef soup, but it is usually prepared as a "dry" dish, in a thick gravy flavored with chili, soy sauce, and sesame oil. A variety of the dish is popular in Indonesia, where it&rsquo;s commonly enriched with garlic, meatballs, cabbage, soy sauce, and black pepper.

Beef kway teow

China

Biangbiang noodles, also known as belt noodles due to their broadness and length, are a specialty of Shaanxi province in China. The noodles are usually topped with vegetables and herbs such as spring onions, garlic, leeks, coriander, Sichuan peppercorns, cumin, and chili. There are two stories about the origin of these unusual noodles: one says that the name stems from the sound of handmade noodles being stretched and flapped, and the other one says that the word biangbiang was invented by a Chinese Emperor. Unusually, the word biang doesn't exist in the Chinese language, and it is made up of 57 strokes, the most of any Chinese character. Originally, the noodles were part of workers' meals, but they have recently become popular in elegant restaurants.

Biang Biang noodles

Thin somyeon noodles make the base of this spicy Korean dish. The noodles are cooked and tossed with a cold sauce that usually combines gochujang (chili paste), rice vinegar, soy sauce, and sesame seeds, while the toppings typically include sliced, fresh vegetables, kimchi, hard-boiled egg, seaweed, pickled radishes, or sprouts. The dish is always served cold, and it is usually enjoyed as a refreshing and nourishing summer classic.

Bibim guksu

South Korea

This Korean stew usually combines kelp and anchovy stock with kimchi, baked beans, spam, and hot dog sausages, while the common addition also includes ramen noodles, pork, potato noodles, rice cakes, or tofu. Also known as army stew, budae jjigae was created as a true fusion dish sometime in the 1950s, in the aftermath of the Korean War. Since the food was scarce, the locals would smuggle processed meat products that they could find at American army bases, and through ingenuity and resourcefulness, they created budae jjigae. The dish is believed to have originated at an army base located in Uijeongbudong.

Budae jjigae

All joking aside, bukkake udon is a Japanese dish made by pouring cold broth over chilled udon noodles, then topping the whole thing with a variety of garnishes. The broth consists of kaeshi (soy sauce, sugar, and mirin) combined with dashi, while the garnishes may include anything from natto, okra, and bonito flakes to green onions, ginger, daikon, poached eggs, and tempura pieces. This dish is typically prepared and consumed in the summer due to the cooled and chilled ingredients used to make it. It is also important to mention that the word bukkake refers to the act of splashing liquid on something, in this case the broth, which is poured over the thick and chewy udon noodles.

Bukkake udon

Bun bo nam bo is a traditional dish. The name holds a key to its basic ingredients and the location &ndash; bun means noodle, bo is for beef, and nam bo refers to the South of the country. The main ingredients include beef, rice vermicelli noodles, garlic, fresh herbs (cilantro, mint), and vegetables (carrots, cucumbers, lettuce, bean sprouts), while roasted peanuts and fried shallots are entirely optional. The noodles, vegetables, and herbs are arranged in bowls, while the beef is stir-fried and added on top. The whole bowl is garnished with peanuts and shallots before the dish is served.

Bún bò nam bộ

B&uacute;n c&aacute; sứa is a traditional dish originating from Nha Trang. This rice vermicelli soup is served with jellyfish and fried fish paste. In order to make the broth and the fish paste, one must choose fresh paradise fish or leatherjacket fish. The jellyfish is soaked into alum water, rinsed with water, cut into small slices, then parboiled. When served, the noodles are placed into the bowl first, followed by jellyfish slices and fried fish paste, and the dish is finished by pouring the broth over the combination. Other ingredients commonly used in the dish include raw vegetables, lemon slices, and chili peppers on the side.

Bún cá sứa

B&uacute;n chả c&aacute; is a specialty of Da Nang and a traditional Vietnamese noodle soup topped with fish cakes. The broth for this noodle soup is traditionally prepared with fish or pork bones and tomatoes, while the fish cakes should be prepared from dense, meaty, and firm white fish fillets. Other common ingredients in the soup include vermicelli noodles, fish sauce, shallots, garlic, cilantro, dill, mam tom shrimp paste, and black pepper. The hot broth is ladled over the noodles, and the dish is then topped with fish cakes. B&uacute;n chả c&aacute; is especially popular in seaside towns.

Bún chả cá

This traditional Vietnamese dish consists of rice vermicelli noodles, fried tofu, and fermented shrimp paste. All the elements are served separately, along with a heap of fresh green herbs. The dish is occasionally accompanied by slices of boiled pork, and before serving the shrimp paste is traditionally drizzled with few drops of lemon or kumquat juice. B&uacute;n đậu mắm t&ocirc;m is mainly associated with Northern Vietnam, and it is especially popular in Hanoi. Although it is served in restaurants, this unique combination is best known as a street food item that is sold by numerous street vendors.

Bún đậu mắm tôm

B&uacute;n mắm is a traditional dish originating from the province of Soc Trang. The dish consists of b&uacute;n rice vermicelli noodles, the murky, salty, and fermented fish-flavored mắm broth, squid, shrimp, catfish, eggplant (which soaks up the broth), fish cakes, and roasted pork belly. Some of the most important ingredients include fresh herbs such as rau dang (bitter knotgrass), gia (bean sprouts), he (chives), bap chuoi (banana blossom), keo neo (yellow velvetleaf), rau nhut (water mimosa), and rau muong (morning glory). The aromas of b&uacute;n mắm are very rich and often pungent. The dish is usually served with lime wedges and sliced red chili on the side.

Bún mắm

B&uacute;n mắm Da Nang is a traditional dish and a variation on bun mam. The dish originates from Central Vietnam. It consists of fresh vegetables (lettuce, mint), shredded papaya, roasted pork skin, b&uacute;n noodles, peanuts, and a combination of chili, white vinegar, and fermented fish sauce. B&uacute;n mắm Da Nang is characterized by its pungent aromas, and it's usually served with chili sauce on top and lime wedges on the side.

Bún mắm Da Nang

B&uacute;n ri&ecirc;u is a crab-based Vietnamese noodle soup. The dish is made in several versions, but the most popular one is made with a tomato base and goes under the name b&uacute;n ri&ecirc;u cua. The soups are prepared with different broths, but they are always infused with crab paste and come served with vermicelli noodles, while the toppings typically include crab meat, pork, tofu, tomatoes, blood jelly, and a selection of fresh greens such as perilla or bean sprouts. The combination of sweet and sour flavors make b&uacute;n ri&ecirc;u one of the favorite noodle dishes in the country.