Noodle Dish

Hand-pulled, wheat noodles are the star ingredient in this hearty Korean soup. The broth is traditionally flavored with anchovies, dry seaweed, and occasionally shellfish, while the additional elements may include sliced vegetables such as scallions and potatoes, or kimchi. The dish was once considered a rarity that was only enjoyed on special occasions, but nowadays it is a common home-cooked meal. The name sujebi roughly translates as hand folded&mdash;referring to the process of pulling small pieces of dough by hand.

Sujebi

Suki haeng is the lesser-known, dry version of the popular Thai suki. Unlike the traditional variety that is cooked in broth, suki haeng is prepared in a wok, but it includes similar ingredients &ndash; meat, seafood, various vegetables, and glass noodles. All the elements are usually coated in eggs, shortly fried in a wok, and served accompanied by a signature, chili-flavored suki dipping sauce. Both versions are typically enjoyed at specialized suki restaurants.

Suki haeng

Taiwan

The primary ingredients of the soupy snack known as t&agrave;-&aacute;-mī noodles or danzi noodles are thick Chinese wheat noodles, shrimp-flavored broth, minced pork, pork sauce, and a single cooked shrimp that sits on the top. A few spices and the amount of ingredients added are kept a secret by vendors and restaurants, creating an air of mystery around the classic snack. Created in 1895 by a local fisherman as a means to earn a living in the off-season, the noodles were carried on shoulder poles on the streets of a small Taiwanese town, giving them the name t&agrave;-&aacute;-mī or shoulder pole noodles.

Tà-á-mī

Italy

Tagliatelle al pesto is a traditional Italian pasta dish featuring long, flat ribbons of egg-based pasta tossed with a vibrant green sauce made from fresh basil, pine nuts, garlic, Parmesan cheese, and extra virgin olive oil. Originating from the Liguria region, particularly Genoa, pesto alla genovese is one of Italy’s most iconic sauces. The dish reflects the simplicity and freshness of Italian cuisine, often enjoyed in the summer months. Tagliatelle, though more common in northern Italian regions like Emilia-Romagna, pairs beautifully with the aromatic pesto, creating a fusion of regional Italian flavors.

Tagliatelle al pesto

Japan

Takayama ramen is a popular style of Japanese ramen. A base broth made with bones, vegetables, and katsuobushi (dried bonito flakes) is enriched with soy sauce and miso, and each ramen master has a secret recipe for the broth. Some of the most common toppings include handmade thin noodles, locally-grown sweet green onions called hida negi, thinly sliced roasted pork or chashu, and menma - pickled bamboo shoots. Although it is typically light on toppings, Takayama ramen is still full of deep flavors, bursting with umami.

Takayama ramen

Tanuki soba is a Japanese noodle dish consisting of buckwheat soba noodles served in a flavorful dashi broth seasoned with soy sauce and topped with crumbled tempura batter. This simple dish is occasionally complemented with seaweed strips and fish cakes. It is usually served sprinkled with sliced green onions and dry fish flakes. In Osaka, the same dish is more familiar under the name haikara soba.

Tanuki soba

Tempura soba or tensoba is a traditional noodle dish. It consists of buckwheat soba noodles and tempura-battered ingredients such as vegetables or seafood. The dish is served in two ways &ndash; with a hot broth consisting of dashi and soy sauce, or cold, when cold soba noodles and tempura are dipped into the cold sauce that&rsquo;s served on the side. It is believed that the dish dates back to the mid-Edo period. Nowadays, it&rsquo;s usually garnished with chopped green onions.

Tempura soba

Tempura udon is a Japanese dish which consists of thick udon noodles served in a flavorful dashi stock. The combination is typically topped with crisp tempura vegetables and shrimps. The broth is usually seasoned with soy sauce and mirin and can vary in saltiness and color. Next to whole battered shrimps, tempura udon is occasionally garnished with various toppings such as sliced scallions, fish cakes, or the spicy shichimi seasoning. This hearty hot udon dish can be found on the menus of traditional Japanese udon restaurants throughout the country.

Tempura udon

Tokushima ramen exploded on Japanese noodle scene in 1999, when it was displayed at an expo in the Shin-Yokohama Ramen Museum. The broth can be brown, yellow, or white, depending on the base ingredients for every broth &ndash; various combinations of pork bones, chicken bones, and vegetables are commonly used. However, most commonly, the broth will have a deep brown color, giving the ramen a rich and hearty flavor. Most Tokushima ramen dishes feature a raw egg with spring onions and bean sprouts. It is recommended to serve this style of ramen with rice on the side.

Tokushima ramen

Tonkotsu is a unique style of ramen consisting of an extremely rich, fatty pork broth, fresh noodles, soft-yolk eggs, and tender pork belly that melts in the mouth. It is so popular and special that it could be a dish of its own, not just a ramen style. The ramen is usually topped with scallions for brightness and vibrancy, bamboo shoots for a crunchy, nutty flavor, nori seaweed for crispness, and sweet corn for an even better flavor. The rich broth is developed by cooking the pork bones for a very long time, until the collagen and fat dissolve, resulting in a unique, creamy texture of the dish. In recent years, it has been quite trendy to add some mayu (burnt sesame or garlic oil) to the dish, giving it an even richer, bolder flavor.

Tonkotsu ramen

Tororo soba is a Japanese dish which consists of buckwheat noodles topped with grated raw nagaimo yams - a popular ingredient in traditional Japanese cuisine characterized by an unusual gooey texture. Whether it is eaten as a cold summer dish or a nutritious warm winter meal, when served in a flavorful mentsuyu broth, tororo soba is often complemented with raw eggs and sliced scallions.

Tororo soba

Toyama ramen is a unique Japanese ramen variety that was created by a restaurant called Taiki in 1947. This jet-black soup is made with lots of salty black soy sauce, ramen noodles, chicken and fish stock, and roasted pork that is simmered in the soup. The degree of saltiness depends on the restaurant, but Toyama ramen usually comes with lots of pepper and shredded negi (long onions) on top. In the 1950s, construction workers in Toyama had started to bring their own rice for ramen, and since they sweat a lot, the ramen was intentionally made saltier to make up for the lost sodium. As a result, this black ramen is nowadays often served with rice or raw eggs.

Toyama Black Ramen

Tsuivan is a Mongolian noodle dish that is usually prepared with mutton and various vegetables. The noodles are traditionally made by hand and they're steamed or cooked together with diced meat and vegetables. People sometimes replace mutton with beef, camel, and even horse meat, while the vegetables used in the dish typically include onions, peppers, cabbage, carrots, or potatoes. Tsuivan is enjoyed throughout the country, and it is best served freshly prepared and sprinkled with scallions.

Tsuivan

Tsukemen is a noodle dish from Japan that is eaten in a unique way. Cold noodles are dipped in the accompanying soup, broth, or sauce, which are served hot in a separate bowl. The noodles can also be dipped in vinegar or spiced up with chili sauce before consumption. Unlike ramen, where the boiled noodles are placed in the soup bowl, tsukemen is characterized by first washing the noodles with water, which stops them from expanding. It is said that tsukemen is ideal for summer because it provides the wonderful flavors of ramen without the extra heat. The dish was invented in 1955 by Yamagishi Kazuo, a chef at Taishoken Ramen Restaurant, who discovered it when he ate the noodles with the leftover broth and soy sauce. With a few tweaks, he placed the dish on the menu and called it Tokusei Morisoba, and ever since then, the dish gained popularity. Today, it is a standard menu item in most ramen restaurants with a wide variety of broth bases, such as tomato or miso.

Tsukemen

Tsukimi soba is a traditional noodle dish. It&rsquo;s made by topping buckwheat soba noodles with an egg. The ingredients commonly include soba noodles, eggs, carrots, green onions, and a broth consisting of dashi, soy sauce, sake, and mirin. Once cooked, the noodles are placed into a bowl filled with the hot broth, and the dish is then topped with a raw egg and chopped green onions.

Tsukimi soba

Tsukimi udon is a traditional udon noodle dish, also known as Moon-viewing udon. The dish is named after the raw or poached egg that represents the harvest moon, and it's typically prepared in mid-autumn for the moon-viewing celebrations. Other ingredients used in the dish include udon noodles, soy sauce, sake, sugar, scallions, and dashi. If not used raw, the egg is sometimes poached in the dashi-soy-sake broth, which gives it an intense flavor. Once prepared, tsukimi udon is usually garnished with scallions, then served with chopsticks and a spoon for the soup.

Tsukimi udon

Malaysia

Tuaran mee is a traditional noodle dish originating from Tuaran, hence the name. This fried noodle dish is made with golden Tuaran egg noodles and consists of eggs, char siu, choy sum, pork egg rolls, and of course, egg noodles. If properly prepared, a plate of fried Tuaran mee should be aromatic, eggy, and slightly smoky as a result of charring in the hot wok. Additional protein such as beef, chicken, pork, or seafood is often added on top of the dish, and once served, it&rsquo;s recommended to accompany it with sambal chili sauce on the side.

Tuaran mee

Udon are thick and chewy Japanese noodles made from wheat flour. The noodles are round in shape and they have a firm and chewy texture. In their simplest form, udon noodles are served in kake udon, a noodle soup with a broth made with soy sauce, dashi, and mirin. Although kake udon is served hot, the noodles can also be served in a cold broth, usually during the warmer seasons. The toppings for udon are also seasonal, and they include tempura-battered vegetables, shrimps, sliced spring onions, fried tofu, or rice cakes. When served, udon noodles are picked up with chopsticks, then slurped down loudly. Udon dishes can be found in specialized udon-ya restaurants, buffet-style restaurants, and local eateries. There are numerous regional varieties of these noodles, which differ in size and thickness.

Udon

Australia

Udon is a Palauan dish made with a soy sauce-based broth and spaghetti pasta, since it is easier to acquire it than the authentic udon noodles. The dish has less broth than the Japanese udon, and it is more similar to Okinawa soba. The dish is called udon due to the presence of former Japanese administration in Palau.

Udon (Palau)

Udon-suki is a Japanese hot pot dish. It's made with a combination of udon noodles and a variety of ingredients such as tiger shrimp, squid, chicken, tofu, conger eel, Hamaguri clams, pork, salmon, shiitake mushrooms, and negi. The broth is usually flavored with sweet and savory miso, mirin, dashi, and soy sauce. It shouldn't be too overpowering that it shadows other ingredients in the bowl. This dish is usually prepared during winter and on cold days because it's nutritious, hearty, and warming. It is believed that udon-suki originated in Sakai City, Osaka Prefecture, in a restaurant called Mimiu.