Top 100 Noodles & Pasta
Twirl through the world's best noodle and pasta dishes — from Italian carbonara to Chinese hand-pulled noodles, Korean japchae to Thai pad see ew.
Ranked 100 of the world's greatest noodles & pasta
Pad Thai
ผัดไทย
Thailand's wok-fried masterpiece — flat rice noodles tossed with shrimp, tofu, egg, bean sprouts, and crushed peanuts in a tamarind-based sauce. A national treasure since the 1930s.
Spaghetti Carbonara
Spaghetti alla Carbonara
Rome's iconic pasta — spaghetti tossed with guanciale, egg yolks, Pecorino Romano, and black pepper. No cream, ever. Four ingredients. Absolute perfection.
Ramen
ラーメン
Japan's soul soup — rich broth (tonkotsu, miso, shoyu, shio) with springy wheat noodles, chashu, ajitama, and nori. Each region has its own style.
Pho
Phở
Vietnam's iconic noodle soup — hours-simmered beef or chicken broth with rice noodles, fresh herbs, and thinly sliced meat that cooks in the hot broth.
Spaghetti Bolognese
Ragù alla Bolognese
Bologna's meat sauce — slow-cooked beef and pork ragù with soffritto, wine, and milk. Authentic bolognese uses tagliatelle, not spaghetti (don't tell Italy!).
Laksa
Laksa
Southeast Asian spicy noodle soup — Penang asam laksa (sour fish) and curry laksa (coconut curry) are Malaysia's two legendary noodle soups.
Dan Dan Mian
担担面
Sichuan spicy noodles — thin noodles in a sauce of chili oil, Sichuan peppercorn, peanuts, and minced pork. The numbing-spicy combination that defines Sichuan cuisine.
Pasta Aglio e Olio
Spaghetti Aglio e Olio
Naples' midnight pasta — spaghetti with garlic, olive oil, and chili flakes. The ultimate Italian simplicity — three ingredients, infinite satisfaction.
Char Kway Teow
炒粿條
Malaysian stir-fried flat noodles — flat rice noodles wok-charred with prawns, cockles, Chinese sausage, and dark soy sauce. Penang's most iconic hawker dish.
Japchae
잡채
Korean glass noodles — sweet potato noodles stir-fried with vegetables, beef, and sesame oil in a sweet soy sauce. A Korean celebration dish since the 17th century.
Cacio e Pepe
Cacio e Pepe
Rome's cheese and pepper pasta — tonnarelli pasta with Pecorino Romano and freshly cracked black pepper. Only two ingredients beyond the pasta, yet legendarily hard to master.
Bún Chả
Bún Chả
Hanoi's grilled pork noodles — charcoal-grilled pork patties and belly slices served with cold vermicelli, fresh herbs, and sweet-sour dipping fish sauce.
Lasagna
Lasagne alla Bolognese
Italy's layered pasta masterpiece — sheets of fresh pasta layered with bolognese ragù, béchamel, and Parmigiano. The ultimate Sunday family baked pasta.
Khao Soi
ข้าวซอย
Northern Thai curry noodle soup — egg noodles in coconut curry broth, topped with crispy fried noodle nest, shallots, and pickled mustard greens.
Chow Mein
炒麵
Cantonese fried noodles — egg noodles stir-fried with vegetables and protein until slightly crispy. The world's best-known Chinese noodle dish.
Penne all'Arrabbiata
Penne all'Arrabbiata
Rome's 'angry' pasta — penne in a fiery tomato sauce with garlic, chili, and fresh parsley. Simple Roman heat that wakes up every taste bud.
Lo Mein
撈麵
Cantonese tossed noodles — soft wheat noodles mixed (not fried) with oyster sauce, soy sauce, and vegetables. Softer and saucier than chow mein.
Fettuccine Alfredo
Fettuccine Alfredo
Roman butter and cheese pasta — fettuccine tossed with only butter and Parmigiano-Reggiano. Created by Alfredo di Lelio in 1914 for his pregnant wife.
Pad See Ew
ผัดซีอิ๊ว
Thai broad noodle stir-fry — wide rice noodles wok-charred with pork or chicken, Chinese broccoli, egg, and dark soy sauce. Thailand's favorite wok noodle.
Jajangmyeon
짜장면
Korean black bean noodles — wheat noodles smothered in thick black bean paste sauce with diced pork and vegetables. Korea's beloved Chinese-Korean comfort dish.
Soba
そば
Japanese buckwheat noodles — nutty, earthy buckwheat noodles served cold (zaru soba) with dipping sauce or hot in broth. Eaten with a slurp on New Year's Eve.
Pappardelle al Cinghiale
Pappardelle al Cinghiale
Tuscan wild boar pasta — wide, ribbon-like pappardelle with slow-braised wild boar ragù. The taste of Tuscan countryside in every bite.
Bún Bò Huế
Bún Bò Huế
Huế's spicy beef noodle soup — thick round rice noodles in a lemongrass-chili broth with beef, pork, and blood cake. Vietnam's most complex noodle soup.
Udon
うどん
Japanese thick wheat noodles — chewy, bouncy udon in dashi broth or stir-fried. Kagawa Prefecture's Sanuki udon is considered the finest.
Macaroni and Cheese
Mac and Cheese
America's ultimate comfort pasta — elbow macaroni baked in a rich cheese sauce until bubbly and golden. Thomas Jefferson first brought it from France.
Wonton Noodles
雲吞麵
Hong Kong's iconic noodle dish — bouncy thin egg noodles with shrimp wontons in a clear, golden broth. A Michelin-star hawker classic.
Mie Goreng
Mie Goreng
Indonesian fried noodles — yellow egg noodles stir-fried with kecap manis, shallots, garlic, and chili, topped with a fried egg. Street food perfection.
Tagliatelle al Ragù
Tagliatelle al Ragù
The authentic Bolognese — fresh egg tagliatelle (not spaghetti) with slow-cooked meat ragù. Bologna registered the official recipe in 1982.
Hokkien Mee
福建麺
Singaporean prawn noodle stir-fry — thick yellow noodles and vermicelli fried in rich prawn stock with squid and pork, served with sambal and lime.
Jjamppong
짬뽕
Korean-Chinese spicy seafood noodle soup — fiery red broth loaded with mussels, squid, shrimp, and vegetables with thick, hand-pulled noodles.
Pesto Genovese
Trofie al Pesto
Genoa's basil pasta — trofie pasta with hand-pounded basil, pine nuts, garlic, Parmigiano, Pecorino, and Ligurian olive oil. Summer on a plate.
Mee Rebus
Mee Rebus
Malaysian yellow noodles — thick yellow wheat noodles in a sweet potato-thickened spiced gravy with hard-boiled egg, tofu, and lime.
Yaki Udon
焼うどん
Japanese stir-fried udon — thick udon noodles wok-fried with pork, cabbage, and Worcestershire-style sauce. Kitakyushu comfort food at its finest.
Biang Biang Noodles
BiángBiáng面
Xi'an's famous belt-wide noodles — hand-slapped noodles as wide as a belt, topped with chili oil, garlic, and Sichuan pepper. Named for the sound they make when slapped.
Pancit Canton
Pancit Canton
Filipino stir-fried egg noodles — Chinese-Filipino egg noodles with vegetables, pork, shrimp, and soy sauce. The essential Filipino birthday party noodle (for long life).
Rigatoni all'Amatriciana
Rigatoni all'Amatriciana
Rome's tomato-guanciale pasta — rigatoni with guanciale, tomato, chili, and Pecorino Romano. One of Rome's holy trinity of pastas alongside carbonara and cacio e pepe.
Lanzhou Beef Noodle
兰州牛肉面
China's national noodle — hand-pulled noodles in clear beef broth with sliced beef, radish, chili oil, and cilantro. Over 100,000 Lanzhou noodle shops across China.
Yakisoba
焼きそば
Japanese fried noodles — wheat noodles stir-fried with pork, cabbage, and a tangy-sweet Worcestershire-based sauce. Japan's #1 street food at every festival.
Pasta e Fagioli
Pasta e Fagioli
Italian pasta and bean soup — thick, hearty mix of small pasta and cannellini beans in a tomato broth. The ultimate Italian peasant comfort.
Kwetiau Goreng
Kwetiau Goreng
Indonesian fried flat noodles — Hokkien Chinese-Indonesian flat rice noodles wok-fried with soy sauce, eggs, and vegetables. Medan's Chinese community specialty.
Ravioli
Ravioli
Italian stuffed pasta — fresh pasta squares filled with ricotta and spinach, meat, or pumpkin, served in butter-sage sauce or broth. Handmade art.
Noodle Soup
Bami
Surinamese stir-fried noodles — Chinese-Javanese-Surinamese fusion noodles with soy sauce, vegetables, and chicken. A former Dutch colony's multicultural noodle.
Zha Jiang Mian
炸酱面
Beijing's fried sauce noodles — thick wheat noodles with minced pork in fermented soybean paste, topped with julienned cucumber and bean sprouts.
Boat Noodles
ก๋วยเตี๋ยวเรือ
Thai boat noodles — small, intensely flavored bowls of rich, dark broth (sometimes with pig's blood) with rice noodles and pork/beef. Originally sold from canal boats.
Spätzle
Spätzle
Swabian egg noodle dumplings — soft, irregular egg pasta pressed or scraped into boiling water. Germany's answer to pasta, served with cheese or alongside meats.
Orecchiette con Cime di Rapa
Orecchiette con Cime di Rapa
Puglia's ear-shaped pasta — small concave pasta with bitter broccoli rabe (cime di rapa), anchovies, garlic, and chili. The taste of Southern Italian simplicity.
Misua Soup
Misua
Filipino thin wheat noodle soup — hair-thin wheat noodles in a ginger-garlic broth, often with patola (sponge gourd) and meatballs. Filipino birthday longevity noodle.
Cold Buckwheat Noodles
냉면
Korean cold noodles — chewy buckwheat noodles in icy beef broth or spicy sauce. A North Korean origin dish now beloved across Korea, especially in summer.
Mee Goreng Mamak
Mee Goreng Mamak
Malaysian-Indian fried noodles — yellow noodles stir-fried with tomato sauce, chili, tofu, potato, and egg by Indian-Muslim mamak stall vendors.
Tortellini in Brodo
Tortellini in Brodo
Bologna's Christmas pasta — tiny ring-shaped pasta filled with pork, prosciutto, and Parmigiano, served floating in clear capon broth. The shape mimics Venus's navel.
Sotanghon Soup
Sotanghon
Filipino glass noodle soup — cellophane noodles in a chicken-ginger broth with vegetables. Comfort food for the Filipino soul, especially during rainy days.
Mie Aceh
Mie Aceh
Acehnese spicy noodles — thick egg noodles in a rich, curry-like spice paste broth, a specialty of Indonesia's westernmost province.
Pasta alla Norma
Pasta alla Norma
Sicily's signature pasta — pasta with fried eggplant, tomato sauce, and ricotta salata. Named after Bellini's opera Norma — it's that dramatic.
Wok Fried Noodles
Bami Goreng
Surinamese bami goreng — Indonesian-Surinamese fried noodles adapted to South American tastes. A multicultural noodle fusion unique to Suriname.
Pastitsio
Παστίτσιο
Greek baked pasta — layers of tubular pasta, spiced meat sauce, and thick béchamel, baked until golden. Greece's version of lasagna and equally beloved.
Mee Siam
Mee Siam
Singapore's tangy noodle — thin rice vermicelli in sweet-sour-spicy tamarind gravy with shrimp, tofu, and hard-boiled egg. A Malay-Peranakan creation.
Lomi
Lomi
Filipino thick egg noodle soup — Batangeño specialty of thick, fresh egg noodles in a viscous, starchy broth with pork, liver, egg, and vegetables.
Spaghetti alle Vongole
Spaghetti alle Vongole
Neapolitan clam spaghetti — spaghetti with fresh clams in white wine, garlic, chili, and parsley. The taste of the Naples coastline.
Chap Chae Glass Noodles
잡채밥
Korean stir-fried glass noodles on rice — japchae served over a bed of steamed rice. A filling meal version of the classic banchan.
Kolo Mee
Kolo Mee
Sarawak's dry noodles — springy egg noodles tossed with pork lard, light soy, and topped with char siu and minced pork. Borneo's noodle pride.
Pici all'Aglione
Pici all'Aglione
Tuscan hand-rolled pasta — thick, irregular spaghetti-like noodles in a garlic and tomato sauce. Made without eggs, rolled by hand one strand at a time.
Pancit Bihon
Pancit Bihon
Filipino rice noodle stir-fry — thin rice noodles stir-fried with soy sauce, vegetables, and choice of meat. The most common Filipino pancit.
Gnocchi
Gnocchi di Patate
Italian potato dumplings — soft pillows of mashed potato and flour, served with tomato sauce, pesto, or butter-sage. Light as clouds when made right.
Khao Piak Sen
ເຂົ້າປຽກເສັ້ນ
Lao rice noodle soup — thick, tapioca-starch noodles in a chicken-garlic broth. Laos's version of pho but with chewier, slippery noodles.
Drunken Noodles
ผัดขี้เมา
Thai 'drunken' noodles — wide rice noodles wok-fried with Thai basil, chili, garlic, and soy sauce. So spicy they say you need a drink to cool down.
Chapagetti
짜파게티
Korean instant black bean noodle — South Korea's most popular instant noodle, a home version of jajangmyeon. Made famous by the movie Parasite's ram-don.
Lagman
Лагман
Central Asian hand-pulled noodle soup — hand-stretched noodles in a lamb-vegetable broth with peppers and tomatoes. The Silk Road's signature noodle dish.
Bakmi Goreng
Bakmi Goreng
Indonesian fried egg noodles — Jakarta-style thin egg noodles wok-fried with soy sauce, garlic, and vegetables. Chinese-Indonesian hawker staple.
Saimin
Saimin
Hawaiian noodle soup — a uniquely Hawaiian creation blending Japanese, Chinese, Filipino, and Portuguese influences. Thin egg noodles in a dashi-shrimp broth.
Bucatini all'Amatriciana
Bucatini all'Amatriciana
The original Amatriciana — hollow spaghetti-like bucatini with guanciale and pecorino. The version from Amatrice itself, slightly different from Rome's.
Mee Kari
Mee Kari
Malaysian curry noodles — yellow noodles and vermicelli in coconut curry broth with chicken, tofu puffs, and cockles. A warmly spiced hawker classic.
Chow Fun
炒河粉
Cantonese stir-fried rice noodles — wide, flat rice noodles wok-charred with beef and bean sprouts. The pursuit of perfect wok hei defines this dish.
Cao Lầu
Cao Lầu
Hội An's unique noodles — thick, chewy noodles made with water from a specific well, served with pork, herbs, and crispy crackers. Can only be eaten in Hội An.
Kalguksu
칼국수
Korean knife-cut noodles — hand-cut, thick wheat noodles in a clam or anchovy-based broth. 'Knife noodles' for the way the dough is cut.
Wonton Mee
雲吞面
Malaysian wonton noodles — thin egg noodles tossed in dark soy, sesame oil, and topped with char siu and wontons (served with or without broth).
Fideuà
Fideuà
Valencian seafood pasta — paella's noodle cousin. Short, thin noodles cooked in seafood stock with shrimp, mussels, and fish, developing a crispy socarrat bottom.
Pad Woon Sen
ผัดวุ้นเส้น
Thai stir-fried glass noodles — mung bean noodles wok-fried with egg, vegetables, and a sweet-savory sauce. Lighter and more delicate than pad thai.
Penang Hokkien Mee
Penang Prawn Mee
Penang's prawn noodle soup — yellow noodles in a rich, dark prawn-head broth with kangkung, hard-boiled egg, and sambal. The taste of Penang.
Orzo Pasta
Κριθαράκι
Greek baked orzo — rice-shaped pasta baked with lamb or chicken, tomatoes, and herbs in a clay pot. Greek home cooking at its heartiest.
Pad Thai Jay
ผัดไทยเจ
Vegetarian pad thai — same technique and flavors as pad thai but with tofu, Chinese chives, and vegetables. Thailand's vegan-friendly wok noodle.
Manti
Manti
Turkish tiny dumplings — bite-sized meat-filled dumplings topped with yogurt-garlic sauce and chili butter. The smaller the manti, the more skilled the cook.
Mee Bandung
Mee Bandung
Johor's prawn noodle soup — thick yellow noodles in a rich, slightly sweet tomato-prawn broth with shrimp, eggs, and greens. Johor's comfort noodle.
Mohinga Noodles
မုန့်ဟင်းခါး
Myanmar's national dish — rice noodles in a catfish and banana stem broth thickened with chickpea flour. Eaten for breakfast by all of Myanmar.
Noodle Kugel
Lokshen Kugel
Jewish noodle pudding — sweet baked egg noodle casserole with cottage cheese, sour cream, and sugar. A Jewish-American Shabbat and holiday tradition.
Dry Laksa
Laksa Johor
Johor's unique dry laksa — spaghetti (yes, spaghetti!) topped with thick, rich fish-based laksa sauce. A Johor royal creation blending Italian and Malay cuisines.
Phat Khi Mao
ผัดขี้เมา
Another version of drunken noodles using instant noodles (Mama brand) — a Bangkok street food hack loved by late-night revelers. Real Thai drunk food.
Shan Noodles
shan khauk swè
Myanmar Shan rice noodles — flat rice noodles tossed with a turmeric-tomato sauce, pork, and crushed peanuts. Myanmar's second-most popular noodle after mohinga.
Spaghetti ai Frutti di Mare
Spaghetti ai Frutti di Mare
Neapolitan seafood spaghetti — spaghetti with a mix of clams, mussels, shrimp, and squid in white wine or tomato sauce. The Italian seaside experience.
Bún Riêu
Bún Riêu
Vietnamese crab noodle soup — rice vermicelli in a tangy tomato-crab broth with crab paste, tofu, and tomatoes. Vietnam's other great noodle soup.
Çilbir Noodles
Çılbır Erişte
Turkish noodles with yogurt — traditional hand-cut Turkish noodles served with garlicky yogurt and chili butter. A Central Anatolian peasant classic.
Sotanghon Guisado
Sotanghon Guisado
Filipino stir-fried glass noodles — cellophane noodles stir-fried with vegetables and chicken in soy sauce. A drier version of sotanghon soup.
Curry Laksa
Curry Laksa
Malaysian coconut curry noodle soup — egg noodles and vermicelli in a spicy, creamy coconut curry broth. The creamier, richer cousin of Penang asam laksa.
Pancit Palabok
Pancit Palabok
Filipino thick rice noodles — bihon noodles smothered in thick, orange shrimp-pork sauce, topped with hard-boiled egg, chicharon, and tinapa flakes.
Khao Poon
ຂ້າວປຸ້ນ
Lao coconut curry noodle soup — rice vermicelli in a fragrant, spiced coconut broth with pork or chicken. Laos's most festive noodle dish.
Maggi Goreng
Maggi Goreng
Malaysian fried instant noodles — Maggi brand instant noodles wok-fried mamak style with eggs, vegetables, and soy sauce. Malaysia's ultimate midnight snack.
Walnut Sauce Pasta
Pasta con Salsa di Noci
Ligurian walnut pasta — trofie or pansotti in a creamy walnut-ricotta sauce. Liguria's other great sauce beyond pesto.
Pansit Molo
Pansit Molo
Filipino wonton soup — Ilonggo pork and shrimp dumplings in a ginger-garlic chicken broth. The Filipino version of Chinese wonton soup.
Curry Mee
Curry Mee
Penang's version of curry laksa — spicier and topped with cubes of coagulated pig's blood, cockles, and mint leaves. Specifically Penang's take on curry noodles.
Mee Hoon Kueh
面粉粿
Hand-torn flour noodles — irregular hand-torn pieces of flour dough in an anchovy-pork broth with ikan bilis, pork, and vegetables. A Hakka-Hokkien comfort noodle.
Ash Reshteh
آش رشته
Persian noodle soup — thick herb, bean, and noodle soup topped with kashk (whey), fried onions, and fried mint. A Nowruz (Persian New Year) tradition.