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A bowl of ramen that has noodles picked up with chopsticks only to be frozen in a comical manner thanks to the extreme cold weather in Mahora, Iwate. The coldest area on mainland Japan.

Ramen

Macrophotography of spicy ramen.

Indonesian instant noodle served with chopped green onion and egg benedict

Eat boiled soba with warm soy sauce

Paper bowl noodles and chopsticks

The most popular Asian fast food, available internationally, here a mouthful of freshly prepared with added boiling water instant cup noodles are on chopsticks, ready to be eaten. Scene set against a vibrant contrast turquoise-colored wood background. Shallow depth of field with the focus being on the noodles at the end of the bamboo disposable chopsticks.

Crop shot of Asian lady having spicy Chinese homemade noodle with chopstick close up

A bowl of homemade hot spicy instant noodle with boiled egg and mix vegetables

Instant noodles with spices in a package

Zaru Soba noodles ebi Tempura set in Japan

Close up High angle view of hong kong wonton dumpling egg noodle soup in a bowl, tradition local food, chinese menu

Japanese soba and tempura

Japanese soba noodle with dipping sauce and daikon radish

Noddle

Hand pinching Korean Instant Noodle or dry noodles in circle shape with hot pot table blur background.

The cropped shot captures an Asian woman savoring flat rice fish ball noodles soup with dark soy sauce at a Penang hawker stall.

cup noodles hot and spicy instant food

Ramen, Asian Instant Noodle with Vegetable

Chilled Udon Noodles served in a bamboo drainer.

Preparing Korean Spicy Yuk Kal Beef Ramen Noodles

japan

homemade breakfast: eating Chinese gravy noodles at home

Ramen

Raw noodles served in a colander bowl

Hand picked instant noodles for put in boiling water pot

A serving of yakisoba in an izakaya, followed by a plate of sashimi

Japanese instant noodles

Knife-cut noodles, also known as knife-sliced noodles or knife-shaved noodles in English, are a type of noodle in Chinese cuisine often associated with Shanxi province. As the name implies, unlike pulled noodles, they are prepared by thinly cutting a block of dough directly into boiling water. The resulting noodles are ribbon-shaped, fairly thick, and chewy when cooked. Among the knife-cut noodle variations in Shanxi, the style from Datong became the most famous.

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