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Hot Stone Pot Bi Bim Bap - Korean Rice Dish Mixed with Vegetables

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

spicy instant noodles or ramen with dried chili on mottled grey with copy space. Flat lay, top view

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.

Jajangmyeon on a white bowl.

Spicy Korean beef noodles (Shin Ramyun). Korean BBQ pork ribs with rice. Flat lay top-down composition on marble background.

Udon noodles that are fried in a pot and served with raw eggs, bonito flakes, green onions, etc., mixed with raw soy sauce or dashi stock.

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

Korean spicy cold noodles Bibim Guksu closeup in the bowl on the table. Horizontal top view from above

Korean food Pickled vegetables and Hot salads on dark background copy space

Noddle

Close up Korean hot and spicy instant noodle in black and white bowl topped with bacon, sesame, seaweed and chopped scallion served with kimchi on wood table. Homemade delicious asian food concept.

Macrophotography of spicy ramen.

Indonesian instant noodle served with chopped green onion and egg benedict

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.

Japanese Soba Noodles

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

JJajangmyeon. Korean Noodle with Black Sauce - Korean Food Style. Top view

Eat boiled soba with warm soy sauce

rabokki, Stir-fried Instant Noodle : This dish is tteokbokki with ramen noodles. Tteokbokki is a spicy dish made with rice cake, vegetables, and fish cake, all stir-fried together in a gochujang (red chili paste) sauce. It is a popular snack favored by children and women.

Korean Cold Noodle - Naeng Myun

korean spicy instant noodles soup cooking in hot pot with chopsticks

Flat Lay Lentil Soup With Noodles

No frills simple Chinese Char Kway Teow or Fried Noodle on banana leaf

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

Rabokki, Korean Popular Street Food Style. Tteokbokki Topokki with Instant Ramyeon, on Wooden Table

Jajangmyeon Korean Noodles in Black Bean Sauce

Jajangmyeon, noodle dish topped with black sauce

Okonomiyaki served on a hot plate

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