What 11 popular noodle dishes from around the world look like

Thicker than soba (another type of noodle), udon noodles are popular in both hot and cold dishes in Japan.

The wheat-flour noodles are often served in a rich broth.

Although popular in Thailand, this dish is also said to have roots in China. 

Pad see ew is a stir-fried noodle dish that's made by throwing all of the ingredients into a hot wok and allowing the noodles to caramelize in soy sauce.

It's traditionally made with sen yai (wide rice noodles), vegetables, and a sweet and savory sauce.

Authentic cacio e pepe is made using tonnarelli noodles, a spaghetti-like pasta made with eggs.

The sauce for the dish has just three ingredients: cacio cheese, pasta water, and coarse black pepper.

In Hong Kong, chow mein is often prepared with thin, crispy egg noodles to add texture.

This versatile dish can be made with a variety of different meats and vegetables or served vegetarian.

Banh pho rice noodles and a delicate bone-beef broth are the main ingredients of this dish — with add-ins like thinly sliced beef, herbs, and sauces — offering many options for customization.

Typically served as a side dish, japchae is a stir-fried, glass-noodle dish with a sweet and savory flavor.

It's a staple at some Korean holiday celebrations but also enjoyed throughout the year.

A staple in Malaysian, Singaporean, and Indonesian cuisines, laksa features Hokkien noodles or rice vermicelli, a spicy broth that's coconut- or tamarind- based, and toppings like vegetables and different proteins.

Popular in Hawaii, this ramen-like noodle dish takes influences from a mix of cuisines including Japanese, Chinese, and Polynesian.

Soft, wheat egg noodles are served in a dashi broth and topped with ingredients like green onions, Spam, and fish cake.

This sweet pasta-based dish is a staple comfort food in the Philippines.

It's distinguished by its unique tomato sauce (sweetened with the addition of banana ketchup) and hot-dog topping.

To make this dish, rice, lentils, chickpeas, and macaroni are first cooked individually before being tossed together and topped with a spiced tomato sauce, garlic vinegar, and fried onions.

A twist on an Italian pesto pasta dish, tallarines verdes ("green noodles") is made with either spaghetti, fettuccine, or linguine and topped with a pureed spinach-basil sauce that's thickened with evaporated milk.

The evaporated milk gives a creaminess and subtle sweetness to the dish.

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