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Egg noodles

A noodle is made from unleavened dough that has been shaped into thin flat strips or round cylinders and cooked in a boiling liquid. Depending upon the type, noodles may be dried or refrigerated before cooking.

Egg noodles are usually made of a mixture of egg and flour

  • Asian egg noodles
  • Lochshen: wide egg noodles used in Eastern European Jewish cuisine
  • Reshteh: Middle Eastern egg noodles
  • Spätzle: Egg noodle generally associated with the southern German states of Baden-Württemberg and Bavaria
  • Tăiţei: Romanian egg noodles
  • Tagliatelle: Italy. Made either fresh with eggs or pasta-like with heavy grain.


Cooked cellophane noodles
  • Chūka men: Japanese for 'Chinese noodles'
  • Lamian: hand pulled Chinese noodles
  • Mee pok: flat, yellow Chinese noodles, popular in Southeast Asia
  • Sōmen: very thin Japanese wheat noodles
  • Udon: thick Japanese wheat noodles


  • Flat or thick rice noodles, also known as héfěn or ho fun
  • Rice vermicelli: thin rice noodles, also known as mǐfěn or bee hoon

Mung bean

  • Cellophane noodles, also known as glass noodles, or bean vermicelli.

Potato or canna starch

  • Cellophane noodles - can also be made from potato starch or canna starch


How much does one cup of noodles weigh?

Estimated US cup to weight equivalents:

Ingredient US Cups Grams Ounces
Noodles uncooked
75 grams 3 ounces
Noodles cooked
150 grams > 5 ounces

Conversion notes:
Every ingredient has a cups to ounces or grams conversion table. Search for the ingredient, cup to weight conversions are at the end of each ingredient page.

We also have a generic conversion table and a portions per person lookup.

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