Tang Pui Sum, Director of Hong Kong's 60-year-old Yau Kee Noodles Factory said, Asian noodles play with different ingredients - rice, starch, various wheats and vegetables - and recipes. It's creative.
Rice stick noodles
Slightly thicker than mifen, rice sticks are worshiped for their slippery texture and mild fragrance.
They're a wonderful base for flavorful soup dishes like Yunnan Guoqiaomixian (translated as "crossing-the-bridge rice noodles") and Malaysia's Nyonya laksa.
The noodles used in an authentic bowl of Yunnan Guoqiaomixian are made of fermented rice to give the noodles a subtle hint of sourness.
To preserve the noodles' texture, they're served on the side of a steaming bowl of chicken soup and added right before consumption.
In Vietnam, rice stick noodles (or bun) are often served cold with grilled meat, herbs and a diluted vinegary fish sauce as a salad.
Cao lau rice noodles
Ubiquitous in Vietnam's ancient town of Hoi An, cao lau is a soup noodle dish consisting of the Chinese influenced sliced barbecue pork, French-influenced fried croutons and a special variety of rice noodles.
"To make cao lau looks simple but there's a lot in the timing and the processing," says Trinh Diem Vy, a celebrity chef, food author and the owner of nine restaurants in Hoi An.
Old long grain rice is used to make these firm noodles. The water has to be taken from an ancient well in Hoi An, called Ba Le Well.
"The minerals from the water provide the right elements for the noodle texture," says Vy.
After it is kneaded into a dough, it is then thinly sliced and steamed over the fire to give the noodles a unique yellowish hue and springy texture.