Noodles have gained popularity in the past couple of years. Like most international things Americans become obsessed with, we have generalized and lumped them into one category — in this case, noodles are generally referred to as ramen. Not all noodles are ramen, and not all noodles are the same. To help differentiate all of the options available, we decided to explain types of popular noodles and give our recommendations for where to eat them around Charlotte. —Justin Burke-Samson 

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Wheat Noodles 

Udon
A thick, pale wheat noodle known for its distinct chewiness. Udon noodles are served traditionally with a mild dashi, soy, and mirin broth or in a stir-fry.
Where to find them: Yama Izakaya, a traditional Japanese eatery with ramen and noodle dishes in Plaza Midwood.
UP pick: Yaki udon, stir-fry with chicken and vegetables

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Egg Noodles

Ramen
A pulled wheat noodle with the addition of egg that comes in various shapes and lengths. Most are thin and straight or wrinkled, served in a meat- or fish-based broth. The toothsome texture of the noodles comes from the alkaline in salts; some make the noodles with lye water.
Where to find them: Futo Buta, a small ramen soup shop with a choice of eight ramens in South End.
UP pick: Tonkotsu with sriracha chili sauce

Lo mein/Chow mein
Dense and chewy, these noodles are great for extended cook times and absorbing hearty, robust flavors. They also tend to be commonly much thicker, longer noodles than those used in soups. Lo mein noodles are usually soft; chow mein noodles are usually crispier.
Where to find them: Mr. Pho, a traditional Vietnamese pho and rice restaurant with a variety of build-your-own options in Steele Creek.
UP pick: Shrimp chow mein with lime sauce

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Buckwheat Noodles 

Soba
A combination of buckwheat and wheat flour made into thin noodles. Served cold in the summer, they’re ideal for salads. When served warm, the noodles are drained from the broth and served with dipping sauce.
Where to find them: Musashi Japanese Restaurant, which serves classic Japanese cuisine and sushi with four soba noodle options in Park Crossing.
UP pick: Tororo soba served hot

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Rice Noodles

Vermicelli
A thin rice flour noodle used in some soups, but more commonly used in stir-fry and salads.
Where to find them: Cilantro Noodle, a fast casual, build-your-own Vietnamese noodle and rice bowl restaurant in Plaza Midwood.
UP pick: Vermicelli bowl with five-spice chicken, cilantro, pickled medley, bean sprouts, jalapeños, and crushed peanuts

Chow fun
Flat and wide, these Cantonese noodles are best served when freshly made. The noodle is great in a stir-fry with a thicker sauce and large cuts of meat and vegetables.
Where to find: Kung Foo Noodle, a blend of traditional and modern Asian cuisine with a selection of ramen, bao, noodles, rice, and sushi in Birkdale Village.
UP pick: Chicken chow fun with chili oil

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