noodles 
BEAN THREAD also called cellophane; made from green mung bean flour
CELLOPHANE harusame dried saifun noodles, available from Asian grocery stores. Fine translucent bean thread noodles made from various starches, most commonly Chinese mung beans, potato and corn starch. Closest fresh substitute is shirataki
CRISPY FRIED sold packaged, usually a 100g packet, already deep-fried and ready to eat. Also known as crunchy noodles; available in two widths — thin and spaghetti-like or wide and flat like fettuccine
FRESH EGG made from wheat flour and eggs; strands varying in thickness
FRESH RICE thick, wide, almost white in colour; made from rice and vegetable oil. Must be covered with boiling water to remove starch and excess oil before use
FRESH WHEAT commonly labelled hokkien mee or stir-fry noodles; round, thick, yellow-beige noodles
GELATINOUS shirataki translucent jelly-like noodles made from starch of konnyaku, a yam-like root vegetable sometimes known as devil's tongue. Available in refrigerated packets. Closest dry substitute is harusame or rice vermicelli
HOKKIEN also known as stir-fry noodles; fresh wheat flour noodles resembling thick, yellow-brown spaghetti needing no pre-cooking before use
INSTANT also known as 2-minute noodles; quick cooking noodles with a flavour sachet
RICE STICK a dried noodle, available flat and wide or very thin; made from rice, flour and water
RICE VERMICELLI also known as rice-flour noodles; made from ground rice. Sold dried and are best either deep-fried, soaked then stir-fried or used in soups
SINGAPORE a thinner version of the hokkien noodle. Also made from wheat flour and are yellow-brown in colour
SOBA noodles made from various proportions of buckwheat flour, usually available dried but can be purchased fresh from local noodle makers
SOMEN very fine, delicate, dried white noodles made from wheat
UDON thick, wide what noodles, available both dried and fresh from most supermarkets and also at Asian food stores
