Noodles have been consumed for a thousand years and remain as predominant part of the diet for many Asian people. Asian noodles are a staple food in many Asian countries, accounting for approximately 20%–50% of the total wheat flour consumption in the region. Noodles are categorized into thin handmade noodles (tenobe so-men) and flat or handmade standard noodles (teuchihira-men or teuchiudon) based on the manufacturing process. The diversity of noodles across Asia is vast, with numerous local variations influenced by regional, cultural, climatic, and other factors. Noodles are prepared and served in different shapes and forms depending on the preferences of the communities. In addition, variations in noodle types arise from differences in end-use quality, processing techniques, and ingredients. In this chapter, we presented the types of noodles available in the market. The raw materials of rice noodles are also discussed in this chapter.