Kwetiau goreng – Chinese Indonesian stir-fried flat rice noodles (kwetiau or shahe fen) with garlic, shallots, beef, chicken or prawn, chili, vegetables and sweet soy sauce
Yaki udon – Japanese stir-fried thick wheat udon noodles
Yakisoba – Japanese-style fried wheat or buckwheat noodles,[5] flavoured with sosu (Japanese Worcestershire sauce) and served with pork, cabbage, and beni shōga; often served at festival stalls or as a filling for sandwiches
Pan–fried
Hong Kong fried noodles– Hong Kong-style dish consisting of flour noodles pan-fried until crispy, and served together with vegetables, chicken or seafood
Deep-fried
Fried crunchy wonton noodles – deep-fried strips of wonton wrappers,[6] served as an appetizer with duck sauce and hot mustard at American Chinese restaurants
I fu mie, Chinese Indonesian dried fried yi mein noodle served in sauce with vegetables, chicken or prawns.
Mie kering, Chinese-influenced deep-fried crispy noodle from Makassar, Indonesia. Also known as kurum kurum in part of Pakistan.
Mi krop – Thai dish consisting of crispy deep-fried rice noodles.
^Ahuja, Aashna (2015-11-27). "Indian Chinese Cuisine: India's Love Affair with Chinese Food". NDTV. Retrieved 2020-03-02.
^Bindloss, Joseph (2010). Nepal: Country Guide Series, Lonely Planet guidebooks. Lonely Planet. p. 65. ISBN 9781742203614.
^Yarvin, B. (2014). A World of Noodles. Countryman Press. pp. 131–132. ISBN 978-1-58157-686-3.
^Saw, B. (2011). Betty Saw's Best Noodle Recipes. Marshall Cavendish International (Asia) Private Limited. p. 70. ISBN 978-981-4484-98-5.
^Shurtleff, W.; Aoyagi, A. (2014). History of Meat Alternatives (965 CE to 2014): Extensively Annotated Bibliography and Sourcebook. Soyinfo Center. p. 353. ISBN 978-1-928914-71-6.
^Tourondel, L.; Scicolone, M. (2015). Bistro Laurent Tourondel: New American Bistro Cooking. Houghton Mifflin Harcourt. p. 49. ISBN 978-0-544-79251-7.