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65 Worst Rated Noodle Dishes in the World

Last update: Sat Apr 19 2025
65 Worst Rated Noodle Dishes in the World
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01
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Duck blood and vermicelli soup is a traditional delicacy made by cooking vermicelli, duck liver, blood, and intestines with dried tofu, dried shrimp, ginger, sesame oil, and caraway seeds. Although the dish is consumed in many Chinese regions, it is a specialty of Nanjing, famous throughout the world for its duck dishes, which is why it is sometimes referred to as the capital of duck.


According to a popular story, a poor man in Nanjing had killed a duck and used a bowl to hold its blood. While cleaning the duck, he accidentally dropped some vermicelli into the bowl and cooked the stew afterwards. When he tasted the stew, he found it quite flavorful, and a wealthy man heard about the newly created dish, thus employing the poor man as a cook for his family. 
02

Noodle Dish

NAGASAKI, Japan
2.9
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Sara udon is a Nagasaki specialty dish made with crisp-fried noodles, which can be thin or thick, depending on which restaurant serves the dish. The noodles are topped with fried prawns, squid, pork, and a variety of fried vegetables such as bean sprouts and cabbage.


When prepared for large groups of people, the dish is often shared communally, straight from the central plate, and it is so beloved that it is sometimes even served at grade schools in Nagasaki as a school meal. It is believed that sara udon was invented by Chin Heijun, the owner and founder of a Chinese restaurant called Shikairo.

03
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Pad woon sen is a traditional noodles dish. It consists of silky glass noodles that are stir-fried with vegetables such as carrots and cabbage, then topped with Thai bird chili and cilantro. The noodles should be soaked before the preparation. The sauce is made with water, soy sauce, oyster sauce, fish sauce, sugar, and white pepper.


Other common ingredients used in the dish include eggs, onions, garlic, bean sprouts, spring onions, and sometimes chicken, if desired. Before serving, it's recommended to garnish the dish with cilantro and sliced chili peppers.

04
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Suki haeng is the lesser-known, dry version of the popular Thai suki. Unlike the traditional variety that is cooked in broth, suki haeng is prepared in a wok, but it includes similar ingredients – meat, seafood, various vegetables, and glass noodles.


All the elements are usually coated in eggs, shortly fried in a wok, and served accompanied by a signature, chili-flavored suki dipping sauce. Both versions are typically enjoyed at specialized suki restaurants.

MOST ICONIC Suki haeng

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Luosifen, a native to Liuzhou in China's Guangxi province, is a dish consisting of a snail-based broth, rice noodles, and an array of additional ingredients, typically including pickled bamboo shoots, peanuts, tofu skins, and green vegetables. The hot and spicy taste comes from an elaborate concoction of spices and herbs that's used to make the broth, as well as a sizable amount of chili oil that's added to the finished soup at the end.


Luosifen is typically sold by street vendors and only rarely served in restaurants, with each place having their secret recipe. Recently, specialized luosifen restaurants started to appear in numerous Chinese cities, but also abroad.

06

Noodle Dish

BICOL, Philippines
3.2
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Kinalas is a traditional dish originating from the Bicol area. It's made with a combination of noodles, spices, pork or beef brains, and scraped meat from pork or beef head. This noodle soup is served in a shrimpy, garlicky brown gravy consisting of dried shrimps, vinegar, garlic, shallots, soy sauce, and fish sauce.


Kinalas is often garnished with spring onions, fried garlic, or chili peppers, but some people like to add a hard-boiled egg on top. The dish is always served hot, and its name is derived after the Bicolano word kalas, meaning to remove the meat from the bones.

07

Noodle Dish

TAINAN, Taiwan
3.2
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The primary ingredients of the soupy snack known as tà-á-mī noodles or danzi noodles are thick Chinese wheat noodles, shrimp-flavored broth, minced pork, pork sauce, and a single cooked shrimp that sits on the top. A few spices and the amount of ingredients added are kept a secret by vendors and restaurants, creating an air of mystery around the classic snack.


Created in 1895 by a local fisherman as a means to earn a living in the off-season, the noodles were carried on shoulder poles on the streets of a small Taiwanese town, giving them the name tà-á-mī or shoulder pole noodles.

MOST ICONIC Tà-á-mī

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08
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Wakame soba is a traditional salad. It’s made with a combination of soba noodles (made from buckwheat), wakame seaweed (most often used in miso soup), and other ingredients that vary from recipe to recipe, such as cucumbers and a dressing consisting of rice vinegar, lime juice, ginger, sugar, sesame oil, garlic, mint, shallots, and cilantro.


Everything is simply mixed together, then served while still warm. The dish is sometimes garnished with radish sprouts for even more flavor.

09
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Mee siam or Siamese noodles is a dish that is popular in Malaysia and Singapore, and it is believed to have been inspired by Thai cuisine and flavors. It is made with vermicelli noodles which are fried with small shrimps, bean sprouts, soybeans, and chili paste.


The dish is usually topped with spring onions, red chili peppers, fried onions, coriander, and omelet strips, while lime wedges are always served on the side so that each person can drizzle mee siam with lime juice to their preference. This dish is usually prepared in large quantities on special occasions such as end-of-school parties.

MOST ICONIC Mee Siam

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Sansai soba is a Japanese noodle dish prepared with soba buckwheat noodles and sansai – a mix of wild mountain vegetables which are often used in Buddhist cuisine – as the main ingredients. The broth is typically made with dashi stock that can be flavored with mirin and soy sauce.


The noodles are placed in the broth with sansai, and the dish can be enriched with other vegetables such as asparagus, spinach, or mushrooms, as well as fishcakes, eggs, and strips of dry seaweed. The vegetables should be crisp and not mushy when prepared correctly. 

MOST ICONIC Sansai soba

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Noodle Dish
KANTO REGION, Japan
3.5
23
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Noodle Dish
KHIVA, Uzbekistan
3.5
25
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Salad
GANGWON PROVINCE, South Korea
3.6
34
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37
Noodle Dish
YAMAGATA PREFECTURE, Japan
3.6
38
Noodle Dish
BUSAN, South Korea
3.7
39
Stew
BADEN-WÜRTTEMBERG, Germany
3.7
40
Stew
CENTRAL THAILAND, Thailand
3.7
41
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Noodle Dish
HAWAII, United States of America
3.7
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Noodle Dish
KUCHING, Malaysia
3.8
52
53
Stir-fry
PHILIPPINES
3.9
54
55
Noodle Dish
CENTRAL THAILAND, Thailand
3.9
56
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58
Noodle Dish
BANDUNG, Indonesia
3.9
59
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64
Noodle Dish
PYONGYANG, North Korea
3.9
65
Noodle Dish
HAMHUNG, North Korea
3.9

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “65 Worst Rated Noodle Dishes in the World” list until April 19, 2025, 12,824 ratings were recorded, of which 9,788 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.