Shirataki is a variety of Japanese noodles made from a yam-like tuber known as Devil's Tongue. The starch is combined with water and limewater to turn the combination into konnyaku, which is then shredded to make these traditional noodles.

Interestingly, shirataki noodles have zero calories because the starch used in the preparation process is indigestible fiber. The noodles are characterized by their thin structure, translucent visual appearance, and gelatinous texture, and are often incorporated into salads or various broths and soups.

Mung bean sheets are Chinese noodles produced with the starchy flour of the mung bean legume. Even though their transparent and gelatinous texture resembles that of cellophane noodles, they are formed into wide, flat and thin sheets which are usually cut into strips and incorporated in numerous Asian dishes.

With their neutral taste, they are easily combined with an array of ingredients and are a perfect addition to various hot or cold stews, stir-fries, and salads.

These traditional rice noodles can be enjoyed in both sweet and savory versions. They are prepared with a combination of fine rice flour and water that is mixed and put through a special sieve to produce thin strings. If prepared with non-steamed dough, the noodles are subsequently steamed, then usually sprinkled with grated coconut and tangled in palm-sized clusters.

Depending on the region, they can be served as a sweet snack or breakfast, topped with grated coconut and sprinkled with brown sugar, but the noodles are also commonly enjoyed as a side dish with various types of chutney and curry dishes.

Also known as Chinese vermicelli and glass noodles, these thin noodles are made from water and starch extracted from mung beans, yams, cassava, or potato. They are characterized by their translucent appearance and extremely mild flavor. Cellophane noodles are often used in soups and stir-fries, but can also be served cold in salads.

They tend to soften quickly when used in soups, while they remain al dente and soak up the flavors of other ingredients when used in stir-fries. The noodles are commonly flavored with vinegar, fish sauce, soy sauce, or chili oil. Apart from China, cellophane noodles are popular in numerous other countries such as Malaysia, Indonesia, the Philippines, Japan, Tibet, India, Pakistan, Korea, Vietnam, Thailand, and Hawaii.

Erişte are traditional Turkish egg noodles made from flour, eggs, milk, semolina, and salt. They are typically made in late summer or early fall in order to dry more easily. The name erişte is derived from a Persian word meaning strips.

In the past, this pasty variety was made by groups of women who would divide the tasks–some would prepare the dough, some would knead, some would roll it, while the other would cut and dry the noodles.