Soba is the Japanese name for buckwheat. It is synonymous with a type of thin noodle made from buckwheat flour, and in Japan can refer to any thin noodle.  Soba noodles are served either chilled with a dipping sauce, or in hot broth as a noodle soup.

Thick wheat noodles are known as udon. Udon is usually served hot as noodle soup in its simplest form, in a mildly flavoured broth called kakejiru which is made of dashi (japanese sea stock typically made from seaweed, mushrooms, dried fish, or a combination of these ), soy sauce, and mirin, a rice wine. It is usually topped with thinly chopped scallions.

Ramen – We are NOT talking about the instant ramen packets of your college days.  There is an entire class of Japanese noodles in dried form called ramen. Also made of wheat, ramen noodles are much thinner and longer than udon noodles and have a springy, chewy bite when cooked.

Bean Threads – Also called cellophane noodles, glass noodles, or mung bean threads. They are made from mung bean starch, and look like little bundles of very thin, translucent threads. These noodles can be used  as a substitute for vermicelli rice noodles.

Vermicelli Rice Noodles – Vermicelli noodles, also called rice noodles or rice sticks, are made from rice flour and have a very similar texture to angel hair pasta. The dried noodles come in packets of long, very thin, translucent threads. Try them in dishes like pad thai or Vietnamese Noodle Pho.

RELATED: A healthy alternative to the pre-fried instant ramen noodles