अंडा-नूडल इसके अंग्रेजी अर्थ का उदाहरण

Thomas Lo mein () is a Chinese dish with egg noodles.

Mì or súp mì - yellow wheat/egg noodle soup brought over by Chinese immigrants.

A variety of noodles, from wide rice noodles to egg noodles, are served in a light stock made from chicken, pork or vegetables, or a mixture thereof, and often topped with either cuts of meat (popular is char siu), fish, pork or beef balls, or wontons, or combinations thereof, and sprinkled with coriander leaves.

Ban mian (板面) – [Hakka] style, flat-shaped egg noodles in soup.

Khao soi (ข้าวซอย) – most often egg noodles in a Thai curry soup, with deep-fried egg noodles additionally sprinkled on top; a speciality of northern Thailand.

In its country of origin, it is made of thin flour and egg noodles which are notable for their elastic texture.

Pancit miki at bihon guisado is a combination of pancit bihon and pancit miki (egg noodles).

It has noodles (flat rice noodles, egg noodles or lye water-soaked noodles) in a beef broth with beef strips, topped with thick gravy-like sauce, scallions and garlic, and served with a hard boiled egg.

Sinanta – a noodle soup from the Cagayan Valley Region which consists of flat egg noodles, rice vermicelli, spring onions, clams and chicken.

Usually thin egg noodles are used, but there are versions using flat rice noodles (ho fan).

Hae mee (虾面; pinyin: xiāmiàn), or "prawn noodles" – egg noodles served in richly flavored dark soup stock with prawns, pork slices, fish cake slices and bean sprouts topped with fried shallots and spring onion.

Mi rebus – literally "boiled noodles" in English, made of yellow egg noodles with a spicy soup gravy.

Bami nam (บะหมี่น้ำ) – egg noodles in soup, often with minced pork, braised or roast duck, or cuts of mu daeng (char siu).