East Asian societies typically prefer wheat noodles, steamed bread, or rice.

Spaghetti is made from wheat noodles, which are boiled in water for a short time.

You plunge all of the vegetables into the broth, then the long wheat noodles, called udon.

Honmura An also makes excellent udon, or thick wheat noodles, which are always served in broth.

Honmura An also makes its own extraordinary udon, the fat wheat noodles.

If you want to up the fiber, you can always opt for whole wheat noodles.

They are more like thin Chinese wheat noodles.

Dried wheat noodles, treated in much the same way, are even more varied.

Singapore chow mein - Same as above, but with wheat noodles.

Each of those is handled differently from wheat noodles.