Bakmi – yellow wheat noodles with egg and meat.

Bihun – rice vermicelli, thin form of rice noodles.

Kwetiau – flat or thick rice noodles made of rice.

Locupan – white semi-transparent noodles made of rice flour.

Makaroni – dry pasta shaped like narrow tubes.

Mi instan – instant noodle.

Mi jagung – noodles made of corn starch.

Misoa – very thin variety of salted noodles made from wheat flour.

Mi tarik – (lit.
pulled noodles) soft wheat flour noodles.

Mi telur – egg noodles.

Suun – transparent noodle made from starch—it can be mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch—and water.
Bakmi – yellow wheat noodles with egg and meat.
Bihun – rice vermicelli, thin form of rice noodles.
Kwetiau – flat or thick rice noodles made of rice.
Locupan – white semi-transparent noodles made of rice flour.
Makaroni – dry pasta shaped like narrow tubes.
Mi instan – instant noodle.
Mi jagung – noodles made of corn starch.
Misoa – very thin variety of salted noodles made from wheat flour.
Mi tarik – (lit. pulled noodles) soft wheat flour noodles.
Mi telur – egg noodles.
Suun – transparent noodle made from starch—it can be mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch—and water.
Indonesian noodles