Acorn noodles, also known as dotori guksu (도토리국수) in Korean, are made of acorn meal, wheat flour, wheat germ, and salt.

Olchaeng-i guksu, meaning tadpole noodles, are made of corn soup put through a noodle maker right into cold water.
It was named for its features.
These Korean noodles are mostly eaten in Gangwon-do.

Cellophane noodles are made from mung bean.
These can also be made from potato starch, canna starch or various starches of the same genre.

Chilk naengmyeon (칡 냉면): Korean noodles made of starch from kudzu root, known as kuzuko in Japanese, chewy and semitransparent
Shirataki noodles (しらたき): Japanese noodles made of konjac (devil's tongue)
Kelp noodles, made from seaweed
Acorn noodles, also known as dotori guksu (도토리국수) in Korean, are made of acorn meal, wheat flour, wheat germ, and salt.
Olchaeng-i guksu, meaning tadpole noodles, are made of corn soup put through a noodle maker right into cold water. It was named for its features. These Korean noodles are mostly eaten in Gangwon-do.
Cellophane noodles are made from mung bean. These can also be made from potato starch, canna starch or various starches of the same genre.
Chilk naengmyeon (칡 냉면): Korean noodles made of starch from kudzu root, known as kuzuko in Japanese, chewy and semitransparent
Shirataki noodles (しらたき): Japanese noodles made of konjac (devil's tongue)
Kelp noodles, made from seaweed
Noodle