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Fried noodles are common throughout East and Southeast Asia. Many varieties, cooking styles, and ingredients exist. Stir-fried Beef chow fun - Cantonese dish of stir-fried beef, flat rice noodles, bean sprouts, and green onions. Chow Chow - Nepali-style stir fried noodles, often cooked with onion, vegetables and buff (water buffalo meat). Char kway teow - Chinese-inspired dish commonly served in Malaysia and Singapore comprising stir-fried, flat rice noodles with prawns, eggs, beansprouts, fish cake, mussels, green leafy vegetables and Chinese sausage. Chow mein - Dish featured in American Chinese cuisine and Canadian Chinese cuisine, also a generic term for stir-fried wheat noodles in Chinese. Drunken noodles - Thai dish of stir-fried wide rice noodles. Hokkien mee - Chinese-inspired Malaysian and Singaporean dish, of stir-fried noodles with many variations in ingredients. Japchae - Korean dish made with cellophane noodles. Lo mein - American Chinese-style stir-fried wheat noodles. Mee goreng - Spicy stir-fried noodles of Malay origin. Common in Malaysia, Singapore, and Indonesia. Mee krob - Thai dish consisting of stir-fried rice noodles Mee siam - Malaysian and Singaporean dish of rice vermicelli in spicy, sweet and sour light gravy. Dry variations are also common. Pad kee mao - Thai dish similar to pad see ew, but with more flavor. Pad see ew - Thai dish of stir-fried wide rice noodles. Pad Thai - Thai-style stir-fried rice noodles with egg, fish sauce, and a combination of bean sprouts, shrimp, chicken, or tofu. Pancit bihon - Filipino stir-fried rice vermicelli. Pancit estacion Pancit Malabon Rad na - Thai dish of stir-fried wide rice noodles. Singapore chow fun - Not actually from Singapore, Cantonese dish of thin rice noodles stir-fried with curry powder, bean sprouts, barbecued pork, and vegetables. Singapore chow mein - Same as above, but with wheat noodles. Yakisoba - Japanese-style fried wheat noodles, flavoured with sosu (Japanese Worcestershire sauce) and served with pork, cabbage, and beni shoga. Often served at festival stalls or as a filling for sandwiches. Yaki udon - Japanese stir-fried thick wheat udon noodles. Pan-fried Hong Kong fried noodles - Hong Kong-style dish consisting of flour noodles pan-fried until crispy, and served together with vegetables, chicken, and/or seafood. Deep fried Fried crunchy wonton noodles - deep-fried strips of wonton wrappers, served as an appetizer with duck sauce and hot mustard at American Chinese restaurants This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (January 2008)