Noodles are long strands of dough, most often made from wheat, rice, buckwheat, or other starches, that are boiled, steamed, or fried and served in soups, stir-fries, or sauced dishes. The form developed independently in several culinary traditions: Chinese wheat and rice noodles, Japanese soba (buckwheat) and udon (wheat), Southeast Asian rice noodles used in dishes like pad thai and pho, and Italian pasta, which is typically wheat- and egg-based and cooked to a firmer, al dente texture. Their mild, starchy flavor makes noodles a neutral base for a wide range of sauces, proteins, and seasonings, with soy sauce, garlic, ginger, and chili among the most common pairings.