Fried noodles are common throughout East Asia, Southeast Asia and South Asia. Many varieties, cooking styles, and ingredients exist. Fried noodle dishes Stir-fried Beef chow fun – Cantonese dish of stir-fried beef, flat rice noodles, bean sprouts, and green onions Char kway teow – Chinese–inspired dish commonly served in Malaysia and Singapore, comprising stir-fried, flat rice noodles with prawns, eggs, bean sprouts, fish cake, mussels, green leafy vegetables and Chinese sausages. Chow chow – Nepali–style stir-fried noodles, often cooked with onion, vegetables and buff (water buffalo meat) and also widely eaten in India Chow mein – dish featured in Nepalese cuisine, American Chinese cuisine and Canadian Chinese cuisine, also a generic term for stir-fried wheat noodles in Chinese Drunken noodles (phat khi mao) – 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 Kwetiau goreng – Chinese Indonesian stir-fried flat rice noodles (kwetiau or shahe fen) with garlic, shallots, beef, chicken or prawn, chili, vegetables and sweet soy sauce Lo mein – American Chinese–style stir-fried wheat noodles Mee goreng - fried noodles common in the Malay-speaking communities of Malaysia, Singapore and Sri Lanka Mee siam – Malaysian and Singaporean dish of rice vermicelli in spicy, sweet and sour light gravy. Dry variations are also common. Mie goreng – spicy stir-fried yellow wheat noodles common in Indonesia Mie goreng Aceh – hot and spicy stir-fried thick yellow wheat noodles from Aceh province, Indonesia 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 Phat si-io – Thai dish of stir-fried wide rice noodles Rat na – Thai dish of stir-fried wide rice noodles Shanghai fried noodles Singapore chow fun/Singapore-style rice vermicelli – 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 Yaki udon – Japanese stir-fried thick wheat udon noodles Yakisoba – Japanese-style fried wheat or buckwheat noodles, flavoured with sosu (Japanese Worcestershire sauce) and served with pork, cabbage, and beni shōga; often served at festival stalls or as a filling for sandwiches Pan–fried Hong Kong fried noodles– Hong Kong-style dish consisting of flour noodles