Bean-thread vermicelli: Also called woon sen or cellophane noodles, these are translucent, fine, dried noodles made from mung-bean starch which are conspicuous on the noodle-cup scene by their absence; as quick-cooking dried noodles which are often used in broth, they seem ideal for noodle cups, but they just don't get used.

Kimchi: This staple of Korean cuisine is Chinese cabbage, fermented and heavily spiced. Kimchi flavouring is predominently sour (from the fermentation process, which produces lactic acid and vinegar) and spicy (from the seasonings, which include chili). Kimchi is widely regarded as an acquired taste.

Maltodextrin: Maltodextrins are partially hydrogenated starch products used as bulking agents in powdered flavorings, as carbohydrate supplements, and as thickening agents.

Monosodium glutamate: A derivative of starchy vegetables and seaweeds, MSG has a rather bad reputation in America, due to a variety of allergic reactions and unfounded rumors of neural damage caused by it. In recent years, though, MSG (sometims called simply "glutamate" to avoid bad associations) has enjoyed an upsurge in popularity, as glutamate receptors on the tongue are reported to represent a "fifth taste" (supplementing the traditional four taste-senses of sweet, sour, bitter, and salty). Among those who do not have adverse reactions, MSG may increase enjoyment of foods; it appears to augment the sensation of the other four tastes. The primary use of MSG is to enhance the flavor of meat, and it is a common element of noodle soups.

Phnom Penh: Phnom Penh is the capital of Cambodia. "Phnom Penh-style" noodle soup, also called Khmer noodle soup, is a clear soup made with pork and fried garlic.

Potassium carbonate: Also called potash or salt of tartar, potassium carbonate is a preservative and leavening agent. It is highly caustic, but unlikely to cause discomfort in the levels found in most noodle soups.

Rice vermicelli: Also called rice sticks, these are flat rice noodles, of undetermined width, which are sold dried and cook rapidly. A wider variety of rice stick is called chantaboon or jantaboon.

Tom Yum: This Thai hot-and-sour soup's dominant flavours are lime, chili, tamarind, and lemongrass.

Udon: These are thick Japanese wheat noodles. Dried udon only soften after an extended period of cooking, so noodle cups use only the rarer and less manageable fresh udon.

Wontons: These popular Chinese thin egg-noodle skins, generally made fresh or bought soft, are traditionally folded around meat or vegetables. In the noodle-cup context, they're often dried and folded around nothing.