The hay and straw (yellow and green noodles) intertwined with earthy porcini mushrooms is splendid.

A bowl of thick yellow noodles served in a thickened soup made from egg, flour, prawn, pork slices and vegetables.

The thick yellow noodle with slices of beef, goat meat or seafood is served in rich and spicy curry-like soup.

Special favorites were yellow noodles so thick you had to chew them and jars of crisp pickles.

The second platter is heaped with yellow noodles, and four large baskets of dark bread are set at intervals along the table.

Cantonese style means a thin stew of vegetables served on a large expanse of yellow pan-fried noodles.

This yellow noodle is a mixture of flour, water and egg and is about as thick as Italian vermicelli.

It is made from rather large yellow noodle, with the size similar of Japanese buckwheat noodle.

Green and yellow noodles had been woven together into a swatch of edible homespun.

Thin yellow pan-fried noodles ($6.95) are crisp and enticing, with pork and vegetables in a vinegary sauce.