As at other Korean restaurants, diners with metal chopsticks eat noodles out of metal bowls. Those bowls contain mul naengmyun, whose buckwheat noodles float in a spicy beef broth soup, topped with daikon kimchi, cucumber, beef slices, Asian pear, and half of a boiled egg. (There’s also bibim naengmyun for those who prefer a spicier option.) Also popular at this Shoreline destination are plates of chap chae, made with chewy potato-starch noodles that find their way into a number of Hae-Nam’s soups and stews.

Local students have long flocked to this University District restaurant for noodles, especially the biang-biang variety. These wide, hand-cut noodles are delightfully springy, and the simplicity of hot chili oil showcases their texture best, though meat and vegetable toppings are also available — spicy cumin lamb is a notable option — or order them in soup. In addition to the original University District location, there are branches at Seattle’s Westlake Center and also in Bellevue.

This Japanese import in U Village is one of the finest dedicated ramen shop in the Seattle area, with another location in Bellevue to satisfy Eastsiders. Santouka serves only tonkotsu broth, full of creamy, porky flavor due to its extended cooking time. The shio ramen has just the right level of salt seasoning to let the pork flavor of the broth shine, and it’s the only ramen served with pickled plum. For those leery of soup during warm weather, try the tsukemen, which allows diners to dip the thick noodles in a slightly cooler soup on the side, or a delicious, broth-less mazeman.

The long butcher-block counter is the place to be at Revel, putting you almost in the kitchen as the chefs create your dumplings, Korean pancakes, rice bowls, and more. Perhaps the most popular noodle dish is the seaweed noodles with Dungeness crab, spicy red curry, and crème fraiche. It’s a mainstay on the menu, exemplifying the restaurant’s Asian fusion approach.

三個英航欄位置提供了各種各樣的新手dles, including wheat noodles, soup noodles, and bun (rice vermicelli) bowls. The bun bo hue and mì vịt tiem are excellent choices, but this is the place to come for some of the highest quality pho in town. It’s a little more expensive, but you’ll taste the difference in the meat and broth. (Those who want a wider variety of meats — including tripe and tendon — in their pho should drive south on 12th toPho So 1or nearby Pho Bac Sup Shop. Or, for pho with noodles made in-house, tryDong Thapon 12th.)

For those into customization, King Noodle is the place. For a set price, there’s a choice of soup base, noodles, and meat/vegetable toppings. The noodles themselves range from rice noodles (vermicelli to wide versions), udon, QQ noodles, and even instant — all worth a try. Soups include chicken broth, original fish soup, hot spicy, Szechuan spicy, sour and hot, and Thai tom yum goong. Offal lovers will find tripe and kidney, while those seeking safety in familiarity can order beef brisket and free range chicken.

This Chinatown restaurant is back after a recent renovation, revamping its menu for more of a homestyle Taiwanese focus. The beef noodle soup and braised pork over noodles are favorites, but don’t overlook the laksa curry noodle soup, with its delicious Malaysian influences.

The bún bò hue at this south Seattle restaurant is a carnivore’s delight, with pork sausage loaf, pork blood cakes, beef tendon, and a huge ham hock. The thick, round rice vermicelli noodles soak up a deep, hearty broth that’s full of flavor with fermented shrimp paste and loads of lemongrass. Further, brick-red annatto seeds impart a passionate glow to the broth. Diners can customize their bowls with a side plate of shredded cabbage, lettuce, banana blossoms, jalapeño, cilantro, bean sprouts, and lime.

Ooink references chef-owner Chong Boon Ooi’s name and his signature silky pork broth, though he doesn’t call it tonkotsu. This inconspicuous spot above a QFC grocery store in Capitol Hill serves some of Seattle’s best ramen, rich and wonderful from the variety of house-made tares and noodles. Shoyu is an excellent choice, while the spicy ramen (or spicy kotteri ramen) offers heat levels that get serious as you climb from one to four. Ma po tofu lovers can enjoy a unique version of that as a form of ramen.Ooink recently opened another, larger locationon Stone Way in Fremont/Wallingford.

This long-revered Cambodian restaurant has been revived in a slick new International District location after a two-year closure. The menu has a variety of worthy egg and rice noodle dishes. For something special, try the goy chup noodle soup with slippery wide rice noodles and slow-cooked pork tripe and intestines. It’s also available as a dry noodle dish, served with broth on the side. “Battambang’s Favorite” is another exceptional option. It features thin rice noodles infused with sweet soy sauce and roasted garlic, and comes with the kitchen sink: ground shrimp, roasted ground peanuts, salted radish, pickled cucumbers, steamed bean sprouts, a hard-boiled egg, green onion, and cilantro.

Situated in a strip mall in Bellevue’s Crossroads neighborhood, Ten Seconds Yunnan Rice Noodle serves up an array of its signature dish, Crossing the Bridge Noodles, available with a variety of broth flavors. Diners put accompanying bowls of quail egg, fish, or meat (the beef brisket is a favorite), vegetables, tofu, and herbs and condiments into the broth, followed by the rice noodles — which cook for ten seconds before the noodle soup is ready to eat. Also recommended: the dry rice noodles with beef and/or beef tripe, a dish that is hearty and rich with flavor.