The noodles of Asia have been in the Western marketplace for a long time, and now their popularity has increased along with the popularity of Asian-inspired cuisines. Western diners are ready to fry the many variations the Asian noodle repertoire offers. Noodles made with eggs or without, from wheat, rice, or beans, remain the dietary staples of the Asian common man and, at the same time, are enthusiastically sought after by sophisticated diners all over the world. The recipes here can be made in a kitchen with no more exotic equipment than a pot for boiling water and a skillet. Supermarkets cany most of the necessary ingredients, which means that the pungent flavors of Asia are making home-cooked pasta more interesting than ever.