The noodles we get here are often made with wheat any way because it is cheaper (the Asian ones are made with rice flour which is lighter and whiter)
One dish I had in Thailand was a slice of noodle much like a lasagne.
But the most interesting restaurants are the ones where the guy spends all his time with a length of dough stretching it and folding it, dipping it in flour to get progressively thinner strands of noodles. Which are then dipped in boiling water and added to soups.
Some thing on my list of things to try and do myself one day. It looks easy enough when an expert does it.
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