Two kinds of Asian Noodles today:
Sev Upma / South Indian Savory Vermicelli
Breakfast and/or afternoon snack.
Broken wheat vermicelli, toasted first, then cooked with aromatics, spices, and vegetables. Today I used cabbage, red onion, and carrot, along with a tempering of cumin seeds, mustard seeds, asafoetida, curry leaves, and green chillies.
Here is a recipe pretty close to what I made.
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VIetnamese Curry Noodle Soup
Today’s rendition of this started with leftover red curry which sped up the whole process. I used a packet of ramen noodles instead of rice noodles (mom prefers them), and a bunch of vegetables – cabbage, carrot, cauliflower, mushrooms, red onion. Shredded chicken into half. For flavor balance I added jaggery, maggi sauce (in lieu of fish sauce), and a squeeze of lime at the end, along with some cilantro.2
Forgot to take a picture of the dish itself, but I did take one of the tiny bit left over (which had soaked up most of the liquid 
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This recipe is similar.
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