Yes, more or less. That’s how I’ve always used the terms, although your confusion and ewsflash’s anecdote means I have to consider refining my terminology.
It was both flavor (or a missing flavor) and texture (springiness). But I can’t figure out why it doesn’t bother me as much the other way around.
I meant wheat noodles, like Chuka Soba. Now that I think of it, however, “wheat noodles” might itself be a confusing term. I have never successfully subbed pasta for Buckwheat soba or rice noodles. Pad See Ew with spaghetti just isn’t right. (Trust me, I have tried.)
I wasn’t raised in the culture, so I am okay using cappellini or thin spaghetti in noodle recipes when I’m out of noodles. I have read some recipes that will allow it, too. I’m not saying it’s the exact same or even close, just that it’s not off-putting for me. I can understand where you’re coming from, though. Being Pakistani, it bothers me to no end when people use pita bread in place of roti/chapati. Now every time I go to use pasta in a Chinese recipe, your Internet voice will be in the back of my head.
Also, where I live, average quality Chinese/Japanese wheat noodles are more expensive than average quality pasta. That probably plays a part in why I always have pasta on hand.