Fresh noodles such as mee and kueh teow can only be kept for 1-3 days in the fridge and do not taste good after that. Dry noodles commonly sold are bi hoon, instant noodles, laksa noodles and wan tan noodles. 

mee made from wheat flour

Laksa noodles, made from rice flour are available fresh at most markets and supermarkets. Laksa looks like Japanese udon but it is thinner and is white in colour. All laksa noodles should be scalded or cooked in boiling water before serving. Dry-type laksa noodles are often hard and take longer cooking time. Substitute with dried rice vermicelli if unavailable.

Kueh teow (kueii teow/ kuih teow)is white, flat, fresh noodles made from rice flour. There are several variety – thin and narrow kueh teow for cooking with soup, narrow kueh teow for frying and broad flat sheets for specific noodle dishes.

Mee refers to yellow wheat noodles sold fresh and is thicker than instant noodles.

Bi hoon (bee hoon) refer to rice vermicelli that is readily available at Asian grocery shops and supermarkets.