Ramen noodles come in various types such as wheat, egg, and rice noodles. The most common type of noodle used in ramen is chukamen, which is a kind of egg-based noodle that is typically long and cylindrical in shape. Chukamens thicker size makes it a good choice for heartier broths, such as tonkotsu or miso ramen. However, the size of the noodle can determine what kind of dish youre making, so thinner noodles like soba are better suited for thinner broths like shio or shoyu. Udon noodles are also sometimes used in ramen, but they are thicker and chewier than chukamen noodles. In summary, the most common type of noodle used in ramen is chukamen, but other types such as soba and udon can also be used depending on the type of broth and the desired texture of the dish.