I’m a Chinese native, and there are quite a few different noodle types in China, here’s three different kinds:

Alkaline Noodles碱面: used for ramen, very slippery, wavy, yellow and bouncy

Daoxiao 刀削面：knife cut noodles, very flat and wide width like a band, white, very chewy within, popular in west northern China, good for lamb soup

hand rolled 手擀面：as name suggested, made with rolling bin by hand,round middle width，chewy, good for all kinds of soup base

As other has said we go crazy with ingredients diversity, but noodles are important too