Noodles can be made from either whole grains or refined grains, but from a nutritional perspective, they are generally classified as a variant of whole grains, primarily depending on the raw materials used.

On one hand, if noodles are made from whole grains like barley, they are naturally classified as whole grains. These noodles retain more dietary fiber and other nutrients, and compared to refined grains, they are more conducive to promoting intestinal motility and maintaining stable blood sugar levels.

On the other hand, if noodles are made from refined flour such as wheat flour, they are more likely to be classified as refined grains. These noodles have a delicate texture and are easily digested and absorbed, but some nutrients, such as dietary fiber and vitamins, may be lost during processing.

However, from a broader nutritional perspective, even if noodles are made from refined grains like wheat flour, their form and cooking methods (such as boiling) result in a relatively slower rate of digestion and absorption, and they still contain some dietary fiber. Therefore, they can also be considered a variant of whole grains. Compared to traditional refined grains (such as white rice and white flour), they have a higher nutritional value.

Furthermore, it's worth noting that while rice is generally considered a refined grain, in some regions or specific dietary cultures, unprocessed rice is also considered a whole grain. This further illustrates that the distinction between whole and refined grains is not absolute but varies depending on the raw materials and processing methods.

In conclusion, whether noodles are considered whole or refined grains depends on their raw materials and processing methods. From a nutritional perspective, noodles tend to be considered a variant of whole grains, but this must be determined based on the specific ingredients used in their production.