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A Chinese noodle, made from rice flour and water that have a mild subtle flavor and a chewy texture....

A thin noodle made from rice flour and water, which is available in various widths. The widths are basically classified as thin, medium and wide.

Very long, thin, strands of noodles made from rice flour and water. They are generally sold in a bundle and are used in soups, spring rolls, cold salads, stir-fries or are deep-fat fried until crispy and then crumbled over Chinese chicken salad.

White translucent, slightly curved, thin tubes that are approximately 1 inch long. Rice macaroni is made from rice flour.

A variety of different fresh and dried noodles made from various flours and produced in numerous shapes and sizes, making them very versitile for use in meals.

Made from substances contained in a wild Asian kuzu plant, this variety of noodle looks similar to rice sticks or rice vermicelli that is translucent in appearance.

A Japanese noodle that is thin and translucent in appearance, similar to cellophane noodles. They are made from potato, rice, corn, or mung bean starches.

Somewhat similar to chicken noodle soup, this type of soup offers rice instead of egg noodles combined with chicken.

A type of flour produced from grinding polished rice (the bran and germ have been removed) into a powder.

A thin, round, white noodle made from wheat flour. It is similar to vermicelli. Strands of somen are generally found dried and often packaged in band tied bundles.