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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.

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

A Korean noodle made from sweet potato starch. It is a thin long, translucent noodle with a chewy texture.

Thin white, semi-transparent noodles that are made from arrowroot starch. They are similar to cellophane noodles in appearance.

Cellophane noodles are thin translucent noodles made from mung bean starch. Also known as bean thread noodles and glass noodles.

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.

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.