For other dishes this type of noodle is pre-soaked in room-temperature water for 20 minutes before cooking. Note the dried weight approximately doubles after soaking and should be drained before cooking. Cooking can be as simple as dunking in boiling water for 2-3 seconds or stir-frying. Try seasoning these noodles with oyster sauce, fish sauce and combining with meat, tofu, and green vegetable for a quick stir-fry one-plate meal.

Prepared mainly with rice, this type of noodle could be part of a gluten-free diet.These rice flour noodles should not be confused with glass noodles (vermicelli) which are made with mung bean flour.

To store noodles keep in a cool dry place in an airtight container. Use all types of noodles within one year of purchase.