Rice Noodle,
Bean Vermicelli and Rice Paper

Dried noodles made form rice or mung bean flour are used on Asian cooking. There are many types: the rice-flour noodles, ribbon-like noodles about 2-10 mm. wide, use in soups or fried; dried rice-flour vermicelli sometimes known as rice-stick noodles and dried mung bean vermicelli generally used in soups and sometimes referred to as “glass”, “jelly” or “transparent” noodles. Rice paper made from a batter of rice flour, water and salt, then steamed and dried in the sun on bamboo racks. Moisten with a little tepid water spring rolls.