Asia's noodles is in varied forms, Have you taste all of them ?
Cellophane Noodles
Often referred to as glass or bean thread noodles, cellophane noodles are composed of mung bean starch and are used in a variety of dishes across Asian cultures — including soups, salads, spring rolls, and the like — where their mellow flavor, glossy appearance, and springy, slippery texture can shine. Sold in a dried, brittle form, they're often reconstituted by soaking in hot water — no boiling necessary.
Egg Noodles
Sold in a variety of thicknesses and in both dried and fresh form, egg noodles are based on an alkaline egg and wheat dough and are common throughout China. These chewy, mellow-flavored noodles are a component of many dishes including lo mein, chow mein, and dan dan mian and are also fried and used as a garnish for some Chinese-American dishes like Chinese chicken salad.
Vermicelli
Though they share a similar dainty size and shape, vermicelli should not be confused with cellophane noodles. Mild in flavor, opaque, and tender, these white no

odles are generally sold dried and are a key. where they're boiled, then typically served with a sweet rice-wine-vinegar-based dressing, nuts, herbs