Thin, long dry noodles made of mung bean flour. Keeps on shelf indefinitely. Soak in warm water for 15 min before use. May also be deep-fried in hot oil. Do not soak in water if used for deep-frying. Use as a noodle in soups or with stir fried vegetables and meats. To keep clean up to a minimum, place noodles in a large paper bag before removing wrapper. Break off amount needed and store remainder in a bag.