100g of dried starch noodles made from potato and corn. These translucent noodles have a slightly slippery texture and although flavourless, readily absorb flavours and add a pleasant texture to soups, salads, stir-fries and even sometimes desserts. The noodles should be soaked in hot water and then boiled briefly before using. Rinse in cold water to use in chilled noodle dishes. The dried noodles can also be deep fried to make a crunchy garnish.