Vermicelli noodles 

While there are many types of rice noodles, vermicelli are distinguished by their length and extreme thinness, similar to their Italian namesake but often even thinner and with a different texture. These qualities make them a satisfying element in many dishes — despite their thinness, they have a slightly chewy, springy texture, which is especially enjoyable since you tend to eat several strands at once. 

Vermicelli are featured in numerous dishes, particularly in Southeast Asian cooking. Notable examples include curry-infused stir-fried Singapore noodles, Taiwanese beef noodle soup with vermicelli, Cambodian cold noodle salad, certain versions of Filipino pancit, and a variety of soups, stir-fries, and salads. Fresh spring rolls (gỏi cuốn) typically include vermicelli, as do some lumpia recipes.

You’ll find vermicelli in the noodle aisle at Uwajimaya, alongside many other styles of noodles.