Most Chinese noodles are used in soups, and in stir-fried or cold dishes. They are soaked, simmered, deep fried, or tossed in hot oil. Cellophane or vermicelli noodles are usually made from sea weed, very fine and translucent and particularly good in cold dishes. Rice sticks, flat and thin like linguini, and rice chips are made from rice flour. They are placed in a bowl and soaked in cold water, drained and stir-fried.
Rice vermicellis are similar to angel's hair, and much thinner than rice sticks.
These are soaked at least 30 minutes in cold water and drained before cooking. They are interchangeable in recipes. Fresh egg noodles are always boiled, drained, rinsed, then tossed with peanut or sesame oil. When they rise to the top, add 1 cup cold water. When the water comes to a boil again, add another cup of water.