Wild rice noodles used in Filipino cooking. Soak in warm water for 15 minutes until supple, and drain before using. A salad consisting of toasted cubes of bread tossed with vegetables and vinaigrette. The salad is then marinated for at least one hour. The bread should be very firm so that it will endure the soaking of dressing.
Vegetables can include tomatoes, peppers, cucumbers, and onions.
Lots of garlic, capers, black olives, and anchovies are added to the salad. Flat lentil wafers that puff up when deep-fried. Used in Indian cuisine. Some weigh up to ten pounds, but most are about the size of a mango. Wide flat pasta noodles served with rich, hearty sauces.