yg putih = rice noodle, abu2 = soba, kuning=egg, hijao=sayurRICE NOODLES
Rice sticks come in several sizes, in flat and round extrusions. Packaging for flat noodles is usually marked, rather like clothing, from S (small) through to XL. The small size looks like Italian linguine. The small sizes are merely soaked in hot or warm water; larger sizes should be boiled. Rice sticks labeled "rice vermicelli" are boiled, too, usually about 3 to 5 minutes. Their use varies, from hot to cold applications.MUNG BEAN NOODLES
Also known as "glass" or "cellophane" noodles, these swell up and turn transparent when soaked. "They're fabulous for soaking up flavors," Nguyen says. They're used most often in deep-fried rolls.EGG NOODLES
Fresh is usually better than dried. Look for fresh versions in refrigerator sections of Asian markets. Used in soups, stir fries and salads.
WHEAT, SOBA AND OTHER NOODLES
All should be boiled. Wheat noodles generally hold their shape better than rice noodles under refrigeration. Some interesting noodles to look for include Korean Yam Noodles, made of sweet potato starch. They are boiled and turn a dark brown when cooked.