>>136
These are waiwai noodles, a rice noddle that cooks virtually instantly. Being so thin they're good for mixed salad, spring rolls, and because they take the soup they're good for vegitarian soups.

The dish is a mix of quick picked radish, onion and chilli and the soup base was onion and fermented roots.
I was hoping the soup would be lighter but the picked roots were too earthy, next time I'll use lotus and mint