A reader wonders about the differences among glass noodles, cellophane noodles, rice noodles and vermicelli.

Asian noodles are essentially all the same, although different names are given to some depending on their thickness or thinness.

Vermicelli is Italian for "little worms" and applies to any very thin noodles (you will find wheat-based vermicelli pasta as well).

But our concern is noodles that are cloudy white or transparent, neutral in flavour and common in Asian soups and stir-fries.

The noodles should be soaked in hot water for 5 to 15 minutes prior to using, until soft and pliable.

Do you have a question about an ingredient or cooking technique? We'll find the answer for Tip of the Day. Call 905-526-3450 or e-mail gofood@thespec.com.