Glass Noodles
Glass Noodles are noodles made throughout Asia from a starch or mix of starches such as green mung bean flour, arrowroot starch, cornstarch, sweet potato starch, and / or tapioca. Mung bean flour is perhaps the most commonly used starch for them.
Whatever starch is used, it's moistened first (if not actually still moist as part of the process of obtaining the starch from scratch), then forced through a machine that extrudes it out in noodles, with the fine strands going straight into warm water (around 100 F / 38 C) to cook them. Then they are rinsed with cold water, then hung and frozen to fully "retrograde" the starch, then rinsed one last time, and dried.
They are very thin, almost like hair, but not brittle. In fact, they can be somewhat hard to break up when dry.

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