These noodles are sometimes also called "Khanomjin Noodles".

These noodles are about the size and width of thin spaghetti and come in a similar box, but are frequently shorter. You cook these in boiling water, the same way that you cook spaghetti.

Traditionally, these are made from a thin rice batter made with freshly milled rice flour. These noodles are normally made fresh at feasts by 4-5 people in a production line. The noodle maker will take a tin can that has tiny holes in the bottom that the batter can flow through. The noodle maker will hold the can over a boiling pot of water and move it around so that the batter flows out through the holes in a steady stream and turns into noodles when it hits the water. The noodles are then fetched out after a couple minutes and then put in cold water. Then the noodle makers will form the noodles into a set of flat nests about 3 inches in diameter.

Somen noodles can be substituted, but do not taste as good.