It's those noodles you find in beef chow fun, it's large, flat, thick, luscious, good. I've come across all sorts of recipes but they haven't worked. Using rice flour only will make the noodle fall apart during stir fry. Some recipes call for cake flour and even boric acid (which I won't touch btw). Dried noodles fall flat too. I just can't get it to the same consistency as the ones they have in the restaurants
I'm pretty sure it's not hard to make, but it seems like they don't sell it in grocery stores and restaurants are the only ones that have access to it.