Which vermicelli noodles to use? (Ottolenghi)

I'm making Ottolenghi's Kosheri from his Ottolenghi cookbook (http://www.ottolenghi.co.uk/kosheri-shop). He calls for vermicelli noodles.

It's not clear to me if he's calling for rice vermicelli, Italian vermicelli, or perhaps a mung bean noodle. A comment from the above link suggests rice noodle. In my copy of his book Plenty, page 201 a photo of a package of mung bean noodles are shown labeled as vermicelli.

Wikipedia says that Italian vermicelli are thicker than spaghetti! https://en.wikipedia.org/wiki/Vermicelli

I'd previously made this recipe with angel's hair noodles. Those got completely lost in the dish.

Any ideas?