A staple of Malaysian meals, both fresh and dried noodles are very common. The most widespread types include: fresh yellow wheat noodles (hokkien mee); spaghetti-style made with wheat flour and eggs; fresh flat rice noodles (kway teow); fresh laksa rice noodles, thin rice noodles that look like spaghetti; dried rice vermicelli (beehoon), very fine threads usually used in soups; and dried mung bean glass noodles (tanghoon), very fine strands sometimes called cellophane noodles due to their transparency after soaking in water. Popular noodle dishes include curry mee, fried char kway teow, mee goreng, prawn mee, and mee bandung.