They are sold dried in little tied bunches, with several bundled together in the packet. 

They are very hard and it is almost impossible to break or cut them.

They must be soaked in hot water for 5-10 minutes to soften before cooking, until they are pliable and translucent. 

You might want to cut them after soaking as they’re very long and can be unwieldy to cook and eat. For use in fillings, cut them into short lengths. 

> Simply soaked, or soaked and cooked for 3 to 5 minutes in boiling water for soups or salads.

> stir-fried

> fried for garnish - they take only 1-2 minutes to get crisp. Can be used as a topping for salads. 

This is a classic noodle for many Thai and Vietnamese stir fries and soups. They're also cooked with chili paste, chili oil, and ground pork and cooled for a cold Sichuan noodle dish, or are deep fried into dramatic brittle "birds nests."

They’re used across Asia in myriad dishes, from spring roll stuffings to salads. They absorb flavors and liquid well and require lots of sauce/dressing to truly shine.