Dried bean vermicelli, sheets (cut), and noodles. Some people call them "glass noodles".
They look something like this depending on the brand.
Soften the noodles in cold water for about 10-20 minutes or drop the dried noodles into soup/stew.
Look like this after boiling in water/soup, neutral taste as in any plain pasta and rice.
Bean noodles are frequently used in hot pot (Asian fondue), soups, stews, stir frys, and salads.
Vermicelli can also be used as filler and binding agent in meatballs, dumplings, meat loaf/pie etc.
Recipe for this mixed mushroom salad or appetizer is here.