The trick with rice noodles is to boil then soak in cold water before using. Getting the time right to get the noodle out is a bit of an art.
I mess it up half the time if this is any consolation, and it ends up as a sticky mess.
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Yeah the moment I think of those noodles I picture them overcooked, mushy shit automatically, just because I’ve had enough failed attempts to associate them with um, mushy failed shit 
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Robin, gotta say, I think it looks delicious. Thanks for posting it.
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Thank you. It was delicious 
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Tamari is a Japanese form of soy sauce, formed as a byproduct during the production of miso paste. Unlike conventional soy sauce, it contains no added wheat and is made with a higher volume of soybeans, resulting in a rich, thick texture and nuanced salinity. Spores of Aspergillus tamarii (cultures known as koji) are added to the boiled soybean paste, or the paste is allowed to incorporate natural spores from the surrounding environment to promote fermentation. Instead of being pressed, the liquid is simply collected from the runoff of the miso. (description from masterclass.com)
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Mine has wheat in it: says onn the front “with added wheat!” or something similar, though Iget you’re talking about the production process not using wheat.
I don’t care if there’s dead pandas crushed into it: tastes great 
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