Does anyone have any recipes using fresh Chinese wide rice noodles?

I go to Chinatown all the time and see these fresh white wide rice noodles packaged in clear plastic. They are white, thick and very flexible..I would really like to make them.Does anyone have any recipes using fresh Chinese wide rice noodles?
Chili-Garlic Prawns with Chinese Noodles



Ingredients:



* 8 oz. dried or 1 lb. fresh chow mein or other

Chinese noodles

* 1 Tbs. sesame oil

* 2 Tbs. peanut or canola oil

* 2 garlic cloves, minced

* 3 green onions, both white and light green

portions, sliced 1/2 inch thick

* 1 lb. large prawns, peeled and deveined

* 2 heads baby bok choy, steamed and cut

diagonally into 1/4-inch strips

* 1 bottle chili garlic wok sauce

* 1/4 cup water

* Thinly sliced green onions for garnish



Directions:



Cook the noodles according to the package instructions. Rinse with cold water and drain well. Transfer the noodles to a bowl and toss with the sesame oil. Set aside.



Heat a large wok over high heat until very hot. Add the peanut oil and swirl to coat the wok. Add the garlic and green onions and cook, stirring constantly, until fragrant, about 10 seconds. Add the prawns and cook, stirring constantly, until just opaque, 1 to 2 minutes. Add the bok choy and cook, stirring constantly, until wilted, about 1 minute. Add the chili garlic wok sauce and water, stir to combine and bring to a boil. Add the noodles and toss with tongs until the noodles are hot and well coated with sauce, about 1 minute.



Transfer the noodles to a platter and garnish with thinly sliced green onions. Serve immediately. Serves 4 to 6.Does anyone have any recipes using fresh Chinese wide rice noodles?
Thai Peanut noodles



1 Package of rice Noodles

3 Tbsp. peanut butter

2 Tbsp. seasoned rice vinegar

2 Tbsp. ketchup

1 Tbsp. Sucanat (or use sugar, but Sucanat is better)

2 tsp. soy sauce

1 tsp. toasted sesame oil

1 red chili pepper, seeded and finely chopped

2 tsp. finely chopped fresh ginger 2 cloves garlic, minced

2 cups fresh bean sprouts

1/4 cup chopped cilantro

2 Tbsp. dry-roasted peanuts, coarsely chopped



Cook the noodles in boiling water until tender. It only takes a couple of mintues to get soft. Rinse and drain, then set aside.



Whisk together the peanut butter, 3 Tbsp. water, vinegar, ketchup, Sucanat, and soy sauce.



Heat the oil in a non-stick skillet and saut茅 the chili, ginger, and garlic for 2 to 3 minutes. Stir in the sauce, then add the cooked pasta, bean sprouts, chopped cilantro, and chopped peanuts. Toss to mix. Serve immediately.