Burmese cuisine uses a wide variety of noodles, which are prepared in soups, salads, or other dry noodle dishes and typically eaten outside of lunch, or as a snack. Fresh, thin rice noodles called mont bat (မုန့်ဖတ်) or mont di (မုန့်တီ), are similar to Thai khanom chin, and feature in Myanmar's national dish, mohinga. Burmese cuisine also has a category of rice noodles of varying sizes and shapes called nan, including nangyi (နန်းကြီး), thick udon-like noodles; nanlat (နန်းလတ်), medium-sized rice noodles; nanthe (နန်းသေး), thinner rice noodles; and nanbya (နန်းပြား), flat rice noodles. Cellophane noodles, called kyazan (ကြာဆံ, lit.'lotus thread') and wheat-based noodles called khauk swe (ခေါက်ဆွဲ), are often used in salads, soups, and stir-fries.