On Mar 16, 11:36*pm, Sqwertz > wrote:

> Throw into the wok with the already stir-frying veggies and meat, then
> add then add sauce ingredients and toss around until the rice noodles
> are the right texture - about 45-90 seconds. *The noodles *WILL* stick
> together making it hard to distribute them evenly witht he other
> ingredients in the wok but do your best and work quickly tossing them
> around and trying to integrate them.

If you're trying to stirfry anything with a load of food in a wok on a
typical home stove, you're not really frying it.


> If you do not use any sauce
> ingredients, add a tablespoon of water so they steam briefly then fry
> until they blister. *Do not try and skimp on the oil. *It's all about
> timing and every noodle package/brand is different.

I can't picture anything blistering unless it's added to an empty wok.
Do you use a Cajun Cooker or turkey fryer burner?

>
> The most common mistake is to start off with the noodles too limp and
> hydrated. *Do not boil or simmer them prior to stirfrying. *They
> should be gummy and stick to your teeth if you try and eat them before
> going into the wok.
>

How do Chinese restaurants manage to cook noodles within a 30-120
minute soaking window? Do they toss them after two hours if the orders
didn't meet expectations?