On Sat, 17 Mar 2012 09:14:12 -0700 (PDT), spamtrap1888
> wrote:

>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?

I've not seen any soaking, they place a portion in a sieve and cook it
directly in a large pot of simmering water; oriental noodles cook up
fast, a couple minutes the most.
There are huge differences in Chinese restaurant cooking in the US
depending on region and even neighborhoods... like how cooking in
China is very different in the different provences. Sqwertz is in Tx,
you can't go with what he deems Chinese restaurant cooking if you live
say in NY, Chicago, LA, Frisco, etc.... most regions of the US don't
have Chinese restos. I've eaten Chinese restaurant food all over the
US and Canada, even Central America... all are differnt, some are very
good but very different. Just don't ever stop at the Golden Wok in
Fargo North Dakota... I shoulda known better when all the employees
were blonde 300 pounders in bib overalls and John Deere baseball caps.