Chinese Stir Fried Noodles Guide

1. My favourite is fresh hokkien noodles. But you can use any noodles for this dish, fried or fresh, except vermicelli (hard to stir fry with this sauce), or fresh soup egg noodles (the ones that come coated in cornflour in the packets. Because the cornflour (cornstarch) coating them makes the stir fry gluggy. The noodles that come coated in cornflour are for soups - the cornflour makes the soup slightly thicker.

2. Dried rice noodles are suitable for "cooking" simply by pouring over plenty of boiling water and leaving them for 5 to 7 minutes. The dried egg noodles I use cannot be cooked in this way - but perhaps there are brands that this does work for that aren't available here in Australia.

3. Cut vegetables to size so they will cook within a few minutes on high heat. When you are cooking the noodles, toss the vegetables into the wok in order of length of time to cook, starting with hard vegetables, like onion and carrots, and finishing with soft vegetables that do not take long to cook like snow peas and shredded Chinese Cabbagge.

4. Always add leafy greens - like the tops of bok choy, pak choy, spinach - when you add the noodles. They will take less than a minute to wilt - any sooner and they will be way overcooked.

5.Stir Fry Noodles Nutrition per serving assuming this is made with lean beef or chicken.