Either you put too little oil in or the noodles are cooked in boiling water for too long. The noodles themselves contain a lot of starch, and starch in Chinese food, many of the applications are used to thicken the sauce or make the soup thicker, in order to achieve a smooth texture, so if the noodles in boiling water for a long time in the boiler, essentially has become a flour, and then take to the pot to stir-fry, not paste the strange.

Why do fried noodles stick to the pan

First of all, you need to cook the noodles quickly, don't cook them for too long. Then fish it out and pass it through cold water to remove the pasta alkali, drain the water and mix it with oil so that the fried noodles will not stick to the pan. It's best to use a non-stick frying pan to fry the noodles. To avoid greasiness, you can skip the oil when frying the noodles because you've already fried the side dishes in oil and tossed the noodles in oil before.

Non-Stick Stir-Fry Noodles

Use a raw iron skillet. Heat the wok and cool the oil. Stir fry the vegetables first, and then put the vegetables out of the pan is hot, and then put the oil, and then put in the noodles. Stir-fry constantly. The noodles should be stir-fried constantly, so that they are evenly heated and covered with oil, and then they will be clear and bright in color.

To stir-fry three non-stick noodles (i.e., the noodles do not stick to each other, the vegetables do not stick to each other, and the pan does not stick)

First, you need to quickly boil the noodles, cook them for 6 minutes, then pull them out of the pan and run them under cool water, then drain them and toss them with oil, so that the noodles do not stick to the pan. It's best to use a non-stick frying pan to fry the noodles, and to avoid greasiness, you can fry the noodles without oil because you've already fried the side dishes in oil and tossed the noodles in oil before. You can also put the noodles into a large colander and transfer them to a pot of boiling water, gently shaking the colander for a few minutes to separate the noodles, and then stir-frying them again so they don't stick to the pot.