Step 1

Bring a large pot of water to a boil. Drop in the noodles and boil for 1 minute. Drain thoroughly.

Step 2

Heat a couple tablespoons of vegetable oil in a non-stick pan over medium-high heat. Take about a quarter of the noodles and spread them evenly in the pan.

Step 3

Let them cook until golden brown on both sides. Slide onto a serving plate and toss with about two teaspoons of soy sauce, a teaspoon of sesame oil, and some chili sauce.

Step 4

Repeat with remaining batches, or refrigerate the blanched noodles (covered) for up to 2 days and pan-fry noodles as needed!