Cooking Asian Noodles

Most Chinese and Japanese pasta needs to be cooked before it is stir-fried. Exceptions are cellophane and rice noodles, which only require soaking. Cook noodles in boiling salted water until just tender, then drain and rinse under cold water to prevent them cooking any further. Drain the noodles again, making sure all the excess water is removed. They are now ready for stir-frying with flavourings of your choice.