Does anyone know the trick to making noodles like take away Chinese noodles?

[mameulah]

Mine are never, ever as good as they are from the take away. Surely it can't be that hard?

I think the trouble is you need a super hot heat under the wok, which is beyond most domestic sources. My noodles have improved a little when I got a new induction hob with a scorching volcano setting. Still not the same though!

Dh accidentally poured loads of soy sauce into noodles and bean sprouts once. The pourer bit had come off and he put more than half a bottle in. it was the most authentic I've ever tasted.

So, we guessed take away noodles are much nicer as they have masses of soy sauce.

I've decided that 'stir fry' noodles are something that are not possible to do well at home and I will only eat them from the Chinese takeaway, or places like Wagamama.

However, I can do noodle soup at home, so if I fancy noodles and am not eating out or getting a takeaway, I will make noodle soup instead, which is just noodles simmered in stock and soy sauce, with prawns or shredded meat and vegetables added, or a seared tuna steak, or tofu, or omelette or whatever. Add ginger/garlic/chilli/fish sauce if you can be bothered.

Oyster sauce, sesame oil and high heat :)

Yum! Thanks! Will try later!