stir-fry noodles sticking.. (sorry very basic)

[Debra1981]

I use flavoured 'stir-fry oil', on a high heat to seal the meat, add the veg for a minute, then noodles, usually fresh egg ones, but they seem to stick to the bottom of the pan/wok every time. Any tips for preventing this please?

more oil?

and keep them moving with a couple of spatulas

turn heat down before adding the noodles

heat the pan for longer before adding the oil, then the meat etc. Get the pan really hot, then add oil, get it to nearly smoking and then add meat, noodles etc. Food sticking is usually a sign that pan/oil is not hot enough. Or try different noodles.

I usually add meat, veg etc (garlic, chillies, whatever), then some seasoning such as soy sauce, chilli sauce, lime juice, then noodles.

wow, thanx everyone! I think I'll try adding the sauce before the noodles next time. Hob's just died a death so may be a while tho! (that may explain it not getting hot enough before..) How much oil do you use? I just wang it around the pan just after switching the heat on, usually about a 1/6 of a bottle. I read somewhere you shouldn't heat the pan empty as it may burn? (or is that just the cheap ones!?) hence reluctant to leave the oil out for any time. I did wait til oil was smoking slightly before adding meat, though that sticks a bit still too, but not as much as the noodles.