For a long time i found this too intimidating to attempt. Turned out it's really simple. And quick! Still it took time to gear up to the effort because i still deemed wok mastery not in my grasp.
The most dramatic step was releasing the drained noodles in the oiled wok. And by dramatic i mean scary. The sizzle was LOUD! And the steam! Theatrical.
But it simmered down in no time and what was gained was confidence. And the comfort in having overcome fear.I find it near impossible to work with a spatula. So i followed the footsteps of Asian chefs i'd read up on and wood-chopsticked it. It worked!
Another thing is that you have to work quickly. There was almost no time for photography! Almost. (LOL)
Timing was important and i think i did pretty well in that department. It tasted just like the real thing! There'll be more wokking in the future!
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