the rice noodles in a bowl of warm water for
2 minutes. Then drain them in a colander or
a wok or large skillet over a high heat until
it is hot. Add the oil and, when it is very
hot and slightly smoking, add the onion, green
onions, garlic, Chinese greens, and Chinese
chives. Stir-fry for 4 minutes.
add the noodles, rice wine or sherry, light
soy sauce, oyster sauce or dark soy sauce, salt
and pepper and continue to stir-fry for 2 minutes.
the bean sprouts and continue to cook for 2
drizzle in the sesame oil and give the mixture
a good stir.
are opaque white and come in a variety of shapes.
One of the most common examples is rice-stick
noodles, which are flat and about the length of
a chopstick. They can also vary in thickness.
2 (or 4 as accompaniment)