Question Author
I did thanks Wolf, might go a bit easier on the sauce next time as it was lovely but quite hot, I like hot but a bit overpowering if too much used.
Thanks for the tips, much appreciated. I googled and a lot of sites seemed to say to boil them like normal noodles and they were very normal noodle like and, even with the stirfrying at the end with everything else, they stayed like that. I wanted them nice and dry like you get in restaurants.
I used the rest the day after and just soaked them in boiling water for about 10 mins and they were better but still quite normal soggy noodle like. Will definitely try just the quick plunge next time, hopefully that will get the effect I want :)
I'm definitley going back to the chinese supermarket we went too, it was so cheap! So much stuff in there I can get adventurous with without spending much money.
I've been on a serious budget so takeaways have not really been an option so I learnt to make my own egg fried rice and hoping to get some other skills. I really need to buy a wok though. I'm always in awe at a takeaway place (ahh the good old days haha) I love here called RICE. They do fusion cooking and cook things to order for you. The kitchen is open so you can watch them cook and it facinates me watching them chucking everything around in a wok.
I love their egg fried rice as none of the MSG oversalted stuff you get in many places. I used to have, as a special treats, Kashmiri lamb chops with them, they do them on a charcoal (I think) grill and they are gorgeous! I think I have a new post coming up...