1/2 lb. fresh noodles or 6 oz. dried noodles
4 qts. water
2 tsp. salt
1 tbsp. salad oil

Bring water to a rapid boil. Add salt and noodles. Stir and cook until done, about 4 to 5 minutes for fresh noodles, 6 to 8 minutes for dried noodles. Put noodles in a colander to drain, followed by running cold water over it to stop the cooking. Add the oil when noodles are cool, tossing to coat evenly to prevent sticking.

VARIATION #1: NOODLES IN SOUP

Add cooked noodles to clear, light soups. Noodles should be freshly cooked or briefly re-heated, never cold. Toppings may be directly cooked in the soup or cooked separately and added at the last moment.

VARIATION #2: SOFT - FRIED NOODLES

Re-heat parboiled noodles in a small amount of oil; toss lightly. This is a cross between pan-frying and stir-frying. Combine with various meats and vegetables that have been previously cooked.

VARIATION #3: CRISP - FRIED NOODLES

Heat 6 cups of oil to 325 degrees. Place parboiled noodles in a sieve or strainer and immerse in oil for 1 to 2 minutes. (This keeps the noodles from absorbing too much oil later). Drain and let cool 5 minutes. Re-heat oil, return noodles, and deep-fry until crisp and golden, stirring constantly. Drain on absorbent paper. May be stored in air-tight container for a month.

VARIATION #4: CAKE NOODLES

Heat about 4 tablespoons of oil in a wok. When hot, spread cooked noodles evenly on the bottom. Pan-fry for about 3 minutes, then turn over and fry for an additional 3 minutes. If too much oil is absorbed, another tablespoon of oil may be added. Transfer golden brown noodles to a heat-proof dish and keep warm in a 300 degree oven.

COMMENTARY: The amount of noodles per serving depends on whether a main dish, snack, or soup is served. For soup, 1 pound of noodles to 6 cups of stock is enough for 6 to 8 people. For other noodle dishes, about 1/4 pound per person should be allowed. These quantities are for dried noodles, which make about 5 cups of cooked noodles per pound. Fresh noodles produce half the amount. Parboiled noodles will keep for several days when drained well, tossed with a small amount of oil, and refrigerated in a tightly covered container.