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I love making fried flat noodles at home because it is cheap and healthy but once in a while I don`t mind paying for someone to do it because I know I can never get the nice and evenly charred noodles like how Chinese restaurants do it. I wish I have a big wok and an open flame to make excellent fried flat noodles. The chinese call this style of cooking "wok hei", which means heat from the wok. A good plate of fried noodles and fried rice is usually judge by how much "wok hei" it has. There`s always a saying that goes like " If a chinese restaurant can make a plate of good fried rice that has enough "wok hei", you can almost guarantee that you`ll have a great meal there" :)Do you think that`s true?