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<blockquote data-quote="CleverNickName" data-source="post: 4549177" data-attributes="member: 50987">Pbardenter is wise and true.I would add just one suggestion: those leftover noodles should be as dry and cold as possible...leftovers that have been kept in the fridge overnight, for example.&nbsp; Extra moisture will make the noodles gummy when you start to fry them, which will make them stick to each other in a gooey, starchy mass.Here's how I do it.&nbsp; Heat up the skillet and oil like Pbartender suggests.&nbsp; Take the chilled noodles out of the fridge, and drizzle them with a little bit of oil.&nbsp; Gently work the oil into the noodles with your fingers, separating them as much as you can without shredding them, and then add them to the skillet a little at a time.&nbsp; Remember: more noodles = more moisture = greater chance for the noodles to stick together, so only fry about a cup of noodles at a time.EDIT: this method works for rice, too.&nbsp; Chill the rice overnight, drizzle a little bit of oil in it, and gently work the oil in with your fingers.&nbsp; Toss it in a very-hot skillet, one cup at a time, until piping hot and lightly browned.&nbsp; Presto!&nbsp; Fried rice.</blockquote>

[QUOTE="CleverNickName, post: 4549177, member: 50987"] Pbardenter is wise and true. I would add just one suggestion: those leftover noodles should be as dry and cold as possible...leftovers that have been kept in the fridge overnight, for example. Extra moisture will make the noodles gummy when you start to fry them, which will make them stick to each other in a gooey, starchy mass. Here's how I do it. Heat up the skillet and oil like Pbartender suggests. Take the chilled noodles out of the fridge, and drizzle them with a little bit of oil. Gently work the oil into the noodles with your fingers, separating them as much as you can without shredding them, and then add them to the skillet a little at a time. Remember: more noodles = more moisture = greater chance for the noodles to stick together, so only fry about a cup of noodles at a time. EDIT: this method works for rice, too. Chill the rice overnight, drizzle a little bit of oil in it, and gently work the oil in with your fingers. Toss it in a very-hot skillet, one cup at a time, until piping hot and lightly browned. Presto! Fried rice. [/QUOTE]

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