Fill an 8-quart stockpot with water
The first step towards making traditional Chinese noodles is to fill an 8-quart stockpot with 20 cups or 5 quarts of water before you boil it. Once the water starts to boil, you can put ½ to 1 pound of Chinese noodles in the pot.
Check the noodles
For doneness, you need to check the noodles after four or five minutes. Test them by trying to cut the noodles against the side of the pan with a fork, if you can do that, it means they are ready. If you are preparing thin rice noodles, they get done even quicker (approximately 2 to 3 minutes).
Drain the noodles
Drain the noodles in the sink with the help of a colander. At this moment, you need to stop the cooking process quickly and that can be done by rinsing them immediately with cold running water.
Serve the noodles
Place the noodles in a nice large bowl and add the remaining ingredients on the top. For topping, you may use stir-fried vegetables, sweet and sour chicken, scrambled eggs or thinly sliced beef.
If you are looking for traditional fried Chinese noodles, you may follow the above mentioned steps and drain and rinse the noodles under cold water. You will then have to heat a skillet with 2 to 3 tablespoons of vegetable oil. Once the oil is hot, you can put the noodles in the skillet and fry them while constantly stirring. You can switch off the heat when the noodles are golden brown.