I keep trying to get this right but I think I’m either not using the right noodles or not the right temperature or pan. What are your secrets? Noodle type? Oil? Temp? Pan ( I have very large frying pans but no wok, and an electric cooktop, so…)
Also… my wife likes Udon in a stir fry dish I make but I don’t think there’s a way to get them even close to crispy given their nature and that I don’t recall ever seeing them served that way in a restaurant. Any advice on this specific type of noodle?