Both sides are cooked well, using the technique of tossing with a small pan to break up and scatter the pancake-like rice noodles.
When stir-frying at this step, pay attention to the force used, not to break or scatter them. Try to use tossing and shaking the pan instead of stirring to prevent the rice noodles from being broken by the spoon.
Soon, the fragrance of rice became rich, and the rice noodles were fully scattered.
Cheng JianShe scooped some Light Soy Sauce with a spoon and drizzled it along the edge of the pan.
With a sizzle, the distinctive fermented aroma of the Light Soy Sauce was released from the hot iron pan.
Taking advantage of this moment, quickly stir-fry to let the Light Soy Sauce coat the rice noodles and evenly wrap the fermented aroma around them.
