| • | In a large saucepan, put enough water that will cover the noodles.
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| • | Bring the water to a boil.
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| • | Add the noodles, stirring to separate.
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| • | Cook until the noodles are tender, but still firm.
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| • | Drain thoroughly.
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| • | Rinse the noddles with ice-cold water and drain again.
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| • | Toss with sesame oil.
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| • | In a cake pan, heat up veggie oil and add the noodles. Cook all over high heat, while spread the noodles aside to the edges of the pan.
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| • | Cook without stirring, until they are browned on the bottom (5 - 8 minutes).
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| • | Flip all over and brownish the other side.
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| • | Remove to a plate.
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| • | Fried Chinese Noodle Cake is ready.
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