How do I make noodles greasy?
Are you starting with fresh noodles or dried?
Fresh are already 'greasier' than dried, so it may be a case of letting dried ones cool in the colander after their soak, in a good coating of oil, then adding towards the end of cooking as normal, just to re-heat.
One would imagine a take-away are not starting each portion of noodles from dried for every single order. They're already prepped &amp; oiled so they don't stick.