[0:00]Wrap the dry noodles tightly around a pair of chopsticks, then hold them lifted above a pot of hot oil and carefully spoon that oil over them.
[0:10]This causes the outside strands to fry first, turning the surface stiff and crisp.
[0:17]As you keep spooning more oil, more strands harden and lock together, fusing into one rigid shell.
[0:24]Then let it cool and the noodles should hold their shape.
