Whenever I make basic noodles & vegetable dishes I would cook the noodles in a pot of water, while at the same time stir frying vegetables in a wok.
Then when the cooking is done, I would drain the water out of the noodles and add them to the vegetables.
The problem is that they don't mix properly; the cooked noodles stick together too much for me to be able to blend them with the vegetables.
This usually means I end up with a thick layer of noodles with some minor vegetables on top, and a thick layer of vegetables at the bottom of the wok.
It's still tasty, but I'd like to know if there's a way to make the mixing process easier so that the dish becomes more uniform in taste.