For the sake of clarity, I'm talking about the packs of noodles you'd keep in back the store cupboard for days when you fancy a stir fry and need to resort to when there's a flood or whatever taking over your life. The ones that come in tightly wrapped coils, like balls of wool. I can do dried pasta fit for an Italian banquet, I can do fresh noodles that a Chinaman would die for, but it's so far eluded me what needs to be done to these dried balls of noodles to stop them clumping together. When my cooking career began and I had to resort to reading recipes line by line, I tried every method of cooking rice I could find, but without success until I read one that said to shower the rice with boiling water after it was cooked, to prevent the grains sticking together and ever since that day, my rice has been as perfect as a bagful of perfect things. It's more out of interest than need, since I don't often cook dried noodles, but as I had no choice today, I thought it was time I asked the question of how others cope with them when the chips are down and you have to resort to them.