Getting rice noodles evenly distributed in wok I use rice noodles for woks. I simmer them in hot water, then drain them in cold water and leave them in a bowl. Then I start frying the meat and vegetables in the wok.

Now the problem is:


The noodles easily clump, making it difficult to distribute them evenly into the other foods.
The noodles are quite long to begin with.


To cope with this, I've tried the following workarounds:


Perfect the cooking time so the noodles don't get soggy.
Add a little oil to the noodles after draining them.
Give the noodles an occasional quick stir while they're still in the bowl.
Cut the noodles in half with a pair of scissors before adding them to the wok.
Try to lift the noodles to their full length using pasta fork, thereby separating them.


Can someone share good advice how to get the rice noodles evenly distributed?

Is the brand relevant? Are there types of rice noodles that are better in this respect?
I suggest avoid simmering or blanching before frying. Soaking till soft should be enough as the subsequent frying will soften the noodle further, assuming you will be adding a little more liquid as you fry.