Briefly blanch the flat noodles in boiling water to prevent the noodles sticking together. Never attempt to separate it without the water as it may break into pieces.
Best to cook in one or two servings at a time so the rice noodles can have the wok fragrance.
The gravy only need to be slightly thicken so be sure not to add too much cornstarch mixture.
Stir the gravy as you add the eggs and immediately turn off the flame.
Serve the noodle in a deep set plate so you can top with a generous serving of the eggy gravy.