When I was traveling in China I ate a ton of street noodle stir fries. My favorite stand used a very specific procedure that was just perfect. Pick some veggies and shred them very finely. My preference is carrots, peppers, onion, cabbage, bean sprouts. But, really that is what we usually have languishing in the fridge. I use a peeler to cut down the carrots. End up with 2 cups, roughly. Pick a precooked starch, noodles or rice. 2 cups of cold noodles is my preference. If you want to add a meat, cook it ahead of time and slice it thinly or shred it. I don't usually eat meat, so I can't help there. For a protein we'll use an egg.
Next heat a large, heavy frying pan over high heat and add a couple tablespoons of oil. Don't skimp, it makes a difference! Stir fry veggies for a couple minutes. Push all the veggies to one side of the pan and slide that side off the heat. The street vendors accomplished this by tilting the wok around, but they didn't have a flat burner like I do, so I just scootch everything around. Add some more oil to the part of the pan that is still on the burner and fry an egg or two and scramble it around. Move the whole pan back on the burner and mix everything together. Then, push everything back over to one side and move that side off the heat. Add some oil, drop in your rice or noodles, into the pile of noodles pour 1/8 cup soy sauce, 1/8 c water, 1 tsp salt, 1 tsp sugar, 1 tsp garlic powder, and a pinch of red pepper. Mix the seasonings into the noodles or rice then return the whole pan to the burner and mix everything together.
I prefer more of the veggie/noodle flavor to come through. My husband likes lots of seasoning. As long as you keep the soy to water ratio at 1-1 and the sugar to salt to garlic ratio 1-1-1, you can't go wrong.
It sounds so boring, but it really is stellar. When I came home, I converted my husband from heavy sauces and lots of meat to this. Plus, it should only take about 5 minutes to cook and uses up lots of leftovers!