Dry noodles should never be washed before cooking and should be stored in a cool, dry place. Both dry and fresh noodles should be added slowly to rapidly boiling water, separated with a fork, and cooked until they are barely tender (4 to 6 minutes), never overcooked. If other ingredients are to be added just before serving, the noodles should be set aside before they are fully cooked and then re-heated when the final ingredients are incorporated into the dish. The boiled noodles should then be drained and rinsed with cold water in a colander, and separated with a fork. Leftover noodles can be used in many noodle dishes, including noodle soup and chao ( or chow) mein, "Chao mein" means "fried noodles." Authentic Chinese chao mein recipes require cold cooked noodles, which are then quick-fried with other ingredients.