Preserving colour of vegetables in Chinese hakka noodles

I am answering the question as I understand it based on our discussion in comments.

Step 1 - Choose the restaurant wisely. As a rule you don't want big fancy restaurants and you certainly don't want to even try in a chain restaurant. You want the holes in the wall run by members of the ethnic group that matches the cuisine. When you enter the restaurant, listen to the ambient sounds of conversation (customers and staff), the more you hear the language that matches the cuisine, the better your odds.

Step 2 - Be super friendly, smile a lot and ask lots of questions about the cuisine and the menu.

Step 3 - Be honest, upfront and clear. Tell your server that you really want to experience the cuisine that is the specialty of the restaurant. If the restaurant is Thai, for instance, ask what the most popular menu items are for Thai customers. Now ask if there is a special menu for Thai (or Chinese, or Spanish, or whatever) customers. There may be, if there is one your server will most likely be happy to get you one. You may or may not be able to read it. See step 2 again. Even if there is no special menu, by now your server most likely understands what you want.

Step 4 - Simply ask for what you want. Ask if the cook or chef can make you a meal that is like what would actually be served in the country in question. You may be able to specify, "Really authentic Pad Thai like I'd get on the street in Bangkok" or you may be even luckier and have no idea what you're going to get until it arrives. Either way, express your appreciation that they are allowing you to order "off menu", and be sure to mention that you don't mind a bit of an extra wait.

Step 5 - If you are in a part of the world that doesn't consider tipping to be strange or offensive, tip very generously.

Step 6 - Be brave.

If the restaurant has a bar, do all of the above but have your chat with the bartender.

That's it. I have quite a bit of experience getting authentic food in restaurants with dumbed-down menus. Those steps will work more often than not.

One final note. If the cuisine in question is often hot/spicy, be sure to tell your server about your preferences in that matter particularly if you're sensitive to heat. If you're successful getting authentic food, it would be a shame if you couldn't eat it. If you love heat, be sure to tell them that too. They may hold back a bit otherwise.

OK I can read Chinese and let me tell you the answer: the noodles you bought are made by eggs. They're not made by rice. (FYI, there are TWO kinds noodles called "Rice Noodles", they are actually made by rice. The two kinds varies in thickness).

You can first make soup noodles to grasp the texture of the noodles you bought. Try undercook and overcook a bit, see if you can find the sweet spot you want.

Now, to go with other ingredients, here's how Chinese "fried noodles" are made:

1. Prepare a pot of boiled water (must be boiling at 100C, not just hot)
2. Add a bit of salt into the water. This helps taste and prevents the noodles absorbing too much water.
3. Add a bit of oil into the water. This prevents the noodles from sticking together later in the process
4. Put the noodles in and cook them for 30s to 1 min. Never (very important!) cook them for more than a min.
5. Take out the noodles. They should be undercooked now, which is good. Use a scissor to cut the noodles, otherwise you'll have very long noodles later in the process. There is no need to rinse them using cold water if you use this method.
6. You can turn off the heat to the water pot now. But don't throw it away.
7. Add oil to a hot pan, cook the spices (e.g. onion, green onion, whatever you use)
8. Cook the meat ingredients in the pan.
9. Add a slight amount water from the pot (which has salt and oil in it) to the pan. Also add sugar, soy-sauce, etc. for final adjustment of taste.
10. Now put the noodles into the pan. If done correctly, all the water (should look like soup by now) should be absorbed into the noodles right away.
11. Cook the noodles a bit.
12. When the noodles are around 80~90% done, add the vegetables.
13. When the vegetables are done the noodles should be done as well. Finish!

As for Lo Mein, it's not a kind of noodles, rather a style of cooking noodles. When making "Lo Mein", the noodles are only cooked by hot soup. A "Lo Mein" dish is where the noodles are cooked by a minimal amount of water. It's like serving soup noodles but without the soup. The procedures are largely same as above, except the noodles are put into the pan at a later stage and only briefly fried, or not fried at all. I personally consider "Lo Mein" a more difficult dish than "fried noodles" (aka "Chow Mein").