If wide rice noodles come super fresh (made earlier the same day), you can skip the blanching; you don’t need that (if you live in Southeast Asia where fresh noodles are available any time, anywhere, you certainly don't need to blanch your noodles). Blanching is recommended only for the thick, doughy flat rice noodles which have been sitting on the shelf for days (most of the time, those are what you get). If you don’t have a high-BTU gas range, don’t try to shake the pan and flip the noodles around as shown in the video. Turn up the heat to the highest setting and let the sweet soy sauce-drenched noodles sit until you can smell that something is just starting to get too browned. Before the fire alarm goes off, give the noodles a stir. Add the meat, then the vegetable, wilt it quickly, and you’re done.