Fry the noodles in a pan without oil until golden (about 5 to 10 minutes).
Fill a large, heavy saucepan with water and add salt. Bring to the boil. Add the rice to the boiling water. Turn the heat down slightly but cook at a rapid boil for 5 to 10 minutes. Be careful not to cook for too long or the finished rice will be sticky. To see if the rice is ready, take a couple of grains out of the pot and test them on your wet finger. The grain should be soft on the outside but still firm on the inside. When you bite into the grain or break it with a finger nail, the hard white interior should still be visible. Before you strain the rice, add the noodles and leave to simmer in the water for 2 to 3 minutes.
Strain the rice and noodles through a rice colander.