Any type of noodles that hold their shape well such as Hokkien noodles, Japanese udon, egg noodles or rice noodles (thick or thin). I'd avoid thin, wheat noodles like the ones I used in my Chinese pork mince noodles. Those kinds of noodles are not suitable for stir-frying, they break easily when stir-fried. You can even use spaghetti if that's all you've got!