The key to non-stick cooking is a hot wok, even for a newly seasoned wok. Heating your carbon steel wok to high temperatures until the wok is just starting to smoke and ONLY then adding the oil around the perimeter of the wok to coat it is crucial. (Read more about why in Judy's post on preventing food from sticking to cooking surfaces.) A hot wok and cold oil is a winning combination, so the next time you are searing meats, give it a try, and you'll see that your ingredients will dance around the wok without sticking. Stir-frying rice or noodles is similar, in that the wok needs to be at high heat before adding your rice. The same rule also applies crisping up noodles for recipe like Vegetable Pan Fried Noodles or Hong Kong Shrimp Chow Mein Noodles. When you get a nice seasoning and patina on the wok, it will be even easier. (If you haven't already, be sure to check out our guide on How to Season a Wok.)