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2 - what are the different kinds of asian rice and flour noodles? Ho fun is the wide rice noodle, shanghai/udon noodles are the thick flour ones? What else is there?
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If you're also including Vietnamese noodles, here are a couple more, in addition to Chinese noodles.
Egg noodles: These are thin, yellow noodles with a slightly eggy flavor. They're good for soup, frying, and more. There's also a variety that's a little wider, but it's usually less "bouncy" than the thin ones.
Pho noodles: This is basically a Vietnamese rice noodle that can be found in different widths. It's primarialy used in the Vietnamese dish, Pho.
Rice Stick Noodles (Mai Fun): These are thin rice noodles that can be used in spring rolls, soup, and fried dishes.
Vermicelli Noodles: This is similar to mai fun, but when cooked, it's transparent and has more of a bouncy texture.
Oh, and if you're planning on cooking Chinese food, you might want to invest in a wok.
This is pretty much common sense, but when stiry-frying food, make sure you don't overcook whatever it is you're frying.
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