Recipes for oriental noodle dishes, e.g. with mung bean ("cellophane") noodles, rice noodles, etc., just tell you to mix and sauté this and that. But should the noodles be cut up to achieve a more visually-pleasing, more well-mixed dish?
One time recently I cut the noodles a few times, and in fact the dish did look nicer--the ingredients were more nicely mixed. It's been a while since I ordered any noodle dish in an oriental restaurant, but I'm beginning to suspect that in fact they do cut them up.
What are your opinions and experiences?