'Wet' Stir-Fried Beef Wide Rice Noodles + Bok Choy + Roast Pork (Char Siu)

Was this title lost in translation? 'Wet' refers to the sauce vs. straight-up 'dry' stir-fry.

Health-factor-wise, it's less oily/greasy. Timing-wise, it holds up a little better/longer after it's cooked than the regular ('dry') version, which is best eaten hot off the wok.

Does that make sense or did I just butcher that explanation too?

Which version of this stir-fry noodle dish do you prefer— the 'wet' version or 'dry'? Share your preference in the Comments below, we'd love to hear! :> xoxo