Browning the noodles: In a deep bottom pot heat 3 tablespoons of oil, over medium heat. Add the noodles (uncooked) and cook and stir until they are golden brown, being careful not to let them burn.
Cooking the rice: Stir in the rice, mix until all the rice is coated with oil. Pour in the boiling broth to the rice and stir. Simmer over medium heat. Stir regularly to prevent the rice from sticking. When almost all the liquid has evaporated, cover with a tight-fitting lid and simmer over very low heat for 15 minutes. Uncover, stir, add the remaining oil, stir again and cover with the lid. Simmer 5 more minutes over very low heat. Try the rice, it should be firm but tender inside. If necessary, cover and simmer another 5 minutes over very low heat.
Serving: Fluff rice and serve warm. Best served with meat (or seafood), a side dish and beans.