On Wednesday, January 23, 2019 at 2:17:11 PM UTC-10, Sheldon wrote:
>
> Here on the mainland egg noodles are cheap, especially in the NYC
> area. I always have various types of egg noodles in the pantry... I
> use them more for eastern Europen dishes, never thought to use egg
> noodles for Oriental dishes... I'd think they'd be more into rice
> noodles or buckwheat noodles. In eastern European dishes egg noodles
> are a must for chicken soup or any soup, and as a base for stews...
> also think kugles, I much prefer kugles made with fine egg noodles,
> with cinnamon, white raisons, and buddah.

The noodles as seen in Chinese restaurants in the US are pretty much egg noodles. Hawaii style saimin noodles will contain eggs because it's origins, back in the plantation days, was made from Chinese style noodles that was served in a simple, quickly made, stock.

Japan style ramen noodles are mostly made without eggs. The noodles served in ramen restaurants are made from fresh noodles. Ramen restaurants are trending is the US.

Korean style noodle soups are mostly Japan style noodles in a Korean style soup stock. Most of their noodles are cooked from the dried instant type.