gg, I agree with you. Just butter, s&p. I don’t think the starch needs a starring role when you’ve got the sauce with the chicken. I forget egg noodles for periods of time but then my husband reminds me. We’ve... (48 replies, last updated by greygarious May 19, 2009)

My nephews loved this when they were little. Chinese Noodles with Oyster Sauce Vegetables Serves 6 1 Lb. Chinese egg noodles 1 T sesame oil 1 Lb. Assorted vegetables: Oil for stir frying 1/3 cup chicken broth Aromatics: 2 (5 replies, last updated by cee August 21, 2007)

flounder, shrimp shells, shrimp eggs, chicken and pork bones etc as base. The Won-ton and ‘Fung Sing Shui Gow’ have pure prawn filling thats crisp and not mushy, reflecting the freshness of the prawns. I beleive they... (21 replies, last updated by jennjen18 September 1, 2008)

some weeks i’m all about the thick rice noodles you find in pad si ew, then i’ll get a hankering for the thin egg noodles in wonton noodle soup, then i’ll be in love with fresh ramen, and then i’ll hit a... (18 replies, last updated by b0ardkn0t January 4, 2008)

When I was a kid, my grandma always had either a giant pot of chili or a giant pot of chicken soup going. Her chicken soup was the best, with these marvelous, lumpy, tender, plump homemade noodles she’d roll out and slice... (3 replies, last updated by QueenB September 29, 2007)

. And a lot of battered chicken recipes like fried chicken or chicken Cordon Bleu dip the chicken in an egg/milk mixture before rolling in flour or whatever. Also many chicken dishes are served with egg noodles, so serving more... (43 replies, last updated by rworange September 18, 2008)

I like the chicken noodle they sell at Fairway — it has a good strong broth, lots of carrot, egg noodles and large-ish pieces of chicken. It’s not the weak broth and tasteless noodles that you get other places. (10 replies, last updated by windycity March 10, 2008)

Was reading this week’s NY Times food section, about spicy chicken noodle soups from Southeast Asia. Any Asian restaurants in Montreal serving a very good spicy chicken noodle soup? I know Bangkok in Faubourg has a spicy... (17 replies, last updated by hungryann February 14, 2009)

Where can I find fresh Chinese egg noodles? Also, which restaurants in Chinatown would sell their dumplings refrigerated, as opposed to eat-in or take-out hot? The plan is for me to heat them at home. Thank you! (25 replies, last updated by fourunder October 1, 2009)

The price of fresh, Chinese-style noodles has been creeping up. Some are as much as $1.80 per pound, others are in 14 oz. rather than 16 oz. packs. So, when I saw some fresh egg noodles for 59¢ per pound at 23rd Irving... (23 replies, last updated by Melanie Wong June 21, 2007)

as an off-shoot from this thread: http://www.chowhound.com/topics/370029 i’m wondering which takes precedence for you—the food or service? one big reason i eat out is to be served. i am in the business and i do it all... (7 replies, last updated by pescatarian February 13, 2007)

starts to slip (in terms of food, service, etc.), is it followed by financial troubles? Or, do the financial troubles precede the fall in quality? Which comes first, the chicken or the egg? (1 reply, last updated by Tom M. February 20, 2002)

Yes, DockPotato, PLEASE please provide more info. Those are not the eggs of my childhood. I grew up on the supermarket eggs that we all know. And you’re right, I don’t know from foraging chickens; I’m a city... (28 replies, last updated by acd123 March 7, 2008)

A convenience store sells individual hard boiled eggs—sign reads "whole boiled chickens—50 cents" (11 replies, last updated by dct March 24, 2008)

for whole chicken, steaks, chops, Thanksgiving turkey, eggs, etc. Granted it doesn’t always make a lot of sense for some things but letting items like a rib roast or a whole turkey warm a bit allows them to cook more... (11 replies, last updated by greygarious November 5, 2008)