Originally from China, this egg noodle actually is usually associated with Malaysia where it finds its place on hawkers' dishes. It's yellow, usually sold fresh or vacuum packed, and watch to make sure it isn't too yellow. That's more likely to be dye than egg.

To Cook: Place in a bowl, pour boiling water over them to cover, let sit for 30 seconds to a minute. Use in soups and stir-fry.