Why dried egg noodles are worth carrying
Dried egg noodles are made from wheat flour and egg, dried into nests. They cook in about four minutes in boiling water, which on a single burner matters more than almost anything else: less gas, less time, and the cooking water can become the broth.
That is how most of the recipes here use them. In chicken and noodle broth and miso and noodle broth the noodles cook in the soup itself, so there is one pan and no draining. Drained, they take a sauce well: peanut chilli noodles and coconut and peanut noodles need nothing fresh at all.
How long they keep
USDA FoodKeeper gives dry pasta two years. Its entry is for pasta made without eggs, and it has no separate figure for dried egg noodles, so treat the date on the packet as the authority. Keep them cool, dry and airtight; the nests break easily, so they travel best in a box.
What they give you
Per 100 g dry, CoFID records 338 kcal and 12 g of protein, with 500 mg of sodium, about 1.25 g of salt. That sits just under the 1.5 g the NHS counts as high, so season anything cooked with them lightly.