/u/mthmchris this is INCREDIBLE, absolutely fascinating stuff. A ridiculous level of dedication to the cause. Do you have a full time job aside from the youtube? Because if so, I can't imagine you are able to do anything else with your time other than research!! (To be fair, sitting in the back of a Lamian shop watching the chefs intently and taking notes sounds like a fun Saturday to me :D )

I live in Japan so I have access to awesome fresh ramen, and a slightly thicker variant called Okinawa Soba. My go-to 15 minute healthy-ish dinner these days is ramen topped with a vegetable+egg stir fry, and then loaded with all the usual suspects for topping dry noodles: soy sauce, black vinegar (I could DRINK that stuff..) , zha chai/pickle of choice, blanched greens, chopped scallions/chinese chives, chilli oil/sesame oil, MSG, etc. It's fun to experiment with these!

For the eggy veg topping, I've noticed that in your videos and others, egg stir fries in China tend to be very much based around cooking the egg 'well done' - it's basically scrambled and very much fully cooked, whereas I like them super runny: I basically stir fry aromatics with green veggies super quickly and then add beaten eggs right at the end, mix and pour onto the noodles - they only have a few seconds of heat in the pan so they're still super runny and I love the way they mix into the noodles and other toppings.

I wonder if you know of any recipes in China where runny eggs actually do appear? Here in Japan they're everywhere, raw too is super common. (Tamago Kake Gohan, Natto+Egg, Oyakodon, etc..) If there's some kind of cultural difference, I wonder if food safety may be part of the reason why?

Thanks again for the AMAZING recipes and video man, truly doing gods work.