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Egg noodles. They're like other noodles, but thinner, yellower, and, well, eggy. Drop them into soups. Boil them according to the instructions on the package, then drain them and mix in other stuff, and you've got a quickie meal. It's simple enough to be worth experimenting with, isn't it? Here are some things I've tried and been pleased with:

• shrimp
• squid
• shiitake mushrooms (prepared as they are in the chirashi-zushi recipe)
• salad mushrooms, if shiitake aren't available
• kamaboko (fish cake, which tastes very similar to artificial crab, which makes sense because they're made of the same kind of fish)
• slivered snow peas
• carrot coins
• diced scallions
• yakisoba sauce

After packing these noodles in a bento box they stick together, so instead of pulling out separate noodles you get large clumps, and often the whole mass tries to come out when all you wanted was a few noodles. What loyalty. When faced with this problem with other noodles I've stir-fried them to keep them from getting clumpy. I haven't tried that with egg noodles. Somehow I just don't like the idea of cooking these with oil. However, I have mixed a little canola oil in with the noodles, and that helps.