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"Noodle eggs" are thin noodle-like strips of egg. They can provide a bedding for other items, or serve as a nifty little side. They're also quite simple to make.

Beat however many eggs you're going to use well, then, using a greased or nonstick pan, make a series of paper-thin omelets, cooking one scoop of egg at a time, and make sure the egg is cooked well enough that it is no longer sticky. (They cook more evenly if you cover the pan. If the omelet is a little thicker than ideal, I flip the whole thing over and press it briefly into the pan.) Stack the omelets. Then roll them up and, using a very sharp, nonserrated knife, cut them into thin, noodle-like strips.