Thread Egg Noodles are Chinese noodles made from egg, salt and wheat flour.
They are thin and narrow like spaghetti, but they come rolled up and dried in nests.
The word “thread” refers to them being narrow, as opposed to being broader.
They cook up quickly, and are used in stir-fries and soups.
Cook in salted, boiling water for about 4 minutes. While cooking, use a fork once or twice to make sure they are staying separated.
When cooked, drain.
Italian egg-less pasta is not a substitute. Substitute instead another noodle or pasta with egg in it.