Asian Noodle Cooking - What's the Difference Between Fresh and Dry?

In southeast asia, you'll have more of this kind of like long, straight, spigetty shape. I think a lot of it has to do with fresh firses dryed. And i think when it drie it's usually more oil baste. So that tome is dairyan oil base usually works better for dryd not always. In raman, thinner noodles are usually pared with thicker broths,. Like tonkos ramian style. There is supposedly a rhyme o reason, but i think there is always exceptions to the rule. For me, fresh poste is better with certain sauces, likea.