Lamian/Ramen.
The best noodle I had were Lanzhou style hand-pulled lamian in China, made my Hui chef at street stall in Tianjing.
The best "light" soup base, would be Japanese Hakata style ramen's tonkotsu soup. This type is boiled with cut pork bones, and the soup base is white-ish in color.
The best "heavy" soup base, spicy beef noodle in Taiwan made from real Southern Yellow Cattle (Zebu). Difficult to find these days, but I can assure the readers that it's far superior to "California Beef Noodle King" chain in China. hehehe.
Hmm, fried rice and duck (or veal) sichuan - or setswan, can't remember the correct spelling. Washed down with Tsingtao beer.