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It's no different from la mian (= ramen) or other similar kinds of Chinese-type alkaline noodles being topped with a sauce or saucy mixture of meats and vegetables etc. A standard and universal feature of many kinds of regional Chinese, Chinese-derived and similar-idea cuisines.
(Remember too that "ramen" doesn't have to be this curly-type stuff, which is more common of the dried "instant" blocks; and that "ramen" is indeed very similar to certain kinds of E/SE Asian alkaline noodles)
It's no different from la mian (= ramen) or other similar kinds of Chinese-type alkaline noodles being topped with a sauce or saucy mixture of meats and vegetables etc. A standard and universal feature of many kinds of regional Chinese, Chinese-derived and similar-idea cuisines. If you have had Cantonese-style pan-fried noodles you have had something very similar.
(Remember too that "ramen" doesn't have to be this curly-type stuff, which is more common of the dried "instant" blocks; and that "ramen" is indeed very similar to certain kinds of E/SE Asian alkaline noodles)
