I tend to think the volume of noodle business the shop does is an important determining factor on the freshness. If a shop has a small noodle section on the menu and doesn’t move a lot of noodles, I am skeptical about the hand-made claim in the first place and probably don’t particularly trust the freshness. On the flip side, I don’t particularly mind if there isn’t a person making noodles on site if the place moves a ton of noodles.
Supermarket noodles are sub-optimal. They have preservatives and so by definition they aren’t the freshest.