When I eat breakfast, it's almost always a bowl of noodles. To me, they're a far lighter and healthier breakfast than, say, a stack of pancakes smothered in butter and syrup, topped off with a couple of sausage links. In China, though there are some foods people only eat in the morning (fresh hot soy milk or coffee with Chinese "donuts" or rice porridge, for example), there isn't really an analogue to bacon and eggs. but in my hometown Shandong province for example, vendors start selling their noodles at the crack of dawn.
Tint your noodles with turmeric
The yellowish hue that makes the soup's noodles so eye-catching? You can thank ginger's earthy cousin, turmeric, for that. And the best part is, you don't need any fancy equipment to turmeric-tint any old package of rice noodles you have lying around. Just place your dried rice noodles into a large heatproof bowl, pour over boiling water to cover, and let soak according to package directions. When the noodles are tender enough to stir, add 1-2 teaspoons of ground turmeric and stir to coat. When the noodles are as tender as you like them, drain before adding to the broth.
Don’t overdo it on the broth
There's no need to fill your bowl to the brim with rich broth. Instead, just ladle in enough of your favorite heated chicken, pork, or beef broth to come one-third of the way up the bowl before adding the neon-yellow noodles and your pick of cooked meat or seafood. Bonus: This strategy makes actually finishing the bowl less daunting and reduces the temptation to take a midday nap.
Finish things off with a crunch
Yes, we're obsessed with all things crunchy around these parts, and noodle soups are no exception. You'll never forget to add crunch to your soup again.
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