Using a fermentation solution made from kudzu (Pueraria lobata) and germinated coix seeds processed with the pioppino mushroom (Agrocybe aegerita), researchers replaced the water in noodle dough and saw major improvements in both texture and nutrition. The modified noodles had 47% more resistant starch, 30% less rapidly digestible starch, and an overall 43.% drop in starch digestibility, which translated to a 22% lower glycemic index. The best improvements appeared at 22–32% substitution, while higher levels weakened noodle structure, showing how mushroom-based fermentation can upgrade everyday staple foods.