Adding ultrafine straw mushroom (Volvariella volvacea) powder — naturally rich in vitamin D2 — made noodles more nutritious while keeping the texture and flavor people love. Low levels (around 5 percent) strengthened color and taste without hurting dough performance, and sensory testers rated these noodles the best overall. Higher amounts weakened the gluten network, but small additions delivered the ideal balance: better nutrition, good chew, and a smooth, resilient bite.