Ready-made vegetable vermicelli is ready, and we just need to directly boil it in water. Be careful not to cook it for too long, just overcook it. The key is noodle soup and ingredients. Different noodles have different methods. Let me say it alone:

Purple potato noodles: I think this can be a little lighter, and it is best with simple clear soup and vegetables.

Tomato noodles: tomatoes and beef taste the best. Cook a bowl of tomato and beef thick soup, and then soak the cooked noodles in beef soup. That's awesome.

Rye noodle: This kind of noodle tastes more flexible, and it is best to match it with boiled bone soup, which can better release the flavor of noodles.

Pumpkin noodles: The color of pumpkin noodles is suitable for seafood soup, especially western-style cream seafood soup.

Chickpea noodles: this is most like ordinary dried noodles, and it may be best to use clear oil and cold salad.

Coffee noodles: I haven't tried this either. Maybe, a cup of instant noodles? Isn't it exciting?