When the Chinese came for the rice noodles

Chinese officials are planning to release the Chinese-made brown rice noodle into the wild this week in an effort to counter a sharp drop in the global rice supply.

The Chinese have a new strategy: They’re turning to a new kind of rice, called the “red rice.”

It’s an adaptation of the brown rice, which is the main ingredient in the noodle, and has been widely used in China’s national cuisine for several decades.

It is not a common ingredient in U.S. noodle dishes, but Chinese officials have said they’re prepared to switch the staple food in the coming months.

In addition to being more widely used, the rice is more nutritious.

“The red rice is the key ingredient that has been making a comeback in China,” said Li Ming, who teaches food science at the University of Southern California.

He said that because the new rice is so different from the brown, it’s expected to help bring the country’s population growth, which has been slowing, back to more normal levels.

The red-rice noodle is made from rice grains that have been soaked in a mixture of water and soybean oil.

It can be cooked at low temperatures, and it can be served in salads, or mixed with other items for a more flavorful meal.

It’s also good for skin.

“It has some good qualities,” said Wu Jing, a professor of food science and nutrition at the National University of Singapore.

The noodles are usually eaten on the weekend or during the holiday season, when the temperature in China is warm and the population is growing, according to Xinhua, the state-run news agency.

The noodle’s popularity has been growing in China as more of the country goes vegetarian, but there have been recent concerns about its effect on the countrys economy.

“China has a huge population,” said Liu Lijun, a senior researcher at the China Academy of Agricultural Sciences in Shanghai.

“That’s why they need to keep up the growth.”

But the noodles could also help China with its long-term goals of improving its economy.

A recent study from the Institute of Rural Studies in Beijing found that Chinese food is being made into an ingredient that can feed an entire country for five to 10 years.

“It’s going to be the next food to make into an essential ingredient for the future,” said Zhu Xiaodan, a Chinese agricultural researcher who studies food security.

“There are some really big changes coming.”