Adding some gluten flour to the current noodle flour. Gluten boosts the protein content in the dough to give you a firmer texture. However not the same as using high strength bread flour as noodle flour has a different amylose characteristics to bread flour, Sticking and bonding together better to create good noodles. I got good results so have reflected in our ongoing recipe. Chewier and stays former longer. See if you can tell!