Few Singaporeans would realise that yellow noodles have 35 times the salt content that kway teow or bee hoon has.
The salt increases the strength of the gluten, giving the noodle its characteristic "springy" texture that is not found in rice-based noodles. Also, without it, the noodle would break when cooked.
TO READ THE FULL ARTICLE
Thank you for reading The Straits Times
You have reached one of our Premium stories. To continue reading, get access now or log in if you are a subscriber.
What is Premium?