I just opened an oldish can of soup and the noodles have been submerged in liquid for months yet the flour and stuff in the noodles doesnt disintegrate into mush, yet when you try to chew it there’s zero resistance and it feels like you’re chewing nothing, why?
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They use what are called alkaline noodles, which means the noodles include a high amount of alkaline salt such as sodium carbonate. When noodles include this ingredient, they will only absorb so much liquid and are not fully soluble in water.
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