What is the principle behind not salting the cooking water for Asian noodles?
I know that salting the water is a no-no for soba, udon, Chinese wheat noodles, and the like, but I've been doing it anyway, and the finished results are almost always better, as is usually the case when I cook with Italian pastas. I'm curious if anyone knows what the rationale is behind this. I haven't been having much luck getting a good explanation, and have been poking around for a while.
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Anecdotally, I've noticed that the soba noodles I buy are much higher in sodium (most of of which is removed after they're rinsed) than Italian-style pasta noodles, so I'm probably getting some of the stickiness-reducing benefits of salt too.
All that said, if you've been happy with the results of salting the water, stick with what works for you!