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Many people love udon noodles because they're light and easy to digest. With only three ingredients (flour， water and salt) and no added fat, it makes sense that the body would process these noodles quickly and easily.
Some sources also say that Japanese scientists attribute the easy digestibility of udon noodles to all the kneading that goes into their formation.How so? They say that the kneading "develops and concentrates the wheat protein, which then mixes with the starch molecules and makes them more available to digestive enzymes in the body."