Part 4/11:
A visit to a leading Singaporean manufacturer reveals the process behind air-dried noodles. Unlike traditional frying, these noodles are steamed at about 100°C, then air-dried over 10 to 15 minutes without any added oil. This method significantly reduces fat content to less than 2%, compared to the 15-20% found in fried versions. The drying process also impacts production capacity—producing these noodles takes longer and yields fewer units per batch compared to traditional methods, which explains the higher cost and lower scale.