Adding baking soda causes a chemical reaction that produces a lot of carbon dioxide. The carbon dioxide then creates many small bubbles in the noodles, which makes the noodles soft and fluffy, or what we call whipped noodles.

The technical name for baking soda is sodium bicarbonate (NaHCO?), a white crystal that is non-toxic. Solid baking soda at a temperature of 55 ℃ will be a chemical reaction, and gradually decompose to form sodium carbonate, carbon dioxide and water, 440 ℃ completely decomposed.

Sodium bicarbonate is an alkaline salt produced by neutralizing a strong base with a weak acid, and is weakly alkaline when dissolved in water. This property allows it to be used as a bulking agent in food preparation. Therefore, baking soda is widely used as a bulking agent for various foods.