I visited Halu Ramen for the first time in a while. Had the special Halu ramen, and the broth was its typical meaty-intense self. Cha-su was delicious as well. But the noodles had that very distinct ammonia odor/taste that comes with some Chinese egg noodles. Has it always been like this and I just forgot? Or is it a temporary problem? Has anyone else experienced this? I must admit to finding it rather off-putting.
On a more general note: can anyone explain the presence of ammonia in some types noodles?