These characteristics are aimed at allowing the noodles to easily mix with the soup broth (in the Kansai region, soup broth is called Dashijiru) and the soup broth is easily to sip.
これは出汁（関西ではつゆのことを出汁と呼ぶ）がからみやすく、まただ出汁を吸いやすいようにとの工夫である。