

Noodles are composed mostly of starches and heat causes gelatinization: which gives noodles their texture, taste, and holds them together. It also kills off any pathogens, which is a good things since it’s fairly common for raw flour to be contaminated with E. coli and Salmonella.
Cold water causes them to revert back to wet flour.
I had zero with uBlock – do you have the plugin disabled for that site?