How do the different noodle types (mee vs. hor fun) interact with the sauce?

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Hor fun and yellow mee interact with sauce in noticeably different ways

Hor fun quickly absorbs sauce, turning each thin, flat strand slick with savoury richness. Yellow mee, by contrast, retains more bounce and has a faint alkaline note that cuts through the richness, with the sauce pooling beneath rather than fully disappearing into the noodles.
Hor fun absorbs sauce fast and turns slick
Hor fun is described as thin and flat, and it takes in sauces with remarkable speed. As a result, the strands become coated and slick with savoury richness, indicating the sauce integrates into the noodle texture rather than staying mostly on the surface.
Yellow mee keeps more bounce and changes how sauce sits
Yellow mee retains more bounce than hor fun. Its faint alkaline note is said to cut through the richness, and the sauce pools beneath the noodles instead of disappearing entirely into them, creating a different eating texture and visual presentation.
The contrast creates two distinct eating experiences
The comparison frames two bowls as yielding two different eating experiences based on noodle type. With hor fun, the sauce seems to cling through absorption, while with yellow mee, the sauce gathers underneath, leaving the noodle itself less coated and more structurally “springy” in feel.

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How do the different noodle types (mee vs. hor fun) interact with the sauce?

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