Care For Ramen Noodles
- Keep Frozen For up to 6 months
- Keep Thawed for 10 to 14 days in refrigerator
Thaw Properly
- Gently thaw for 24 hours in refrigerator
- do not let the noodles fluctuate in temperature abruptly
Cooking Instructions
- Temper noodles in room temperature for 1 hour prior to cooking
- Boil in large UN-SALTED pot of boiling water
- Noodles are already seasoned
- When fully cooked, strain and transfer noodles into soup within 5 seconds. (the longer noodles are kept in open air the more they stick together)
- Noodles should not have clumps
How They Are Made
- Not all water works for noodle-making. Sun Noodle uses a reverse osmosis water purifier to remove nearly all minerals and impurities from tap water (around 45ppm).
- Overnight, they introduce salt and kansui to the purified water and let it sit.
- They source flour from around the world and temper it overnight.
- In custom small-batch mixers, they spin and gently incorporate flour, other solids, and water to create the smallest possible dough clumps, called “Soboro.” This process ensures homogenous dough sheets after compound pressing.
- The dough sheets rest on racks for 45 minutes to develop the first phase of gluten.
- Then, the dough sheets pass through three additional compound presses to further bind and maximize gluten formation.
- After cutting the noodles to the desired width, they tumble them into serving balls and pack them into sleeves of five servings.
- Finally, they temper the noodles for two hours, refrigerate them for 24 hours, blast-freeze them, and ship them out.
