Tokyo Wavy Noodle
Tokyo Straight Noodle
How we make Sun Noodles
- Water - Not all water will work. We have a Reverse Osmosis Water Purification machine to run tap water and remove practically all the minerals and impurities in all locations. The water we use to make our noodles is around 45ppm.
- Overnight, salt and kansui are introduced to our purified water and kept in our water reservoir. To properly dissolve the solids into the water, we will constantly stir the noodles and drop the temperature to the appropriate conditions for noodle production the next day.
- Flour from all over the world is sourced and tempered overnight as well to make sure we always have a consistent starting point when the morning shift comes in at 4:30AM.
- In our custom small batch mixer, flour, other solids and water are spun and gently incorporated to yield the smallest possible dough balls called "Soboro".
From here, we are able to ensure once Compound Pressed, each square inch of our master dough sheet is homogenous and will yield a consistent noodle when cut.
- The Dough Sheet rests on a rack for 45 minutes to let the first phase of gluten form.
- The Dough Sheet is then run through 3 additional slow running compound presses to further bind and ensure maximum gluten formation.
- "Uchiko" or Dusting Flour is sprinkled on the dough sheet before and after cutting.
- Once cut at the desired width, the noodles are tumbled into a single serving ball and packed into sleeves of 5 servings.
- Boxed and tempered in the factory floor for 2 hours before they are refrigerated and aged for 24 hours
- Boxed noodles are wheeled into our blast freezer and frozen, then shipped out to distribution
How to care for ramen noodles
- Keep frozen for up to 6 months
- Keep thawed for 10 to 14 days in refrigeration
How to thaw properly
- Gently thaw for 24 hours in refrigeration
- The key is to never let the noodles fluctuate in temperature abruptly
- Temper Noodles in Room Temperature for 1 hour prior to cooking
- Boil in a large UN-SALTED pot of boiling water (Ramen noodles already have salt in the dough)
- When fully cooked, strain and transfer noodles into a bowl of soup within 5 seconds. (The longer you let the noodles stay out in the open air, the more they stick together due to the kansui in the noodles)
- Noodles should be freely swimming in the soup and not clumped up
- Serve hot
Key Ingredients in Ramen Noodles
- Wheat Flour
- Kansui (Sodium and Potassium Carbonate)
Other common ingredients (depending on the recipe)
- Egg (Albumen)
- Vitamin B2 (Riboflavin)
- Tapioca Starch