Our process

The Building Blocks of Ramen

Basic ramen noodles are made from four ingredients:

Illustration of Wheat flour, Purieid water, Sale and Kansui
Ingredients prepped before mixing


First things first: we temper our wheat flour and dissolve salt and kansui in purified water. These steps ensure we have a consistent starting point and perfect conditions for noodle production.

Ingredients are mixed to create soboro


In our custom small batch mixer, we spin and gently incorporate our ingredients to create “soboro,” tiny dough balls. Then, we compound press the dough into sheets.

Sheets of dough rest on a roll


We let our dough sheets rest for a bit, allowing gluten to form. That gives the ramen a springy texture and pleasing chewiness.

Cut noodles on a belt


The dough sheets are sprinkled with “uchiko,” or dusting flour, then cut to their desired length and width. At this point, they take their recognizable shape, but they must be properly tempered and aged to reach their final form.

A worker moves packed crates


Noodles are portioned, packaged, tempered, then aged in our refrigerator.

Packed noodles ready to ship


Some of our noodles get delivered fresh to their final destination. Other noodles are frozen, then shipped for distribution to restaurants, grocery stores and Asian markets around the world. Freezing doesn’t damage the quality of our products, as long as noodles are tempered and cared for properly (see our section on Noodle Care!).

Noodle making is our craft

Every batch of Sun Noodles is made with care to exact specifications in thickness and texture. Wavy, thick, hand-massaged, thin, straight, flat, fat, wiggly, and smooth — each different noodle provides the perfect complement to a unique broth or dish.