Sun Noodles not only makes tasty nama ramen, but they produce probably a good majority of the noodles for ramen shops across the U.S. This episode of Eater’s “Cooking in America” focuses on Sun Noodles and saimin, Hawaii’s answer to ramen. via Instagram
how sun noodles came to be
[fbvideo link=”https://www.facebook.com/eater/videos/1381475671878748/” width=”900″ onlyvideo=”1″] Ever wonder where Sun Noodles come from? Tip o’ the hat to Donny
ramen review: sun noodles miso ramen
Take some tasty ramen noodles and add them to a bowl of miso soup and you get this ramen. The thickish red miso broth is decent. It’s slightly sweet with just the barest hint of a spicy kick. The prefectly al-dente noodles are clearly the star here, and push this ramen up to a just-above-average…
ramen rating: sun noodles shoyu
I’ve always admired Sun Noodle’s simple packaging for this nama ramen. The noodles just look so simple and fresh. Will reality match perception? Mmm, the tasty shoyu broth has a mellow barely-sweet undertone, but is clear and not too heavy. For a nama ramen, it’s great. And the firm curly noodles have a great chewy…
zagat – behind your favorite ramen
You might already know that Sun Noodle makes great nama ramen, but did you know that they’re also the noodle factory of choice for many ramen restaurants? This episode of Zagat’s Staples series explores the company behind many of your favorite ramen houses. (100k servings a day! Whew!)
ippudo aka-miso & shiro-miso nama ramen
Ippudo ramen is a world class ramen chain that seems to be on an expansion kick recently. They’ve joined up with Panda Restaurant Group (yes, as in Panda Express…) to bring Ippudo to the West Coast (Berkeley & Santa Monica, are you ready?), and now it looks like they’ve come out with nama ramen versions…