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Okinawa Soba Noodle

$2.49

14 oz

Flat, slightly yellow, extremely chewy. Thick, frim noodles are perfect for stir-fry or soups.

64 left

Flat, slightly yellow, extremely chewy. Thick, frim noodles are perfect for stir-fry or soups. 

Cooking Instructions: Blanch in hot water for 30 seconds

This product is made from raw agricultural materials. Do not consume raw. Please cook thoroughly before consumption.

INGREDIENT STATEMENT:  NOODLES (UNENRICHED WHEAT FLOUR, WATER, CONTAINS LESS THAN 2% OF POTASSIUM CARBONATE, RIBOFLAVIN (COLOR), SALT, SODIUM CARBONATE, HIGHLY REFINED SOYBEAN OIL.

ALLERGEN STATEMENT:  CONTAINS WHEAT. MANUFACTURED IN A FACILITY THAT USES EGG AND FISH INGREDIENTS.

Sun Noodle

Like the simple noodle, Sun Noodle started from humble beginnings. Their founder, Hidehito Uki, came to Hawai`i from Tochigi, Japan in 1981 with just one suitcase, a single noodle machine, and a passion for sharing high quality, Japanese noodles. Visiting prospective customers everyday, Hidehito would go door-to-door with samples of fresh noodles and return back to the factory to customize the noodles according to the chefs needs. Every restaurant had a noodle dish they called its own craft noodle.

Down the street from the Sun Noodle factory in Honolulu, Hidehito met his wife Keiko, who owned her own okazuya (Japanese delicatessen). Keiko soon felt the same passion and dream with Hidehito to spread the love of noodles in Hawaiʻi. Hidehito would make and deliver the noodles, while Keiko would manage and handle all the companies other affairs.

“Hawai`i and its community welcomed us with open arms, with aloha, and we are thankful because Sun Noodle would not be here today,” Hidehito would say. Hidehito learned to create noodles, other than the traditional Japanese noodles like ramen, yakisoba, nihon soba, and udon, to also service Hawai`i’s diverse, melting-pot community: Saimin, Okinawa Soba, Chow Mein, and Chow Fun and so forth.

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