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Spicy Sesame Ramen

$7.99

12.7 oz.

Spicy sesame ramen, “Tantanmen”, has the perfect balance of spicy creaminess from the sesame paste.

9 left

2 servings

Ingredients: 
Noodles (unenriched wheat flour, unbleached enriched wheat flour, (wheat flour, niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid), water, contains less than 2% of potassium carbonate, riboflavin (color), salt, sodium carbonate, wheat gluten, soup base (roasted sesame paste, sugar, organic soy milk (filtered water, whole organic soybeans, tricalcium phosephate, sea salt, sodium citrate, carrageenan, organic natural vanilla flavor, natural flavor, vitamin A palmitate, vitamin D2), salt, soy sauce (water, wheat, soybeans, salt, alcohol), mirin (water, rice, alcohol, salt, enzyme, koji)), white sesame seeds, spicy sesame oil (sesame oil, natural flavors (chili pepper, onion, garlic), paprika), natural red miso flavored seasoning powder (miso, soybeans, salt)), red pepper powder, yeast extract, natural flavor enhancer (maltodextrin, soy sauce (soybeans, salt, wheat), salt, yeast extract), hydrolyzed vegetable protein (hydrolyzed soy protein, safflower oil), garlic powder, red pepper powder, citric acid, ginger ground, white pepper ground)

Allergens: Soy, wheat, sesame
Manufactured in a facility that uses eggs and fish ingredients

Made in Hawaiʻi with local and imported 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-style noodles. Visiting prospective customers every day, Hidehito would go door-to-door with samples of fresh noodles and return to the factory to customize the noodles according to the chef's 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 company's other affairs.

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, chow fun, and more.

Read more about them and their mission here!

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