Fresh Ramen

Fresh Ramen

The ramen you hold in your hand is made with traditional methods and ingredients (like kansui, an alkaline salt which creates its distinctive pretzel–like flavor). These nuances create a firm, chewy, and elastic noodle—one with “slurp-worthy” appeal when paired with many kinds of broths. And if that wasn’t enough, after boiling, this ramen can also be pan fried with a variety of ingredients — yakisoba style — for a hearty one-pan meal.

Always share with friends or family!


Instructions: 

FROM REFRIGERATOR:*

  1. Put 4qts of water and 3tsps of salt into a large pot. Always boil noodles in water, not broth.
  2. Bring to a vigorous ROLLING BOIL.
  3. Gently loosen noodle bundle and place into the boiling water for 90 seconds.
  4. Drain. Immediately add hot broth or finish in pan.

* IF FROZEN: thaw in refrigerator overnight for best results.


Ingredients: 
UNBLEACHED WHEAT FLOUR, FILTERED WATER, DURUM WHEAT FLOUR (DURUM WHEAT, NIACIN, IRON, THIAMIN, RIBOFLAVIN, FOLIC ACID), VITAL WHEAT GLUTEN, SEA SALT, KANSUI (SODIUM CARBONATE, POTASSIUM CARBONATE), RICE FLOUR (USED AS DUSTING). ALLERGENS: CONTAINS WHEAT INGREDIENTS. MADE IN A FACILITY WHERE EGGS AND TREE NUTS ARE USED.

Nutritional Info: