Spicy Sesame Ramen

Feeling anxious? Have a steamy bowl of comfort.

Make this slurp worthy ramen in minutes.

Sun Noodle’s fresh ramen packs to the rescue!  Made for home cooks by Sun Noodle, the noodle maker of choice for stellar chefs in Hawaii and across the the U.S. their fresh packs will help you level up your ramen game. David Chang look out.


1 package Sun Noodle Shoyu Ramen
2 tbsp. ground sesame
1 tsp. sesame oil
2 tsp canola or other neutral flavored oil.
2 tsp. rice wine vinegar
2 tsp. chili oil

Optional Garnishes
Green onions, chopped
Silgochu (dried chili pepper threads, found in Korean markets) Great way to use left over slices of meat or chicken.

Char siu, SPAM, cooked shrimp. Good way to use those extra bits of protein or veg-out with corn, bok choy, choi sum.

METHOD: In a medium pot bring 8 cups of water to a boil. Add 1 package ramen noodles. Cook for 2 minutes and strain. In a large single serving bowl (this is the bowl you’ll slurp from) whisk together, sesame seeds, sesame oil, and salad oil. Add soup base (from Sun Noodle ramen package), vinegar and chili oil, blend well and add 1 1/2 cups hot water. Add noodles, garnish and toppings. 

ABOUT SUN NOODLE  Would America’s on-going love affair with ramen exist if Sun Noodle founder Hidehito Uki hadn’t ventured to Honolulu from Japan at the age of 19 with just one suitcase and a noodle machine – probably not. Founded in 1981 Sun Noodle is the noodle maker of choice, loved by star chefs and craft ramen shops across the globe. With factories in Hawaii, California and New York, making bespoke noodles using four ingredients: wheat flour, purified water, salt and kansui (a sodium and potassium carbonate mixture that gives ramen its unique chewy texture) Sun Noodle produces noodles for top chefs and the home cook. While we might not be Ivan Orkin or David Chang, we can level up our slurp creds with their fresh ramen noodle packs.  

Noodle cutting.
Hidehito Uki (far right) with wife Keiko, center, and children Kenshiro, Jamie and Hisae Uki.


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