For Wholesalers and Restaurants
Thick Wavy Ramen Noodles
Blade: #16, Wavy
Yamachan’s thick wavy ramen noodles are ideal for tsukemen, maze men, and Jiro-style ramen. Their bold texture and rich chewiness hold up well in thick broths and cold dipping sauces, making them a perfect summer menu staple for ramen shops.
Features of Thick Wavy Noodles
The thick noodles, with their substantial thickness and broad shape, offer a unique, chewy texture not found in other noodles. Each bite provides a firm chewiness, enhancing overall meal satisfaction. Our thick noodles are made using carefully selected wheat flour and a special manufacturing process. This allows the noodles to blend perfectly with the soup, creating a rich flavor that spreads throughout the mouth. Thick noodles are ideal for those who desire a fulfilling bowl of ramen, as they provide a substantial volume and a high level of meal satisfaction.
Best Pairing: Tsukemen & Mazemen (Mazesoba)
Also great with Jiro-Style Tonkotsu and Yokohama Ie-kei Style Tonkotsu Shoyu Ramen.
Cooking Instructions
- Boil Water: Boil a generous amount of water for cooking noodles.
- Preparation: Before cooking, thoroughly loosen the noodles.
- Cooking Time: The usual cooking time for this type of noodles is about 3 minutes. Once the noodles are cooked, drain well and quickly put into broth.
- For tsukemen, cook the noodles for about 3 minutes and 30 seconds. After cooking, rinse the noodles thoroughly with cold water and drain them well before serving.
We have different cook times for all different recipes/cutter size/ thickness.
Thick Wavy Ramen Noodle Specs
- Blade: #16 (1.875mm, thick noodles)
- Shape: Wavy (Straight available)
- Unit Weight: 5.3oz (150g) - 7oz (200g)
- Quantity in Case: 30 - 40 pieces
- Package: 5 portions or 1 portion
- Keep: Chilled or Frozen
- Allergen: Wheat, Soy, Egg
Contact Now
We provide a variety of ramen noodles with different cuts, textures, and ingredients to suit any broth style.
For guidance choosing the best option for your shop, please contact us today.
