The Ramen revolution continues to boom in America with more and more restaurants serving up their own take on the dish opening all the time.
With the boom in Ramen, many of us are now accustomed to fresh noodles with a great balance of ingredients from a dish that’s layered with flavour - a world away from the quick-cook noodle packs that provide the foundation of student diets around the world.
At Sun Noodles in New Jersey they make around 20,000 servings of noodles to be packed and shipped around the world everyday.
The short movie below, filmed byPotluck Video, travels to the Sun Noodle factory, showing the process of making their noodles from start to finish.
In Fine Dining Lovers’ Turning The Tables, a series of talks by restaurant industry leaders, Amanda Cohen of Dirt Candy speaks about how the coronavirus crisis heighted issues in the industry and how it needs to change.