Bulk Dry Ramen Noodles for Wholesale & Commercial Supply
Pacific86 supplies bulk dry ramen noodles for wholesale, foodservice, retail, private label and other commercial programs. The noodles are non-fried and made from wheat flour, water and salt, with a 24-month shelf life.
Available cuts include 1.75, 2 and 3 mm, with round, rectangular, curly, nest, straight-cut and hand-pulled formats. We also offer a 1.2 mm chuka soba style and a low-gluten formulation.
Cut and shape affect cooking time, texture and how the noodle holds in broth or prepared dishes. We can match the format to the intended application and packaging program.
- Multi-origin
- US inventory
- Open specs
- No brokers
Product Specifications
- Product
- Dry ramen noodles
- Ingredients
- Wheat flour 88%, water 11%, salt 1%
- Allergens
- Wheat
- Processing
- Non-fried; no egg; no seasoning
- Available cuts
- 1.75 mm, 2 mm, 3 mm; hand-pulled up to 8 mm
- Available shapes
- Round, rectangular, curly, nest, straight cut, hand-pulled
- Additional style
- Chuka soba style at 1.2 mm
- Formulation options
- Standard wheat recipe or low-gluten formulation
- Shelf life
- 24 months
- Origin
- China
- Color
- Off white, uniform and consistent
- Moisture
- 12.1%
- Energy
- 363 kcal per 100 g
- Protein
- 11 g per 100 g
- Carbohydrate
- 75 g per 100 g
- Sugars
- 2.0 g per 100 g
- Fiber
- 2.5 g per 100 g
- Fat
- 1.6 g per 100 g
- Sodium
- 285 mg per 100 g
- Microbiological results
- Aerobic Plate Count 100 CFU/g; Yeast and Mold <10 CFU/g; E. Coli <10 CFU/g; Staphylococcus aureus Not detected; Salmonella Not detected; Bacillus Cereus <10 CFU/g
- Mycotoxin results
- Deoxynivalenol (Vomitoxin) 236 ug/kg; Zearalenone (ZON) Not detected; Ochratoxin A <3 ug/kg; Aflatoxin B1 <2 ug/kg; Aflatoxin (B1, 2, G1, G2) <4.0 ug/kg
Product Customization Options
The following customization options allow you to adapt the product to different commercial requirements and end uses.
- Cut: Choose from 1.75 mm, 2 mm or 3 mm cuts, with hand-pulled formats available up to 8 mm.
- Shape: Available in round, rectangular, curly, nest, straight-cut and hand-pulled formats.
- Style: A 1.2 mm chuka soba-style noodle is also available alongside the standard ramen formats.
- Formulation: Choose the standard wheat recipe or a low-gluten formulation.
- Protein: Increase protein from the published 11 g per 100 g using wheat gluten and pea protein.
Private Label
Start with your current noodle specification or build from our existing dry ramen product with a 24-month shelf life. Pacific86 matches the required cut and shape, and the finished product is packed in your bag and under your label. Each lot is checked against the agreed specification.
Commercial Applications
Dry ramen noodles can be incorporated into formulated food products where shelf stability, cook performance and noodle format need to be controlled.
- Shelf-stable meal kits: Used as the noodle component alongside separate broths, sauces, seasonings or toppings.
- Dry soup and noodle systems: Suitable for products that combine noodles with dry seasoning or soup bases for final preparation.
- Prepared bowl concepts: Different cuts and shapes can support specific cooking times, broth interaction and finished texture.
- Ready-to-cook meal programs: Used as the starch component in packaged meals prepared by the end user.
- Custom formulated products: Product developers can work with different cuts, shapes and formulations to fit the finished product.
Pacific86 Is the Sister Company of Source86.
- Pacific86 runs on the same supplier network and the same audited vendors as Source86.
- Our team works on the ground in the countries where your product is made.
- The same FSQA team reviews the documentation for your order.
- Audited vendors
- 86
- BRCGS grade
- AA
- Countries with our team on the ground
- 15
- On-time delivery
- 98%
Tell Us About Your Product Requirements
Questions Buyers Ask
+Does the dry ramen contain egg or kansui?
Neither appears in the published statement, which reads wheat flour 88%, water 11% and salt 1%. There is no seasoning, and the noodle is not fried. Wheat is the one allergen it declares.
+How do you choose between the cuts?
Start from the bowl. Standard cuts include 2 and 3 mm, with hand-pulled noodles up to 8 mm and a chuka soba style at 1.2 mm. Go thinner and the noodle is ready sooner but gives way faster in broth. Go thicker and it holds its texture through a longer stand. No cook time is published: the stove and the bag you choose both move it. Send us both and you get a quote built on them.
+Is chuka soba the same noodle as soba?
No. Chuka soba is a ramen style, run at 1.2 mm in the dry ramen line. Soba is the buckwheat noodle. For a buckwheat figure on the pack, look to our soba, where each line states its share.
+What shelf life and nutrition panel does it carry?
24 months, at a tested moisture of 12.1 percent. A 100 g serving reads 363 kcal, 11 g protein, 75 g carbohydrate, 1.6 g fat and 285 mg sodium. That low moisture is what lets a kit brand ship it without cold packs.
+Can you match the noodle I buy now?
Send it to us. We find a factory that already runs that cut and shape, or you start from the published line at 24 months. Your bag and your label go on it, and every lot ships with a certificate of analysis against the specification you sign.
