Allergen Guide
Overview
We produce fresh and dried artisan noodles, ramen, wonton wrappers, and eggroll skins daily in our kitchen. Because we craft our products in-house using traditional methods, ingredients like wheat flour, eggs, and soy are constantly present. While we follow strict hygiene standards, cross-contact with these staple elements can occur.
We take transparency seriously for our guests, home cooks, and restaurant partners. If you have severe allergies to wheat, gluten, eggs, soy, or sesame, please review our detailed breakdown or consult our team before purchasing our fresh noodle packs or dining with us.
Our recipes and ingredient formulations may update as we source fresh seasonal components.
Wheat & Eggs
Wheat flour is the core foundation of our fresh ramen, wonton skins, eggroll wrappers, and dried noodle varieties. Additionally, fresh eggs are used in our eggroll skins and select ramen noodle recipes. Gluten-free alternatives are strictly isolated where available.
Please notify our wholesale team or store staff if you require egg-free ramen or specialized dough formulations for your kitchen.
Soy
Soybeans and sesame seeds are featured in many of our broth bases, dipping sauces, and noodle seasonings. While our plain noodle doughs are nut-free, sesame and soy products are handled on shared equipment nearby.