Best Noodle with Local Ingredients
Featured In Honolulu Magazine

There are only so many ingredients in a ramen noodle—water, flour, kansui (alkaline solution)—but what happens when you throw a wild card into the mix? Adela’s Country Eatery includes ‘ulu, kalo, sweet potato, malunggay or local avocados and runs the noodles through a ramen press using techniques learned in Hokkaido, but treats them like a pasta. Each varies ever so slightly in taste and texture while still registering as a ramen noodle. The noodle-riffing continues through various flavor combinations like malunggay pasta with lechon, or avocado and lemongrass shrimp. You can also take the dried versions home and pair with a topping of your own whimsy.

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