I love Sun Noodle-brand noodles for its eggy-flavor in ramen, but for making dry mein or fried noodles, Iwamoto is the best, due to its exceptional ability to hold up well when frying after being boiled, all while retaining its firm texture and not clumping together. The noodles are made on the rock in Paia. I haven’t been to the factory, but you can find their single-brand noodles in the local markets such as Foodland and Ah Fook. They’re sold in 24-oz bags, dashi not included, which yields a huge portion. They cook out fairly straight and don’t become curly. The secret to a great noodle dish is to not overcook the noodles! Find your favorite recipe, use Iwamoto noodles, and enjoy.