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Here's a small peek inside the Sun Noodle factory in Honolulu, where the humble process of mixing flour, water, eggs and other ingredients to make noodles and dumpling wrappers feeds people hungry for ramen, saimin, gyoza, won tons, and more.

It coincides with my story in the paper today, about how a tiny one-man operation that started in 1981 has grown to become a kama'aina operation at the forefront of a global ramen revolution due to its philosophy of providing artisinal noodles to restaurants' specifications and push for creativity.

Some of that creativity starts with Sun Noodle's New Jersey-based Ramen Lab, that welcomes both consumers and restaurant professionals to learn more about ramen, and helps chefs develop recipes for their shops.

Moving beyond traditional Japanese ramen, they've supported regional incarnations ranging from New York-style Italian ramen, Texas brisket tsukemen in Austin, Texas, and gator ramen in Gainesville, Fla.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her food coverage is in print in Wednesday's Crave section. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.