Our Story.

Bonney Lake, Washington. 2024.

Ashley wasn’t trying to start a company. She was trying to fix dinner.

Every weeknight ramen bowl her family made tasted like sodium and not much else. The flavor packet was the problem — not the solution. She looked for a sauce built for the bowl. The chili-pepper bottles missed it. The drizzle-style finishers missed it. Stir-fry sauce missed the point. The product she wanted didn’t exist.

So she made it.

The first batch came together on the stove in her kitchen. She tested it on her husband Mike, then their friends, then a small list of people online willing to try a brand they’d never heard of. The first batches shipped from the garage — Original, Spicy Tokyo, Citrus Shoyu — and sold through.

That’s the whole story. There’s no celebrity chef. No accelerator. No outside money. Ashley invented the category — ramen sauce — because she needed it to exist. Mike runs operations. The brand is independent, family-owned, and made in the USA in small batches.

NoodleBomb is built on one bet: that a sauce engineered for one job, made well, will earn a permanent place on the counter — and that what works on ramen also works on rice, eggs, dumplings, chicken, and most of what shows up at dinner.

Pour bold.

— Ashley March, founder

— Mike March, operator