Sapporo Ichiban Ramen, Original, 3.5-Ounce Packages (Pack of 21)
- Pack of twenty one, 3.5-ounce (total of 73.5-ounces)
- Cooks in 3 minutes
- Made in USA
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Manufactured in a facility that also processes shrimp products.
1. In a small pot, bring 2 cups (500 ml) of water to a boil. Add noodles, breaking up if desired. Cook 3 minutes, stirring occasionally. 2. Remove from heat. Stir in seasoning from soup base packet. 3. Try adding an egg, desired vegetables and leftover meat.
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Top Customer Reviews
The instructions are plain silly, though. My family has always prepared these noodles this way: 1. boil water in a pot, 2. add in the soup base, 3. add in the noodles, and then cook them together till the noodles are soft enough to eat (I like them slightly undercooked). Cooking the noodles in the soup base makes them taste better. Do not overcook, and do not let noodles sit in soup for too long while eating (e.g., longer than half an hour), or noodles will become too soft and fat.
Then I pull the noodles out first and douse them with hot sauce--so the hot sauce will cling to the noodles as well as the soup--and then pour in the soup. That vinegary Tabasco taste mixed with the salty noodles and soup is very good. The noodles are also good with an egg--cracked into the pot after the soup base, and cooked together with the noodles.
To be healthy:
(a) throw away the spice pack. These noodle spice packs, any brand, are high in sodium, fats, MSG.
(b) boil noodles and throw away the water. These noodles, any brand, are coated with a waxy substance to protect their freshness. They will come out when you boil it- so pour away the water. The noodles will taste better too.
Great quality and not your typical Ramen noodle. Once you have these, you'll never go back to the 10 for a $1 Ramen noodles (unless you are in college).
One improvement I wish Sapporo Ichiban would make is: add about 10-20% more noodles. 2 packages is a bit more than my bowl or my stomach can take but I find myself running out of noodles and the meat, vegetables and broth populate the bottom of the bowl.
I've been having this for breakfast every day during a work week for the past 3 years I believe and wonder when I'll break this culinary habit. I've alternated my meats and vegetables around this Ichiban dish which probably has me thinking that I'm getting a variety making my obsession last this long. I guess the change to french toast and bacon on the weekends has helped.
Of course, you know that in Hawaii it is called Saimin. After a high school game, dance or event we would head over to the Saimin House in Kalihi and along with Teriyaki sticks would wolf down a large bowl. Of course now its a Pho' shop that we eat noodles at huh? Sorry it isn't the same.
Most Recent Customer Reviews
We especailly enjoy that the noodles hold their own....stand up to the broth....not mushy! My husband prefers to use them in chicken broth with additon of se food or other protein... Read morePublished 10 months ago by elston
Love the noodles alone. Can add other items such as gravy, left over meats, spinach, green onions, and scramble an egg into the hot soup before serving.Published 22 months ago by Avid Reader
I purchase these for my grandson who has been eating them for a long time. They smell & taste SO MUCH better than the "stuff" that can be purchased in the supermarket.Published on August 26, 2014 by E. Roosevelt
outside of Sagamihara where the noodle man comes out at night and cooks fres on the street from his cart. Oh what I would give to be there tonight.Published on June 3, 2014 by Mike Mcconkey