Ichiban Chowmein
September 11th, 2005
Sapporo Ichiban Chowmein, instant fried noodle. Yakisoba means stir fried ramen, an influence from Chinese ramen shops in Japan around the last century.
This yakisoba style chowmein is served in a flavorful sweet sour dark sauce that taste somewhat like Worchestershire sauce mixed with a little balsamic vinegar. The tasty dried green laver (seaweed) sprinklings add an interesting flavor and textural balance.
Cooking Directions
- Bring to boil 1 cups of water.
- Add noodles and simmer about 5 minutes until water has been mostly absorbed, stir occasionally.
- Add powder sauce packet to noodle, mix well and place noodle onto serving plate.
- Sprinkle powder seaweed on top and enjoy.
Made in U.S.A. by Sanyo Foods Corp. of America.
Ingredients*
Net wt. 3.6 0z (102g)
Noodle 3.25oz
Enriched Wheat Flour (Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin), Palm Oil, Salt, Alginic Acid, Sodium Carbonate, Sugar, Monosodium Glutamate, Potassium Carbonate.
Powder Seaweed Packet 0.01oz
Powder Sauce Packet 0.35oz
Sugar, Sauce Powder (Worchestershire Sauce Powder [Vinegar, Sugar, Corn Syrup, Salt, Spices, Soy Sauce (Wheat, Soybean, Salt), Caramel Color, Citric Acid, Dextrin], Sugar, Caramel Color, Salt, Dextrin, Miso [Soybean Paste, Salt], Monosodium Glutamate, Spices, Vinegar, Citric Acid, Malic Acid, Succinic Acid, Acetic Acid), Salt, Vinegar Powder, (Modified Corn Starch, Maltodextrin, Vinegar Solids), Monosodium Glutamate, Caramel Color, Citric Acid, Tomato Powder, Calcium Carbonate, Black Pepper, Corn Oil, Disodium Inosinate, Disodium Guanylate, Red Pepper, Disodium Succinate, Artificial Flavor.
Disclaimer*
Ingredients were copied from the product label, however you should not rely solely on this information in any manner.
Sapporo Ichiban Chowmein, instant fried noodle. Yakisoba means stir fried ramen, an influence from Chinese ramen shops in Japan around the last century.
This yakisoba style chowmein is served in a flavorful sweet sour dark sauce that taste somewhat like Worchestershire sauce mixed with a little balsamic vinegar. The tasty dried green laver (seaweed) sprinklings add an interesting flavor and textural balance.
Cooking Directions
- Bring to boil 1 cups of water.
- Add noodles and simmer about 5 minutes until water has been mostly absorbed, stir occasionally.
- Add powder sauce packet to noodle, mix well and place noodle onto serving plate.
- Sprinkle powder seaweed on top and enjoy.
Made in U.S.A. by Sanyo Foods Corp. of America.
Ingredients*
Net wt. 3.6 0z (102g)
Noodle 3.25oz
Enriched Wheat Flour (Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin), Palm Oil, Salt, Alginic Acid, Sodium Carbonate, Sugar, Monosodium Glutamate, Potassium Carbonate.
Powder Seaweed Packet 0.01oz
Powder Sauce Packet 0.35oz
Sugar, Sauce Powder (Worchestershire Sauce Powder [Vinegar, Sugar, Corn Syrup, Salt, Spices, Soy Sauce (Wheat, Soybean, Salt), Caramel Color, Citric Acid, Dextrin], Sugar, Caramel Color, Salt, Dextrin, Miso [Soybean Paste, Salt], Monosodium Glutamate, Spices, Vinegar, Citric Acid, Malic Acid, Succinic Acid, Acetic Acid), Salt, Vinegar Powder, (Modified Corn Starch, Maltodextrin, Vinegar Solids), Monosodium Glutamate, Caramel Color, Citric Acid, Tomato Powder, Calcium Carbonate, Black Pepper, Corn Oil, Disodium Inosinate, Disodium Guanylate, Red Pepper, Disodium Succinate, Artificial Flavor.
Disclaimer*
Ingredients were copied from the product label, however you should not rely solely on this information in any manner.
February 6th, 2006 at 9:29 pm
not one of my favorites but not too bad, definatly better than the original sapporo that i get at my local Wal-Mart. the sweet sour flavor was a nice refreshment from the spicy flavors that are so common and the seaweed gave it nice texture.
February 13th, 2006 at 5:40 am
I can’t believe I registered to defend this!
This is quite possibly my favourite instant noodle to eat. I consume it quite fast because of how little water is needed, and because it’s not so piping hot that I can’t eat it right after cooking.
Mine doesn’t quite look like it does in your picture though. It’s a bit darker. When I boil it, I do so up until the time it starts to stick to the pot — I’m constantly stirring. When it’s time to mix the powder sauce, there is no water to drain, instead the noodles are coated in a thick paste from the cooking. When I mix the sauce, it’s not so watery, and thick enough that the noodles get tangled.
Then I sprinkle the seaweed laver. Heavenly! I once bought 4 packs of this noodle and they were all missing the laver for some reason. I cooked and ate one and I ended up not eating the rest because it tasted so different.
So there…