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Sapporo Ichiban Ramen, Original, 3.5-Ounce Packages (Pack of 21) |  | Brand: SAPPORO
Category: Grocery
List Price: $22.26
Buy New: $12.99
as of 3/19/2010 17:43 CDT details
You Save: $9.27 (42%)
New (5) from $12.99
Seller: ABCTOY4me
Rating:  14 reviews
Sales Rank: 1510
Ingredients: Oriental Noodles
Number Of Items: 21
Shipping Weight (lbs): 0.3
Dimensions (in): 5.7 x 6.9 x 1.1
UPC: 076186000011
EAN: 0076186000011
ASIN: B000H23ZE4
Release Date: July 18, 2006
Availability: Usually ships in 1-2 business days
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| Features:
| • | Pack of twenty one, 3.5-ounce (total of 73.5-ounces) | | • | Cooks in 3 minutes | | • | Made in USA |
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| Editorial Reviews:
Product Description
Traditional quality of Sapporo Ichiban. Cooks in 3 minutes. Made in USA.
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| Customer Reviews:
Showing reviews 1-5 of 14
 disapointing February 10, 2010
carol Assum (Cleveland OH USA)
was really looking forward to this shipment--I remember Sapporo from my younger years in San Fran. Spice packs were everything I remembered and loved but the noodles had a funny "off" taste, like the oil they used to fry them was waaaay past prime. Finally just ripped out the spice packets and used ramen noodles from grocery store. will not order again.
 Love these noodles. I'm using the word "love" here. January 4, 2010
Brian B. Hart (Celebration, FL)
I've lost track of how many of these packages I've eaten in my lifetime. Mom would make these for us for lunch as kids growing up, sometimes embellishing them with chopped green onions, soy sauce, or bits of cooked egg. Quick and tasty, and well worth the small premium over other ramens.
They're hard to find where I love, so I was delighted to see them on Amazon AND Prime-eligible.
The best basic ramen noodle out there December 28, 2009
Joanne (Burbank, CA)
Nearly every day for my work lunch, I eat 1/3 of a ramen noodle packet, embellished with some leftover grilled meat and tons of vegetables from home. I've tried dozens of different brands/styles and this is my hands-down favorite. The broth is tasty but interesting and not too chemical-tasting (I usually use about twice to three times the amount of water called for and it's still fine, given my additions). And the noodles cook up with a nice bite and aren't at all mushy.
I've already gone through a whole case and am ordering my second. The price at amazon is the best I've seen.
The soup base is key to this ramen! December 11, 2009
Spacecowboy (Seattle, WA)
1 out of 1 found this review helpful
I prepare this ramen like most of you except I drain the 2 cups of water the noodles are boiling in. I prepare another pot that heats up the soup separately and after draining the noodles (because the water gets starchy and the soup has a cloudy look to it) I pour the soup over the noodles with bean sprouts, chinese red pork (char siu)or left over beef steak or spam cut up into bits that will fit on my chinese soup spoon. Bits of spam is one of my favorite meats to eat with because its saltiness gives the soup base another dynamic flavor along with Tobasco Sauce. When eaten with chinese red pork there's another tasty dimension and leftover steak (usually NY or rib eye) makes for a hefty beefy brothy change. Sprinkle fresh cut green onions and I don't know how you can go to a Pho' shop. When I use the chinese red pork I keep it out of the soup till it is joined with the noodles otherwise your broth turns a not so appetizing red. Snap peas, bean sprout, cabbage and any of your other crunchy vegetables will make this dish fit for a King.
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.
Love them. December 9, 2009
Bader A. Alsaeed (Portland, OR USA)
I don't usually eat cauliflower or broccoli but when i add them to this ramen they taste AMAZING! I think its the little seasoning pouch. highly recommended.
Showing reviews 1-5 of 14
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