Sapporo Ichiban Chow Mein Stuffed Bread!

Sapporo Ichiban Chow Mein Stuffed Bread!

Recently, I thought it would be interesting to revisit my fascination with bread – and ramen. I’ve found that baking bread with a bread machine isn’t all it’s cracked up to be – but using one to make dough is very cool! In the past, I’ve infused instant noodles directly into the dough; something that produced something a little funky. In my last endeavor, I used a mold shaped like a fish and we took the dough out, put it in, filled it, then added more bread on top. Since then, I’ve tried making a pizza – which had excellent results! I even used gluten free pizza dough to make my wife a pizza and that honestly was even better.

Today, I’m going to attempt to make bread dough, then stuff it with Sapporo Ichiban chow mein. I initially thought of putting an egg inside, but I thought I’d go a little more mellow on this try. Let’s give it a go!

Sapporo Ichiban Chow Mein Stuffed Bread!


  • 3 cups flour
  • 1 cup water
  • 2 tbsp oil
  • 2 tbsp sugar
  • 1 tbsp salt
  • 2 tsp yeast
  • 1 pack Sapporo Ichiban Chow Mein, prepared with mung bean sprouts and spring onion


  1. Toss all your bread ingredients into your bread machine and set to dough and let ‘er rip!
  2. Take dough out once done and flatten
  3. Fill with chow mein
  4. Close it up
  5. Bake in loaf pan for 33 minutes at 350 degrees Fahrenheit
  6. Let rest for 30-45 minutes

Sapporo Ichiban Chow Mein Stuffed Bread!

Finished (click to enlarge). Added fried egg, mayonnaise, spring onion, Bachan Japanese BBQ sauce, and sesame seed. Bread came out very well – light and airy and the chow mein didn’t make a huge bubble inside the loaf which was what I was afraid of. Worked exceedingly well and really was quite delicious! More bread to come!

A side view of the finished product (click to enlarge).

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