In Hawaii, we can buy both fresh and frozen saimin noodles (I like to go to the Sun Noodle factory for fresh ramen noodles).
Without the soup, fried saimin is still saimin (the Cantonese equivalent is chow mein, while the Japanese equivalent is mazemen).
Saimin is the traditional noodle soup of Hawaii, much like ramen and wonton mein are in Japan and Cantonese cuisine, if you recall this post about it.
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Saimin is a popular noodle soup dish in Hawaii, and fried saimin is the same dish but without the soup. Noodles and toppings like Spam, kamaboko (fish cake), carrots, eggs, and green onions are all that are required.
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Saimin dried should be prepared as directed on the package, saving the seasoning packets for later. Noodles should be mixed with a tablespoon of oil and two teaspoons of soy sauce. Warm up 2 tablespoons oil in a sizable skillet over medium-high heat. Stir fry spam until slightly browned. Stir-fry for about two minutes, adding the onion, carrot, and green onion whites. Add cabbage, bean sprouts, and seasoning packets, cook 2 minutes. Add noodles, 1/2 cup water, 1 to 3 tablespoons each of soy sauce, oyster sauce, sesame oil, and black pepper. Toss well to combine. Add additional water as needed. Taste for seasoning, add additional soy sauce as needed.
Add the oil to a frying pan set over medium-high heat before adding the spam and char siu. Stir fry for a few minutes. Add cabbage, carrots, kamaboko, 12 of the green onion, and onions when the Spam and char siu is just beginning to lightly brown. Continue to stir fry for a few minutes until browned. Add the cooked egg, saimin noodles and dashi packs. After stir frying add the shoyu. Transfer to a serving plate after stirring until the shoyu has been incorporated. Note: After plating, garnish the dish with the remaining green onions.
In Hawaii, fried saimin, a stir-fry of curly noodles, Spam (or char siu pork), and vegetables seasoned with dry dashi (Japanese soup stock), is a must-have for potlucks. This dish can be found on the menus of nearby eateries, including okazu-ya and saimin stands. Some locations, such as Leeward Drive-Inn and Shige’s Saimin Stand on Oahu, even specialize in it. Read More:
We asked Keoni Chang, chief food officer at Foodland Super Market, to show us step-by-step how to make this classic local dish. It’s simple, especially if you have the ingredients prepped ahead of time.
FAQ
Can you fry ramen noodles to make it crispy?
Noodles should be fried in batches until crisp and golden brown. If any noodles stick out of the oil, you might need to turn them over once. As the noodles crisp, the bubbles will become smaller, signaling that they are done.
Can you fry ramen noodles?
From the Test Kitchen. You’ll lightly fry tender ramen noodles to create a delightfully crunchy exterior and then finish them with a tiny bit of soy sauce for a crisp, contrasting texture. They make the ideal foundation for a colorful combination of sautéed cabbage and sweet peppers, as well as a decadent soft-boiled egg.
What is the difference between Saimin noodles and ramen noodles?
Saimin noodles are comparable to ramen, but the dough contains more eggs and more ash. The noodles have a stronger flavor and a chewier texture thanks to these ingredients. Typically, the noodles are served with a straightforward meat, such as char siu pork, in a clear broth.
Can you make fried noodles with instant ramen?
Put one tablespoon of sesame oil in a pan and heat it on high. Add drained noodles to pan and begin stirring gently. Continue for an additional three to five minutes, or until the noodles start to slightly firm up. Stir in 1 to 2 tbsp soy sauce.
