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Author Notes: Saimin (\?s?-?min\). Comfort, Hawaiian style. Inspired by Japanese udon, Chinese mein and Filipino pancit, saimin is uniquely Hawaiian. Hot savory broth, soft noodles, tender chicken, fresh veggies and a delicious blast of Aloha. —TheLastWonton
- 3 tablespoons olive oil
- 10 green onions, chopped
- 4 cups broccoli, chopped into large bite-size pieces
- 9 cups homemade (or good quality) chicken or turkey broth
- 4 packets (3.5oz./100g) Sapporo Ichiban or similar dry ramen/Asian soup noodle mix
- 1/2 cup chopped fresh cilantro
- 1 deli-roasted rotisserie chicken, removed from the bones, chopped or broken into large, bite-size pieces
- 4 handfuls crunchy, fresh bean sprouts
- Fresh lime for squeezing
- Shoyu (soy sauce) for drizzling
- Sriracha or sambal for embellishing
- Lime wedges and thinly sliced jalapenos, for garnish
- In a large pot heat olive oil over medium-high heat. Add chopped green onions and saute 2-3 minutes, until starting to caramelize. Add chopped broccoli and stir-fry another 2-3 minutes.
- Add broth and broth seasoning packets from noodle soup mix. Bring to a boil. Boil 2 minutes. Add noodles and cilantro and cook just 3 minutes, until noodles are al dente.
- Have 4 large soup bowl ready. Distribute noodle soup mixture evenly between bowls. Top each bowl with 1/4 of the chopped chicken and a good handful of bean sprouts. Squeeze a generous bit of lime juice over each bowl. Drizzle with shoyu. Serve right away, garnished with fresh lime wedge and thinly sliced jalapenos, if desired. Sip, slurp, munch. Mmmm. Onolicious!
- This recipe was entered in the contest for Your Best Noodle Soups
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