I've had this dish in Maui at Sam Sato's and it is unusual and tasty. Noodles are cooked, "ramen" additions are used, but the broth is served on the side. To eat, dip each bite of noodles in the broth. I've tried to create this recipe from taste and I think this is close. I've added an egg because I love noodle dishes with eggs! —Leith Devine
Sun Hawaiian Saimin Noodles, or fresh ramen noodles
bowl of ice water
double strength chicken broth (boiled down)
shoyu (soy) sauce
char siu (BBQ pork) cut into strips or Teriyaki Spam
kamaboko (surimi cake ) cut into slices; Krab surimi may be used
Bring 2 cups of water to a boil. Add the noodles and cook until they are done but not mushy, about 3 minutes. Some of seasoning packet that comes with the noodles can be added....I usually sprinkle some in the water.
Boil extra-strength chicken broth and set aside. Add green onions to taste. Put broth in separate smaller serving bowls.
Boil 2 cups of water and add 2 eggs with shells on. Set timer for 6 minutes and remove, then immediately put eggs into a bowl of ice water. To keep eggs intact, put a pinhole in the flat end of the egg...it works to keep the shells from breaking in the boiling water.
Heat frying pan with 1/4 tsp oil and add the char siu or Spam and bean sprouts. Heat quickly until warmed through.
Mix together the oil, soy sauce and hoisin sauce in a large bowl. Whisk together thoroughly and add the hot noodles. Using chopsticks, move the noodles through the mixture until coated. Place noodles into serving bowl.
Add bean sprouts, char siu or Spam, kamaboko and green onions to the noodles. Remove the shell from the egg, cut in half and add to the noodles. Add sriracha to taste.
As you eat the noodles, dip them in the hot chicken broth for each bite. Enjoy!