Hawaiian Fried Saimin

Inspired by Japanese ramen, Chinese mein, and Filipino pancit, saimin was developed during Hawaii’s plantation era. It is a soup dish that consists of soft wheat egg noodles served in hot dashi garnished with green onions.


  1. 2 Servings of ramen noodles
  2. 1 Cup coleslaw mix (shredded cabbage)
  3. 1/2 Medium onion, sliced
  4. 2 Small carrots, julienned
  5. 2 scallions, diced
  6. 1/2 lb. spam, Cubed
  7. 1/4 kamaboko fish cake, sliced
  8. 1 packet instant dashi powder
  9. 1 tsp. soy sauce
  10. pepper
  11. sea salt
  12. 2 tbsp. peanut oil


  1. Prepare the ramen noodles per package instructions and set aside. I prefer mine a little al dente for this recipe.

  2. First, peel and cut the carrots into julienned sticks. Slice onions thinly and cabbage. Cut spam into cubes. Slice kamaboko thinly. Chop scallions into small pieces.

  3. Pour a little vegetable oil in a frying pan and heat. Stir fry onions for a few seconds and then add the carrots. Once carrots are halfway done, add in spam and cook until spam forms a crispy crust. Add cabbage, kamaboko and noodles and cook until combined.

  4. Sprinkle on dashi powder, pepper and a pinch of salt. Season with soy sauce and sprinkle with chopped scallions. Give it a quick mix around and it’s done.

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