Saimin (Hawaiian Noodles)
- Ready In:
- 20mins
- Ingredients:
- 21
- Serves:
-
4
ingredients
- 1 lb fresh saimin noodles or (8 ounce) package dried japanese soba noodles
- 4 cups dashi (Japanese soup stock)
- 4 ounces kamaboko, thinly sliced (fish cake)
- 8 ounces chinese roasted pork, thinly sliced (char sui)
- 1 tablespoon fresh ginger, grated
- 2 cups fresh spinach, chopped
- 6 green onions, cleaned chopped
-
Toppings
- soy sauce (optional)
- Spam, sliced (optional)
- linguica sausage, sliced (optional)
- nori, sheet (optional)
- baked ham slices (optional)
- carrot, sliced (optional)
- green cabbage, shredded (optional)
- bok choy, chopped (optional)
- mushroom, sliced (optional)
- fresh green peas (optional)
- scrambled egg (optional)
- fried egg (optional)
- green onions (optional) or scallion, sliced (optional)
- cooked baby shrimp, peeled deveined (optional)
directions
- Cook fresh noodles in a large pot of boiling water for 3 minutes. Cook dried noodles in a large pot of boiling water per package directions. Drain noodles and divide among four soup bowls. Gyoza can be divided 3 to a bowl.
- While noodles cook, heat dashi over medium heat until hot but not boiling. Pour dashi over noodles/gyoza in soup bowls.
- Garnish soup with fish cake, pork, spinach, and onions, dividing ingredients evenly among bowls. Serve with additional toppings, if desired.
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