Daily Archives: February 20, 2013

Fried Saimin, My Kind Of Beach Food

I could eat Fried Saimin any time of day or night, it’s so ONO (delicious). WHOA! Did you hear that? That was my stomach, that’s how much I like this dish. I never thought to make it myself; back home in Hawaii you can get it even at the gas station. I know, I know the jokes about gas station food, but in Hawaii there’s a company that only makes grab-n-go foods for gas stations, and they are very good.

On our last trip home, every day we went to the beach, duh! And on the way I made DH stop to get something to take with us on our long days of baking in the sun; it was a tough job, but someone had to do it. A favorite place for me is Zippy’s, a family restaurant with take outs and at most locations a full service restaurant and bakery. I counted no less than 4 times I got Fried Saimin or noodles. When we got home I did several searches on the Internet and morphed a recipe I like, maybe you will too.

Zippy’s Fried Saimin @ the BEACH!!

Zippy’s Fried Saimin @ the BEACH!!

Fried Saimin or Noodles

1 pkg. fresh Yaki Soba noodles (I get JFC Intl. brand, no sauce included)

1 Tbsp. Vegetable Oil

¼ C. Water

Prepare the noodles first, by heating the oil in a large non-stick pan over medium; add all 3 individual servings of noodles in along with the water. Wait a few minutes and loosen the noodles with tongs, tossing gently, until they are just warmed. Place in a large bowl and set aside.

Now let’s build:

½ – 1 C. matchstick Carrots (I buy the bagged stuff)

¼ of small Cabbage, shredded

½ of a pkg. Bean Sprouts (mung bean is best)

6-8 stalks Green Onion, chopped reserving some for garnish

1 6oz. pkg Kamaboko, sliced into large matchsticks (see photo below)

Approx. ½ lb. Char Siu or Chinese BBQ Pork, sliced (also see photo below)

Toss all of the above ingredients with the warm noodles.

You need a sauce:

½ C. Water

3 Tbsp. Soy Sauce (I go with Aloha brand Shoyu)

2 Tbsp. Oyster Sauce

1 tsp. Sesame Oil

<edit, I totally forgot>  1 tsp. – 1 Tbsp. Dashi, to taste

Combine your sauce and pour and toss with your noodles. Set aside to allow the sauce to be absorbed into your noodles mixture.  <edit – So sorry, I forgot about the dashi or the dried soup mix that usually comes with a package of Asian-style noodles.  If not, you can always look for that separately, it’s a great seasoning for other things too.>

Garnish with a handful of chopped Green Onion and more Char Siu. Serve warm or at room temperature.  Leftovers are excellent for breakfast.

Kamaboko or Steamed Fish Cake

**Tasty Additions-crispy fried SPAM!!!  Glorious SPAM!!

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