American · Dinner
Hawaiian Saimin Noodle Bowl
Hawaiian plantation tradition reading thin saimin noodles in a dashi-shoyu broth topped with Char Siu pork, narutomaki fish cake, scrambled egg, green onion, and Spam slices for the local Hawaii noodle bowl with cross-Pacific influences.
$
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
685Calories
38gProtein
28gFat
68gCarbs
8gSugar
2gFiber
1840mgSodium
165mgChol
Goes well with
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international
Instructions
1
Prep
Slice char siu pork into 5mm strips. Slice Spam into 5mm pieces and narutomaki into 5mm rounds. Thinly slice scallions, separating white and green parts. Mince garlic and grate ginger.
2
Sear
Heat 2 tbsp neutral oil in a skillet over medium heat 90 seconds. Lay Spam slices in, cook 2 minutes per side until edges crisp golden. Lift to a plate.
3
Build
Whisk 2 eggs with 0.5 tsp white pepper and 0.5 tsp salt. Pour into the same skillet over medium, swirl 30 seconds, then cook 60 seconds into a thin omelette. Slide onto a board, roll tight, slice into ribbons.
4
Simmer
Bring 1.2 L water, 2 tsp dashi powder, 1/4 cup + 2 tbsp soy sauce, 2 tbsp mirin, 2 garlic cloves, 2 tsp ginger, 2 tsp sesame oil, 2 tsp honey, scallion whites, and remaining 0.5 tsp salt to a boil over high 4-5 minutes. Drop to low and hold.
5
Boil
Bring a separate pot of salted water to a rolling boil over high 4-5 minutes. Drop saimin noodles in, cook 3 minutes until just tender. Drain well.
6
Plate
Divide noodles between 2 deep bowls, ladle hot broth over each. Arrange char siu, Spam, narutomaki, and egg ribbons in groups across the noodles. Scatter scallion greens and serve immediately with chopsticks and a spoon.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7 oz) char siu pork
- 240g (8.5 oz) dried saimin noodles
- 120g (4.25 oz) Spam
- 2 free-range eggs
- 60g (2.1 oz) narutomaki fish cake
- 40g (1.4 oz) scallions
- 2 tsp dashi powder
- 1.2 L (5 cup) water
- 90ml (1/4 cup + 2 tbsp) soy sauce
- 2 tbsp mirin
- 2 tsp sesame oil
- 2 tsp clear honey
- 2 garlic cloves
- 2 tsp grated fresh ginger
- 2 tbsp neutral oil
- 1 tsp fine sea salt
- 0.5 tsp ground white pepper