Dry Mein

December 30, 2015 / By Foodland

Dry Mein

An interesting, classic dish that originated from the island of Maui!
Course Appetizer, Side Dish
Servings 4 Servings


  • 1 package 9-11 oz. fresh saimin noodles with seasoning packet
  • 1 tablespoon vegetable oil
  • 2 teaspoons shoyu
  • 0.5 cup char siu, thinly sliced
  • 1 cup bean sprouts
  • 1 stalk green onion, chopped, white and green parts separated


  1. Using the manufacturer instructions, take the saimin seasoning packet and make the saimin broth. Reserve.
  2. Heat a pot of water to boil. Cook noodles until they are chewy and cooked.
  3. Drain noodles.
  4. Toss the noodles with the vegetable oil and shoyu.
  5. Place in a saimin bowl. Garnish with the bean sprouts, char siu and the green part of the green onions. Serve the noodles with a side of the broth. Sprinkle the white part of the green onion into the broth.
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