Dry Mein (Noodles)
Dry Mein, or sometimes called Dry Noodles, originated from Maui's local restaurant, Sam Sato's. The noodles are tossed with a shoyu-oyster sauce and garnished with local garnishes like charsiu, green onions, and bean sprouts. Served on the side is a chicken flavored broth.
Servings 2 people
Equipment
- Pot
Ingredients
- 2-3 packages fresh ramen noodles
- char siu
- green onions
- bean sprouts
Sauce:
- 1 tsp hondashi
- 2 tbsp shoyu (soy sauce)
- 2 tbsp chicken stock
- 1 tbsp oyster sauce
- 2 tbsp oil (vegetable/canola oil)
Broth:
- 1/2 cup chicken stock
- 1/2 tbsp hondashi
Instructions
Prepare the noodles:
- Bring a pot with water to a rolling boil. Add the noodles to the pot and let it cook per instructions on the package or until it is al dente. Stir the noodles to prevent any sticking to the bottom of the pot.
- Drain the noodles and rinse it with water until all of the starch is gone.
Prepare the sauce:
- Dilute the hondashi with the hot chicken stock. Mix it well until the particles have dissolved.
- Whisk together the diluted hondsashi, shoyu, oyster sauce, and oil In a small bowl. Keep whisking until the oil has been full incorporated with the ingredients.
Prepare the broth:
- Heat up the chicken stock and add it to a small serving bowl. Add the hondashi to the stock and whisk it until it has dissolved.
Assembling the Dry Mein:
- In a large bowl add the noodles and sauce. Toss the noodles until all of the noodles have been covered in the sauce.
- Serve the noodles in a bowl, then garnish it with char siu, green onions, and bean sprouts (or any other toppings you prefer). Enjoy it with the side broth to dip in as you please!
Notes
* If you don't have char siu, you could replace it with kamaboko (fish cake), spam, ham, or any meat as long as it is sliced thinly.
* The oil is to help prevent the noodles from sticking to each other.