If you light a lamp for someone else it will also brighten your path.
Dry mein is a dry noodle dish made from the same noodles you use in Saimin. It was created by a Chinese cook at the Japanese-owned Sam Sato’s restaurant, back when the restaurant was in its first location in Pu‘unene. Today, there is almost always a wait during the lunch hour, with locals lining up for their dry mein. The seasoned noodles are topped with julienned char siu pork, chopped green onions, and bean sprouts and served with a side of dashi for dipping, sipping, or pouring all over. My go-to order at the restaurant is one small bowl dry mein, with a side of hot mustard, one barbecued teriyaki beef stick, and one red bean (azuki/adzuki) pie crust manju.
- 1½ pounds fresh saimin noodles, homemade or store-bought (such as Iwamoto or Sun Noodle brand)
- 6 ounces bean sprouts
- ¼ cup neutral oil
- ¼ cup soy sauce (shoyu)
- 2 tablespoons oyster sauce
- Freshly ground black pepper
- 1 pound Char Siu Pork , julienned
- 6 green onions, green parts only, chopped
- 1 recipe dashi broth
- 4 to 6 Teriyaki Beef Sticks
- Hot mustard paste , for serving
Bring a large pot of water to boil over high heat. Rinse the noodles under the kitchen faucet to remove any excess cornstarch. Place the bean sprouts in a large colander and set in the kitchen sink. Cook the noodles in the boiling water until they begin to float to the top, about 1 minute. Do not overcook the noodles; you want them to be al dente.
Pour the noodles into the colander with the bean sprouts. Give the colander a good shake and transfer the noodles and bean sprouts to a bowl. Toss them with the oil, soy sauce, oyster sauce, and black pepper to taste. Toss in the char siu and green onions. If desired, serve with a bowl of dashi, a teriyaki beef stick, and a small dash of hot mustard.