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Saimin noodles are a soft, egg and wheat-based noodle used in the Hawaiian dish saimin, which combines Chinese-style noodles with Japanese broth and various side dishes. It is a popular comfort food in Hawaii and can be found in fresh or dried form. Vegetarians should be aware that the broth is often fish or meat-based.
Saimin noodles are the star of saimin, a dish originating from the US state of Hawaii. These noodles are egg and wheat based and are cooked to a soft texture. Some people confuse ramen noodles and saimin noodles, as the noodles look very similar and are used in similar dishes. Saimin noodles, however, are not naturally frizzy like ramen, but instead become frizzy as they cook, and are larger and softer than traditional ramen noodles.
These noodles can be rounded or square, depending on the type of equipment used to make them. They are traditionally made long and folded for sale, and can be found in fresh and dried form. Dried saimin noodles can be extremely brittle, which is something to watch out for, and many people prefer to work with fresh noodles for more flavor and flexibility.
In the dish known as saimin, saimin noodles are served in dashi broth with side dishes such as egg, green onions, various preserved meats, and vegetables. This dish reflects the cultural fusion of Hawaii, mixing Chinese-style noodles with Japanese broth. The dish also includes a variety of ingredients and may be influenced by Filipino cuisine or other cultures prevalent in Hawaii.
Hawaiians treat saimin noodles as a food that can be eaten at any time of day. It is also often considered a comfort food. Numerous noodle stands and restaurants in Hawaii offer saimin made from fresh noodles and other locally grown ingredients, and saimin is a common late night snack throughout the islands. People also make saimin at home, using fresh, dried, or frozen noodles and whatever ingredients can be found around the house.
Due to the egg, traditional saimin noodles are not suitable for strict vegetarians and as the broth is often fish or meat based, it is important for flexible vegetarians to inform before tucking into a bowl of saimin. Some ingredients that may be included in the broth in addition to those listed above are: radishes, dried fish, pineapple chunks, spam, sprouts, Maui onions, and kelp flakes. Saimin can also be garnished with soy or spicy sauce.
Outside of Hawaii, saimin noodles can be hard to find, although as the dish of the same name has spread to some American cities, they are becoming more available in some regions. People can make a close approximation of saimin by using any egg-based wheat noodles available in Asian markets, cooking the noodles in broth, and adding the ingredients at the end so they have time to heat up, while still being crispy and flavorful.
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