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Slightly sweet yet salty seasoned noodle goodness topped with delectable garnishes make this easy dry mein recipe a perfect weeknight dinner choice.

Dry mein is a popular dish in Hawai’i.  Growing up my mom would make this dish at least once a month. I loved the kamaboko and shoyu sugar glazed spam bits. Don’t tell her, but as a kid I would pick out the carrot and green onions. Now I gladly gobble all those toppings up.

Here’s another dinner idea.

What is dry mein?

Dry mein is a noodle dish tossed in sauce and topped with all types of garnishes. It is served without the typical broth (hence “dry”) as saimin or ramen does.

What type of garnishes can be used to make dry mein?

• Char siu pork
• Kamaboko
• Spam
• Green onion
• Carrots
• Bean sprouts (I often leave these out per my kids request)

What is kamaboko?

Kamaboko, also known as fish cake, is popular in Japanese cuisine. It is made by pureeing fish, adding flavorings, and pressing into a loaf shape. It is then steamed until cooked. I like to use the pink and white kamaboko. You bet as a kid I would sneak a slice or five while my mom was prepping the noodles. You can find kamaboko in the refrigerated section of your grocery store.

What type of noodles are used to make dry mein?

I use undried saimin noodles. I like the Iwamoto brand.

How long does it take to cook undried saimin noodles?

2-3 minutes in a pot of water at rolling boil. Do not go much longer than this or you will end up with mushy noodles.

How to store dry mein?

Dry mein can be placed in an airtight container and refrigerated for 3-4 days.

How to warm up dry mein?

This noodle dish can be warmed up in the microwave or tossed in a saute pan on the stove.

How to make dry mein?

Bring a large pot of water to a boil. Rinse noodles under cold running water to remove excess starch. When pot of water is at a rolling boil add noodles for 2-3 minutes or until al dente. Strain noodles and rinse with cool water to stop the cooking process. In a small mixing bowl add shoyu and sugar. Whisk until well combined and set aside. In a saute pan or wok add half of the shoyu sugar mix and fry spam until sauce has caramelized and the spam is crispy and browned. Remove spam from pan and set aside. Pour half of the remaining shoyu sugar mix to pan. Toss half of the cooked noodles in the sauce for a few seconds. Remove noodles from pan and place in a baking pan (or container of your choice). Repeat with remaining sauce and noodles. Layer char siu, green onions, carrots, kamaboko, and spam on noodles. Serve warm.

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