Recipe: Perfect Dry Mein

Recipe: Perfect Dry Mein Delicious, fresh and tasty.

Dry Mein. Dry mein is a popular dish in Hawai'i. Growing up my mom would make this dish at least once a month. Dry mein is a noodle dish tossed in sauce and topped with all types of garnishes.

It's made by boiling saimin noodles and then quickly tossing the noodles in a savory sauce.

Watch Chef Keoni prepare this interesting, classic dish that originated from the island of Maui!

Dry mein made its first Sam Sato's menu appearance while the restaurant was in Puunene, created by one of the kitchen's Chinese cooks.

You can cook Dry Mein using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients of Dry Mein

1. You need 1 of Or 2 Bag Iwamoto Noodles depending on how much u make.

2. You need 1 bag of Bean Sprouts.

3. You need 1 of Char Siu.

4. You need 1 of Egg.

5. It’s 1 of Kamaboko.

6. You need 1 of Green Onion.

7. You need 1/2 C of Shoyu.

8. It’s 1 of Oyster Sauce as needed.

9. You need 1 of Tabasco for personal flavor.

10. You need 1/4 C of Olive Oil.

11. It’s 1 of Tray.

12. Prepare 1 of Dashi (Broth).

The dish is now easily the restaurant's bestseller, its combination.

Dry mein is somewhat similar to a lo mein, in that it's essentially noodles tossed in sauce.

Alana's Hawaiian version is tossed with a soy-oyster sauce, with slivers of Chinese char siu.

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Dry Mein step by step

1. Boil water rapidly then add noodles until next water boils again DO NOT OVER COOK!!!!.

2. Drain noodles over bean sprouts then rinse with cold water.

3. Add shoyu, oyster sauce & oil to tray spread it around and mix in noodles.

4. Add bean sprouts, char siu, top it off with green onions, egg, and kamaboko.

5. Pour shoyu and tabasco with pepper.

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Dry Mein originated from Maui's local restaurant, Sam Sato's.

Sometimes the simplest dish usually tastes the best.

The reason why this is called Dry Mein is because the noodles are tossed in a.

Boil noodles according to package directions; rinse briefly under cold water and drain.