Menus: Dry Mein Delicious

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Dry Mein. The Tasty Island's Project Dry Mein. In summarizing this Dry Mein's deconstructed and reconstructed project, the noodles are absolutely the star of the dish, to which the Sun Brand "Nama" style saimin is the preferred choice, to the best I'd consider based on what I'm told about it. An interesting, classic dish that originated from the island of Maui!

Share some people, cooking is indeed work which is quite simple. Besides they are indeed hobbies cooking and have talents cooking that is quite, they are also smart in integrating each dish so that it becomes dish delicious. But there are those who cannot be able to cook, so they must search and see recipes that are easy to follow.

Dry Mein Noodles are cooked, "ramen" additions are used, but the broth is served on the side. To eat, dip each bite of noodles in the broth. 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 use 12 ingredients and 5 the steps. Here guides how you make it.

The main ingredient Dry Mein as follows:

  1. Provide 1 of Or 2 Bag Iwamoto Noodles depending on how much u make.
  2. Prepare 1 bag of Bean Sprouts.
  3. Provide 1 of Char Siu.
  4. You need 1 of Egg.
  5. Provide 1 of Kamaboko.
  6. You need 1 of Green Onion.
  7. Prepare 1/2 C of Shoyu.
  8. Prepare 1 of Oyster Sauce as needed.
  9. Prepare 1 of Tabasco for personal flavor.
  10. Prepare 1/4 C of Olive Oil.
  11. You need 1 of Tray.
  12. Prepare 1 of Dashi (Broth).

The dish is now easily the restaurant's bestseller, its combination of al dente noodles, bits of char siu pork, bean sprouts and cut green onions the epitome of local comfort-food simplicity at its best. 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, crunchy bean sprouts, and fresh sharp green onions. Learn how to make Dry Mein.

Steps Dry Mein

  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.

Dry Mein originated from Maui's local restaurant, Sam Sato's. This is a very simple dish. Sometimes the simplest dish usually tastes the best. 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.