Spam Fried Saimin
Fried Saimin an okazuya staple which is a favorite of mine.As a youngster I would often have a small order of fried saimin, served on a paper plate wrapped in butcher paper and that was it, I was happy. A drier noodle dish than the traditional Chow Mein, there is no sauce really, just the flavorings from the saimin seasoning, soy sauce and oyster sauce. I prefer the fresh saimin noodles for this recipe, the texture remains chewy, but the frozen type works just as well and may be more readily available.
4 (3.5-4.5 oz.)pkg. frozen saimin pkgs or
2 (9-11 oz)pkg. fresh saimin noodles, cooked according to pkg.directions,drained
2 (7oz.) Hula brand dried samin, cooked according to pkg. directions,drained
1 TB vegetable oil and 2 tsp Aloha shoyu
3 pkg. saimin seasoning packets
2 TB vegetable oil
1 (12 oz) can Spam, thinly sliced
1 large onion, thinly sliced
1 large carrot, thinly sliced, slivers
3 stalks celery, thinly sliced, slivers
2 oz. string beans, trimmed, thinly sliced diagonally
½medium head cabbage, shredded
1 (9 oz) bag bean sprouts or chop suey mix
6 stalks green onion, chopped, white and green parts separated
Water as needed, ½-3/4 cup
1-3 TB Aloha shoyu
2 TB oyster sauce
1 tsp. sesame seed oil
Freshly ground black pepper
Place frozen saimin in a colander and rinse to thaw. Drain well. Toss noodles with oil and soy sauce; set aside. In a large skillet or wok over medium high heat; warm oil. Stir fry spam until slighlty browned. Add onion, carrot, celery, string beans and white parts of green onion; stir fry until crisp tender about 2 minutes. Add cabbage, bean sprouts and seasoning packets, cook 2 minutes. Stir in ½ cup of water, soy sauce, oyster sauce, sesame oil, pepper, green parts of green onion and noodles. Toss well to combine. Add additional water as needed. Taste for seasoning, add additional soy sauce as needed. Note: Hula brand is my favorite for dried saimin noodles. It's the only one I have tried that retains that important chewy texture.
Remove from heat. Serve immediately. Serves 6-8.