Dry Mein
Ingredients
1 cup chicken broth + half the saimin seasoning packet
Sauce:
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon vegetable oil
1 tablespoon hot water + half the saimin seasoning packet
Noodles and Toppings:
1 package saimin noodles
½ cup char siu, sliced thin
¼ cup bean sprouts, blanched (optional)
2 stalks green onions, chopped (green and whites separated)
Directions
Prepare the broth. Heat the chicken broth and dissolve half the saimin seasoning packet in the broth. Pour into a small bowl or cup. Top with the white part of the chopped green onions. Keep warm.
Assemble the sauce. In a small bowl, mix together the soy sauce, oyster sauce, vegetable oil and hot water with half the saimin seasoning packet. Set aside.
Cook the saimin noodles. Bring a small pot of water to a boil. Cook the noodles in boiling water until al dente (follow cooking times indicated on the noodle package). Drain the noodles and transfer the noodles to a mixing bowl.
Gradually drizzle the sauce over the noodles. Toss the noodles as you go.
Transfer the noodles to your eating bowl and top with char siu, bean sprouts, and the green part of the chopped green onions.
To serve: Eat the noodles hot! Ideally with a dab of Chinese hot mustard. Serve the cup of broth on the side. You can eat all the noodles first, and then drink the broth. Or alternate: a few bites of noodles, a sip of broth, repeat! Some people also enjoy dipping the noodles in the broth.
