posted by Nalani 10-19-102 3:53 PM
Saimin
Water and salt to cook noodles
6 cups chicken, beef, or vegetable broth
2 teaspoons shoyu
8 dried opae shrimp
4 ounces dry or uncooked saimin noodles per serving Green onions, finely minced
Toppings: Meat, fish, fowl, cut in thin strips such as roast pork, char siu, ham, steak, chicken, duck, fish cake, shrimp Vegetables, rough cut such as choy sum, watercress, bok choy, mustard cabbage, Chinese cabbage
Bring one gallon of water and 2 Tablespoons of salt to a boil. Cook the noodles for 3 minutes or until tender. Do not overcook. Drain. Rinse with cold water and set aside. Blanch vegetables and rinse with cold water. Place noodles in individual bowls. Cover with choice of meats and vegetables. Bring broth to a high boil and pour over noodles and toppings. Garnish with green onions. Serves 4 to 6.