We love noodles in Hawaii! From Saimin to Somen and Chicken Long Rice, we embrace all types of noodle dishes. Here are the classics and how to make them!
Noodles in Hawaii
There are many, many types of noodles in Hawaii.
But it doesn't start and end with just saimin noodles. We also love glass noodles which we use to make Chicken Long Rice. You know how people on the recommend chicken noodle soup when you're under the weather? Try Chicken Long Rice instead ^_^ We use yet another type of glass noodles called dangmyeon (thicker, chewier) to make Japchae, a Korean noodle dish that is a key component of Korean Plate Lunch.
We use somen noodles for Somen Salad. It has the word "salad," but it's really a chilled noodle dish. Soba shows up all the time in Hawaii. So does chow funn (Hawaii has the best chow funn). We have chow funn noodle soup, chow funn in saucy stir fries and dry stir fries. Nothing beats fresh chow funn, sold by the pound! Take home and cook dinner.
We always keep a pantry full of rice noodles (also called rice vermicelli and rice sticks) for simple noodles soups and the famous Flipino dish, Pancit Bihon.
Don't even get us started on the chow mein train. A few other dreamy Hawaii noodles include e-mein/e-fu and crispy cake noodles (heavenly!)
Love carbs? You'll love Hawaii.
Here are a few favorites that you can easily make at home: