Quick Recipe Version (TL;DR)
Quick Ingredients
- 20 oz fresh thin egg noodles or saimin (or 12 oz dried egg noodles)
- 8 oz char siu (Chinese BBQ pork), thinly sliced
- 3 cups mung bean sprouts
- 4 green onions, thinly sliced
- 5 tbsp unsalted butter
- 2 tbsp shoyu (soy sauce)
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/2 tsp white pepper
- 2 tsp instant dashi granules (divided)
- 1 tsp toasted sesame oil (plus more to taste)
- 4 cups low-sodium chicken broth + 2 cups water
- 1-inch piece fresh ginger, sliced
Do This
- 1. Simmer broth: In a pot, combine 4 cups chicken broth, 2 cups water, ginger, 1 tsp dashi, and 1 tbsp shoyu; simmer 10 minutes. Finish with 1 tsp sesame oil; keep hot.
- 2. Make shoyu-dashi butter: Melt 5 tbsp butter; whisk in 2 tbsp shoyu, 1 tbsp oyster sauce, 1 tsp sugar, 1/2 tsp white pepper, and 1 tsp dashi dissolved in 2 tbsp hot water. Keep warm.
- 3. Blanch sprouts: Boil a large pot of water; blanch bean sprouts 30 seconds. Remove and drain.
- 4. Cook noodles: In the same water, cook fresh noodles 1.5–2 minutes (dried 3–4) until chewy. Drain well; brief hot rinse; shake dry.
- 5. Toss “dry”: In a large bowl, combine noodles with most of the shoyu-dashi butter and 2–3 tbsp hot broth to loosen; toss until glossy, not soupy.
- 6. Add toppings: Fold in char siu and bean sprouts; season with a splash of shoyu or sesame oil if needed.
- 7. Serve: Divide into bowls; top with green onions. Serve hot broth on the side to sip between bites.
Why You’ll Love This Recipe
- Classic Maui dry mein flavor: chewy noodles, savory shoyu-dashi butter, and sweet-charred char siu.
- Quick weeknight-friendly: 30 minutes, one pot of boiling water, one small saucepan.
- Balanced bite: a “dry” glossy noodle toss with a light, soothing broth on the side.
- Highly flexible: swap proteins, adjust richness, and dial in the chew to your taste.
Grocery List
- Produce: Mung bean sprouts, green onions, fresh ginger
- Dairy: Unsalted butter
- Pantry: Fresh egg noodles or saimin, char siu (pre-cooked Chinese BBQ pork), shoyu (soy sauce), oyster sauce, instant dashi granules, toasted sesame oil, low-sodium chicken broth, sugar, white pepper, sesame seeds (optional)
Full Ingredients
Noodles & Toppings
- 20 oz fresh thin egg noodles or saimin (or 12 oz dried thin egg noodles)
- 8 oz char siu (Chinese BBQ pork), thinly sliced or cut into matchsticks
- 3 cups mung bean sprouts (about 6 oz), rinsed
- 4 green onions, thinly sliced
- 1 tsp toasted sesame seeds (optional, for garnish)
Shoyu-Dashi Butter
- 5 tbsp (70 g) unsalted butter
- 2 tbsp shoyu (soy sauce)
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/2 tsp ground white pepper
- 1 tsp instant dashi granules dissolved in 2 tbsp hot water
- 1 tsp toasted sesame oil
Sipping Broth
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 tsp instant dashi granules
- 1-inch piece fresh ginger, thinly sliced
- 1 tbsp shoyu (soy sauce)
- 1 tsp toasted sesame oil
Step-by-Step Instructions
Step 1: Prep the toppings and aromatics
Thinly slice the char siu and green onions. Rinse the bean sprouts and drain well. Dissolve 1 tsp instant dashi granules in 2 tbsp hot water for the shoyu-dashi butter; set aside. Keep everything near the stove so you can move quickly once the noodles are cooked.
Step 2: Simmer the light sipping broth
In a medium saucepan, combine 4 cups chicken broth, 2 cups water, sliced ginger, 1 tsp instant dashi granules, and 1 tbsp shoyu. Bring to a simmer over medium heat and cook for 10 minutes to infuse the ginger. Turn heat to low and finish with 1 tsp toasted sesame oil. Keep hot for serving.
Step 3: Make the shoyu-dashi butter
In a small saucepan over low heat, melt 5 tbsp unsalted butter. Whisk in 2 tbsp shoyu, 1 tbsp oyster sauce, 1 tsp sugar, 1/2 tsp white pepper, and the prepared dashi mixture. Simmer gently for 1–2 minutes, whisking, until emulsified and glossy. Keep warm (lowest heat) so it stays pourable.
Step 4: Blanch the bean sprouts
Bring a large pot (at least 4 quarts) of water to a rapid boil. Add the bean sprouts and blanch for 30 seconds. Use a spider strainer to lift them out and drain well. Keep the water boiling for the noodles.
Step 5: Cook the noodles until pleasantly chewy
Add the noodles to the same boiling water. Cook fresh noodles for 1.5–2 minutes (or dried noodles for 3–4 minutes) until just tender with a springy bite. Drain very well and give a quick 5-second hot-water rinse to remove excess starch. Shake off as much water as possible so the noodles stay “dry.”
Step 6: Toss noodles with the butter and mix-ins
Transfer the hot noodles to a large bowl. Add about two-thirds of the shoyu-dashi butter and 2–3 tablespoons of the hot broth to loosen. Toss vigorously with tongs until the noodles look evenly glossy but not sauced like a soup. Fold in the char siu and blanched bean sprouts. Taste and add more shoyu-dashi butter or a spoonful of broth if you want a touch more seasoning or slip.
Step 7: Plate, garnish, and serve with broth on the side
Divide the noodles among warm bowls. Top with plenty of sliced green onions and a sprinkle of sesame seeds, if using. Ladle the hot broth into small cups or bowls and serve alongside for sipping between bites. Enjoy immediately while everything is hot and fragrant.
Pro Tips
- Use fresh saimin or thin egg noodles for the signature chew; avoid overcooking by tasting early.
- Keep the noodles “dry” by draining thoroughly; a quick rinse reduces starch so the butter coats evenly.
- Warm bowls help keep the sauce fluid and noodles glossy—just rinse bowls with hot water before serving.
- Keep the shoyu-dashi butter warm and whisk before using so it stays emulsified and doesn’t split.
- Adjust saltiness at the table with a splash of shoyu and a pinch of white pepper, Maui diner–style.
Variations
- Vegetarian: Swap char siu for pan-seared shiitakes or tofu; use kombu-shiitake dashi and vegetable broth.
- Spicy Dry Mein: Add 1–2 tsp chili oil or a pinch of togarashi to the shoyu-dashi butter.
- Seafood Twist: Toss in blanched shrimp or fish cake (kamaboko) along with the sprouts.
Storage & Make-Ahead
The shoyu-dashi butter can be made 1 week ahead; refrigerate in a jar and rewarm gently until fluid. The broth keeps 4 days in the fridge or up to 2 months frozen; reheat to a simmer. Cook noodles just before serving for best texture. Leftover assembled noodles keep up to 1 day; reheat gently in a skillet with a splash of broth to re-gloss.
Nutrition (per serving)
Approximate: 600 calories; 24 g protein; 55 g carbohydrates; 30 g fat; 5 g saturated fat; 3 g fiber; 1300 mg sodium. Values will vary with noodle brand and char siu cut.
