Quick Recipe Version (TL;DR)
Quick Ingredients
- 14 oz fresh saimin noodles (or 12 oz dried ramen)
- 2 large eggs + 1/8 tsp kosher salt
- 4 oz Spam (diced 1/4-inch) or 4 oz char siu (thinly sliced)
- 4 oz kamaboko (pink-and-white fish cake), thin half-moons
- 2 cups thinly shredded green cabbage (about 6 oz)
- 4 green onions, thinly sliced (whites/light greens for stir-fry, dark greens for garnish)
- 2 tbsp neutral oil, divided
- 1 tsp toasted sesame oil
- 2 tbsp shoyu (soy sauce)
- 1 tsp instant dashi powder + 2 tbsp hot water
- 1 tsp sugar
- 1/4 tsp ground white pepper
Do This
- 1. Dissolve 1 tsp dashi in 2 tbsp hot water; stir in 2 tbsp shoyu, 1 tsp sugar, and 1/4 tsp white pepper.
- 2. Whisk eggs with 1/8 tsp salt; cook as a thin omelet in 1 tsp oil (medium heat, 45–60 sec), cool, roll, and slice into ribbons.
- 3. Boil noodles until just tender (fresh 45–60 sec; dried ~2 min), drain, rinse cold, and toss with 1 tsp oil.
- 4. Heat a large skillet/wok over medium-high; add remaining oil (about 1 1/2 tbsp). Crisp Spam 2–3 min (or warm char siu 60–90 sec). Add kamaboko; stir 30 sec.
- 5. Add cabbage; stir-fry 1–2 min. Add noodles and pour in sauce; toss 1–2 min until glossy and hot.
- 6. Fold in green onion whites and egg ribbons; finish with 1 tsp sesame oil. Garnish with dark green onion tops; serve.
Why You’ll Love This Recipe
- Classic island comfort: chewy saimin noodles, savory Spam or char siu, and sweet kamaboko in one skillet.
- Fast weeknight meal: ready in 25 minutes with minimal prep.
- Flexible: use Spam or char siu and scale veggies to taste.
- Balanced umami: light soy-dashi glaze that coats without overpowering.
Grocery List
- Produce: Green cabbage, green onions
- Dairy: Eggs
- Pantry: Fresh saimin or dried ramen, Spam or char siu, kamaboko, shoyu (soy sauce), instant dashi powder, sugar, ground white pepper, neutral oil, toasted sesame oil
Full Ingredients
Noodles & Sauce
- 14 oz fresh saimin noodles (or 12 oz dried ramen)
- 2 tbsp shoyu (soy sauce)
- 1 tsp instant dashi powder dissolved in 2 tbsp hot water
- 1 tsp sugar
- 1/4 tsp ground white pepper
Proteins & Veg
- 2 large eggs
- 1/8 tsp kosher salt (for the eggs)
- 4 oz Spam, diced 1/4-inch or 4 oz char siu, thinly sliced
- 4 oz kamaboko (pink-and-white fish cake), thin half-moons
- 2 cups thinly shredded green cabbage (about 6 oz)
- 4 green onions, thinly sliced (separate whites/light greens from dark greens)
- 2 tbsp neutral oil (such as canola or avocado), divided
Finishing & Garnish
- 1 tsp toasted sesame oil
- Extra shoyu to taste (optional)
- Toasted sesame seeds (optional)
Step-by-Step Instructions
Step 1: Mix a quick shoyu–dashi sauce
In a small bowl, dissolve 1 tsp instant dashi powder in 2 tbsp hot water. Stir in 2 tbsp shoyu, 1 tsp sugar, and 1/4 tsp white pepper. Set this sauce near the stove; the stir-fry moves quickly.
Step 2: Make fluffy egg ribbons
Beat 2 eggs with 1/8 tsp kosher salt. Heat a nonstick skillet over medium heat (about 325°F pan surface) and add 1 tsp neutral oil. Pour in the eggs, tilting the pan to form a thin, even layer. Cook 45–60 seconds until just set, then slide onto a board. Roll into a cylinder and slice crosswise into thin ribbons. Reserve.
Step 3: Par-cook and prepare the noodles
Bring a pot of water to a rolling boil. Cook fresh saimin 45–60 seconds (just relaxed but still springy) or dried ramen about 2 minutes (slightly shy of package time). Drain, rinse briefly under cold water to stop cooking, and shake dry. Toss with 1 tsp neutral oil to prevent sticking; set aside.
Step 4: Preheat the pan for a good sear
Heat a 12-inch skillet or wok over medium-high until a drop of water sizzles (about 400–425°F pan surface), 2–3 minutes. Add the remaining neutral oil (about 1 1/2 tbsp) and swirl to coat.
Step 5: Brown the protein and warm the kamaboko
Add Spam and cook, stirring occasionally, until edges are browned and crisp, 2–3 minutes. If using char siu instead, stir-fry just 60–90 seconds to warm and lightly sear. Add the sliced kamaboko and cook 30 seconds more. Push everything to the side of the pan.
Step 6: Stir-fry cabbage and noodles with the sauce
Add the shredded cabbage to the open space and stir-fry until just wilted but still crisp, 1–2 minutes. Add the drained noodles and pour the shoyu–dashi sauce over the top. Toss and stir-fry vigorously until the noodles are evenly coated, glossy, and hot, 1–2 minutes. If the pan seems dry, sprinkle in 1–2 tbsp water to create steam and help the sauce cling.
Step 7: Finish and serve
Fold in the green onion whites/light greens and the egg ribbons. Drizzle with 1 tsp toasted sesame oil and toss 10–15 seconds. Taste and add a splash more shoyu or a pinch of white pepper if needed. Plate immediately and garnish with the dark green onion tops (and toasted sesame seeds, if using).
Pro Tips
- Rinse and oil the noodles lightly after boiling so they don’t clump in the pan.
- Use a wide, hot pan. Space prevents steaming and gives you those tasty browned edges on Spam and noodles.
- Slice everything thinly; small pieces reheat quickly and blend into the noodles.
- If using char siu, don’t overcook it—warm it just enough to sear or it can dry out.
- A tablespoon or two of water added during stir-fry creates steam that loosens the noodles and helps the sauce coat evenly.
Variations
- Char Siu Style: Swap Spam for 4 oz sliced char siu and add a tiny pinch of five-spice to the sauce for a fragrant twist.
- Kimchi Saimin: Add 1/2 cup chopped, well-drained kimchi with the cabbage and finish with a few drops of chili oil.
- Veggie-Forward: Omit Spam/char siu; add 6 oz sliced shiitake or firm tofu and a few snap peas for extra crunch.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat with 1–2 tbsp water or a splash of hot dashi to loosen, 2–3 minutes, tossing until hot. The noodles aren’t ideal for freezing, but you can slice the Spam/char siu, kamaboko, and cabbage up to 2 days ahead; store separately. Make egg ribbons up to 1 day in advance.
Nutrition (per serving)
Approximate values using Spam: 370 calories; 17 g protein; 43 g carbohydrates; 16 g fat; 2 g fiber; 1,200 mg sodium. Values will vary with char siu, brand of noodles, and added garnishes.
