Ingredients

• 1 pound saimin noodles
• 1 fluid ouce Aloha Shoyu
• 1 package char siu or kamaboko
• 1 fluid ounce canola oil
• 1 bunch green onion
• Black pepper, to taste
• Hondashi (for noodles and broth), to taste

Directions

1. Start by bringing water to a boil in a large pot. The more room the better. Take some water out and add some hondashi to it to make a dashi. Reserve for later.
2. While the water is coming up to temperature, start with the char siu or kamaboko. Julienne into strips, about an inch long.
3. Slice the green onions into rounds. (Saimin cut)
4. Once the water reaches the boiling point, add your noodles in and stir. Keep the noodles moving and don't overcook. Check the noodle to see if it is cooked. Once cooked, strain out the noodles into a colander.
5. Once the noodles are out, add the shoyu, canola oil, and hondashi. Toss until coated.
6. Finish with the char siu or kamaboko and the green onions. Serve a little bit of the dashi on the side to wet the noodles as you eat.
7. Don't forget the black pepper.