Authentic Hawaiian Grilled Saimin with Char Siu Pork

Transport your taste buds straight to the Aloha spirit with this smoky, savory twist on a classic island comfort food. While traditional Saimin is often served as a soup, this grilled version—often found at local Hawaiian potlucks and luaus—takes the flavor profile to new heights by utilizing the high heat of the Arteflame grill. By searing the noodles on the flat-top cooktop, you achieve a delightful texture that is simultaneously soft and slightly crispy, capturing that elusive “wok hei” or “breath of the wok” flavor right in your backyard.

This recipe combines the sweet and savory notes of Char Siu (Chinese BBQ pork) with the salty punch of Spam and the delicate texture of Kamaboko fish cake. It is a dish that tells a story of Hawaii’s plantation era, melting together Chinese, Japanese, and Filipino influences into one harmonious plate. Whether you are hosting a summer barbecue or simply craving a taste of the tropics, this grilled Saimin delivers a perfect balance of umami richness and caramelized goodness that can only be achieved over an open fire.

Ingredients

The Base & Proteins

• 2 packs of fresh Saimin noodles (or high-quality ramen noodles), pre-boiled and drained
• 1 lb Char Siu (Chinese BBQ Pork), sliced into thin strips
• 1 can of Spam, cut into julienne strips or cubes
• 1 Kamaboko log (steamed fish cake), sliced into half-moons
• 3 large eggs, beaten
• 2 tbsp vegetable oil or avocado oil (for the grill)

The Sauce & Garnish

• 3 tbsp Oyster sauce
• 2 tbsp Soy sauce (Shoyu)
• 1 tsp Sesame oil
• 1 tsp Sugar (optional, for balance)
• 4 stalks Green onions, finely chopped
• Toasted sesame seeds (optional)

Instructions

Step 1: Prepare the Grill

1. Fire up your Arteflame grill. Aim for a medium-high heat zone on the flat cooktop griddle. You want the surface hot enough to sear the proteins and crisp the noodles without burning them instantly.
2. Lightly oil the surface where you plan to cook to ensure a non-stick experience.

Step 2: Cook the Egg Omelet

1. Pour the beaten eggs onto a cooler section of the flat top.
2. Allow them to spread into a thin sheet, similar to a crepe.
3. Flip once set, cook for another 30 seconds, then remove from heat.
4. Slice the cooked egg sheet into thin ribbons and set aside.

Step 3: Sear the Meats

1. Place the julienned Spam and Char Siu strips onto the hotter section of the grill.
2. Sizzle them until the Spam is crispy and golden brown, and the Char Siu is warmed through with slightly caramelized edges.
3. Move the meats to the outer, cooler edge of the ring to keep warm.

Step 4: Grill the Noodles

1. Add a bit more oil to the center of the cooktop if needed.
2. Toss the pre-boiled noodles onto the hot surface. Spread them out to maximize contact with the heat.
3. Let them sear undisturbed for a minute or two to develop a slight crispiness.
4. Drizzle the soy sauce, oyster sauce, sesame oil, and sugar over the noodles.

Step 5: Combine and Serve

1. Toss the noodles vigorously using spatulas to coat them evenly in the sauce.
2. Mix in the crispy Spam, Char Siu, and Kamaboko slices.
3. Toss everything together for one final minute to marry the flavors.
4. Remove from the grill, top with the egg ribbons and fresh green onions, and serve immediately.

Tips

The secret to perfect grilled Saimin lies in moisture management. After boiling your noodles, ensure they are drained well; if they are too wet, they will steam rather than sear on the grill, depriving you of that delicious texture. If you cannot find fresh Saimin noodles locally, standard dried ramen noodles work as a solid substitute—just be sure to undercook them slightly during the boiling stage so they finish perfectly on the grill.

Temperature control on the Arteflame is also key. Utilize the various heat zones of the cooktop. Keep your proteins warm on the outer edges while you use the high heat of the center to flash-fry the noodles. This prevents the pork and Spam from drying out while ensuring the noodles absorb the sauce and gain that signature caramelized char. Don't be afraid to let the noodles sit for a moment to get crispy bits—they add a wonderful crunch.

Variations

This recipe is incredibly versatile and forgiving, allowing you to customize it based on your dietary preferences or what you have in your pantry. While the traditional Hawaiian mix is hard to beat, swapping out proteins or adding heat can completely transform the dish.

• Spicy Saimin: Add a tablespoon of chili garlic sauce (Sambal Oelek) or Sriracha to the sauce mixture for a fiery kick.
• Seafood Lover: Swap the Spam for grilled shrimp or scallops to make a lighter, ocean-inspired version.
• Veggie Delight: Omit the meat and load up on grilled bok choy, sliced carrots, and shiitake mushrooms.
• Portuguese Sausage: Replace the Char Siu or Spam with sliced Portuguese sausage (Linguiça) for a different smoky flavor profile popular in Hawaii.
• Mainland Style: If you can't find Kamaboko, imitation crab meat is a widely available and tasty alternative.

Best pairings

To round out this island feast, consider beverages and sides that cut through the richness of the fried noodles and salty meats. The savory depth of the soy and oyster sauce pairs beautifully with crisp, refreshing flavors that cleanse the palate between bites.

• Tropical Drinks: A cold Mai Tai, POG (Passion fruit, Orange, Guava) juice, or a crisp lager beer complements the salty noodles perfectly.
• Grilled Pineapple: Since the grill is already hot, sear some fresh pineapple slices. The acidity and sweetness balance the savory pork.
• Asian Cucumber Salad: A side of pickled cucumbers with vinegar and sesame seeds adds a necessary crunch and brightness.
• Manapua: If you want a full Hawaiian spread, serve these noodles alongside steamed BBQ pork buns.

Conclusion

Making Hawaiian Grilled Saimin on the Arteflame is more than just preparing a meal; it’s about embracing a style of cooking that brings people together. The sizzle of the noodles hitting the hot steel, the aroma of caramelizing soy sauce, and the vibrant colors of the garnish create a sensory experience that rivals the taste itself. It captures the essence of “pau hana” (after work) relaxation and the joy of sharing good food with ohana (family).

Whether you are looking to recreate a vacation memory or simply want to try something new on your griddle, this recipe is a guaranteed crowd-pleaser. It’s fast, flavorful, and incredibly satisfying. So, gather your ingredients, fire up the grill, and get ready to serve a plate of Aloha that your friends and family won't soon forget.