Hawaiian Style Dry Mein Noodles

• 2 cups boiling water
• 1 packet Sun Hawaiian Saimin Noodles, or fresh ramen noodles
• 2 cups water
• 2 eggs
• 1 bowl of ice water
• 1 cup double strength chicken broth (boiled down)
• 1 tablespoon shoyu (soy) sauce
• 1 tablespoon hoisin sauce
• 1/2 teaspoon vegetable oil
• 3 tablespoons char siu (BBQ pork) cut into strips or Teriyaki Spam
• 2 tablespoons kamaboko (surimi cake ) cut into slices; Krab surimi may be used
• 1 handful bean sprouts
• 1/2 cup finely chopped green onions
• sriracha to taste

1. Bring 2 cups of water to a boil. Add the noodles and cook until they are done but not mushy, about 3 minutes. Some of seasoning packet that comes with the noodles can be added....I usually sprinkle some in the water.
2. Boil extra-strength chicken broth and set aside. Add green onions to taste. Put broth in separate smaller serving bowls.
3. Boil 2 cups of water and add 2 eggs with shells on. Set timer for 6 minutes and remove, then immediately put eggs into a bowl of ice water. To keep eggs intact, put a pinhole in the flat end of the egg...it works to keep the shells from breaking in the boiling water.
4. Heat frying pan with 1/4 tsp oil and add the char siu or Spam and bean sprouts. Heat quickly until warmed through.
5. Mix together the oil, soy sauce and hoisin sauce in a large bowl. Whisk together thoroughly and add the hot noodles. Using chopsticks, move the noodles through the mixture until coated. Place noodles into serving bowl.
6. Add bean sprouts, char siu or Spam, kamaboko and green onions to the noodles. Remove the shell from the egg, cut in half and add to the noodles. Add sriracha to taste.
7. As you eat the noodles, dip them in the hot chicken broth for each bite. Enjoy!

boiling water, packet, water, eggs, water, chicken broth, shoyu, hoisin sauce, vegetable oil, char siu, kamaboko, handful bean sprouts, green onions, sriracha

Taken from food52.com/recipes/34066-hawaiian-style-dry-mein-noodles (may not work)