A Hawaii-specific noodle soup in a clear shrimp-and-pork dashi, topped with char siu, fish cake, scrambled egg and green onion. Lighter than ramen, sweeter than udon, deeply local.

Saimin emerged in the plantation camps in the early 1900s as a fusion of Japanese udon, Chinese mein and Filipino pancit. The broth was historically clear and built from dried shrimp, konbu and a touch of ginger. Palace Saimin in Kalihi opened 1946 with thicker custom Sun Noodle and the dashi recipe unchanged today. Zippy's Kapahulu carries the most popular chain version; saimin is sold at Hawaiian McDonald's, the only US state where you can buy it as a fast-food side.

2 editor picks for Saimin in Honolulu, ranked by editorial score. All Honolulu signature dishes · Saimin across every city.

Learn to cook it, or eat it with a guide

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