Hawaii-style Cake Noodle
In A Chinese Kitchen cookbook, you’ll learn how to make the only recipe that I found to be uniquely Hawaii-style. In China, you can find double fried noodles or Hong Kong style thin, crispy noodles. But what we call cake noodle here is served soft on the inside and crispy on the outside. They are thick - from 1/2-inch to close to an inch high - and cut into manageable squares or rectangles.
Local saimin noodles are half cooked in boiling water then pan fried in oil with just salt and sometimes garlic to make this popular dish. Many like to eat the noodles plain, without any topping or gravy!
