Saimin is a noole soup dish developed in and unique to Hawaii. Inspired by Japanese udon, Chinese mein, and Filipino pancit, saimin was developed during Hawaii's plantation era. It is a soup dish of soft wheat egg noodles served in hot dashi (stock from Japanese bonito fish or shrimp). Same as Japanese ramen (which is often incorrectly called saimin by locals), saimin noodles tend to crinkle when cooked. It is garnished with green onions, baby bok choy or Chinese cabbage, kamaboko (steamed fish cake), Char siu (Chinese barbecue pork), sliced luncheon meat (Spam is the most popular choice) or Portuguese sausage (linguiça), and nori (seaweed wafers), among other additions. Japanese pot stickers, called gyoza, as well as Chinese wonton, are usually added for special occasions. A pan-fried version, primarily inspired by Filipino pancit, is also popular, especially at carnivals, fair grounds, and catered parties.