Easiest Way to Make Delicious Harusame Salad - Japanese Glass Noodle Salad

Harusame Salad - Japanese Glass Noodle Salad. Harusame salad is a popular side dish made with chewy potato starch noodles, fresh veggies, and a light vinaigrette dressing. Japanese Vermicelli Salad is a summery salad with julienned ham, cucumber, carrot and wakame seaweed. It is simple and fast to make and can be a Vermicelli Salad is particularly popular in hot summer, perhaps because the translucent noodles bring coolness and a refreshing feeling to diners.

How about a side of harusame salad for your next bbq? Salads are healthy but noodle salads are healthy, filling and super fun to eat. Boil water in a small pot, add Harusame bean threads, and stir. You can cook Harusame Salad - Japanese Glass Noodle Salad using 16 ingredients and 9 steps. Here is how you cook it.

Ingredients of Harusame Salad - Japanese Glass Noodle Salad

1. It's 50 g of glass noodle.
2. Prepare 1 Tbsp of dried wakame seaweed.
3. Prepare Half of cucumber.
4. Prepare 1 of carrot.
5. It's 1/2 Tsp of sea salt (for sprinkle over the vegs).
6. You need 1 slices of ham (skip for vegetarian/vegan).
7. It's 1 of boiled egg.
8. It's of Dressing.
9. You need 3 Tbsp of rice vinegar.
10. It's 2 1/2 Tbsp of soy sauce.
11. It's 1 Tbsp of sugar.
12. You need 1 Tbsp of sesame oil.
13. Prepare 1 Tbsp of vegetable oil.
14. Prepare of Salt.
15. Prepare of Freshly ground black pepper.
16. Prepare 2 Tsp of white sesame seeds (toasted).

Covered in a tangy dressing, try this refreshing Harusame Salad! Prepare all the ingredients as specified in the ingredients list. I guarantee it will become a favourite salad! They can also be deep-fried in their dried form.

Harusame Salad - Japanese Glass Noodle Salad instructions

1. Follow the the packaging instructions to rehydrate glass noodle.
2. Rehydrate wakame seaweeds in water for 15 minutes. Squeeze the water out and set aside..
3. Cut cucumber in half lengthwise and thinly slice diagonally..
4. Cut carrot into julienne strips.
5. Sprinkle sea salt over the cucumber and carrot and coat well. Set aside for 5 minutes. Then quickly rinse off the salt and squeeze the water out. Set aside..
6. Cut the Sam into julienne strips and set aside..
7. In medium bowl, combine the dressing ingredients and whisk all together..
8. In a large bowl, add glass noodle, vegetables, wakame seaweeds and ham. Pour the dressing. Toss all together. Add the boil egg on top..
9. Chill the salad in the fridge for at least 30 minutes before serving. You can keep in the fridge up for 2 days..

If you want to try make your own noodles, check out our Spring in Japan course, and learn. The chilled leftover salad will need to have a little dressing added otherwise it's going to be too dry. Good noodle salad but I really can't say that there's anything to distinguish it from others that I've had. Pad thai salad with fried tofu. Photo: Danielle Wood. by Áine Carlin.