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Japanese Harusame beanthread noodle salad.

Updated: Sep 28, 2021

Harusame Spring Rain Bean Thread noodle salad with a soy sauce and sesame dressing with carrot and cucumber garnished with white toasted sesame on a hand fired glazed dish by kurumicooks delicious easy to make healthy Japanese Asian and fusion cooking for your kitchen

Here's a light salad dish that's easy to make, healthy and, best of all, delicious! The main constituent is what the Japanese call harusame, which translates into English, somewhat poetically, as spring rain. (If you can picture the way rain is depicted in a traditional Japanese print, you get the idea perhaps).

Harusame are thin, almost transparent noodles. They're normally made of mung bean starch (which is why they're called bean thread noodles in China) which makes them a good low calorie option compared to egg noodles. Bean thread noodles also cook very quickly, in about 3 minutes. You can also find harusame made from potato & sweet potato. You can find them in Asian, Chinese and Japanese stores and most supermarkets in the UK as well as online.

Along with the harusame, there's a dressing made from soy sauce and sesame oil and the vegetables are carrot and cucumber with a spring onion garnish. Try this and I think it'll become a regular, healthy favourite at your table! My recipe serves 2/3 people as a side salad but it would also make a healthy, light lunch for 2.

You can find the Youtube tutorial by clicking Harusame noodle salad or scroll to the bottom of the page. The written recipe is just below.

Happy cooking! Kurumi XXXX.

If you're looking for alternatives, you could try out my Cold soba noodles with shiso and nori by clicking Zaru Soba.


Harusame beanthread noodle salad


(makes 2 - 3 portions)

2 packets of bean thread noodles

80g cucumber

50g carrot

2 tbsp rice vinegar

2 tbsp soy sauce

1 tbsp sugar

1 tbsp sesame oil

2 tsp toasted sesame seeds

1/4 chilli flakes

1 tbsp chopped spring onion for garnishing


how to:

boil the bean thread noodles for 3 mins

drain and cut the noodles in half in lengthways

halve the cucumber, remove & discard the seeds, then slice and cut into matchsticks

thinly slice the carrot diagonally, then cut into matchsticks

to make the dressing:

add the rice vinegar, sugar & sesame oil to the soy sauce and mix well

put the noodles in a bowl, add the cucumber, carrot, dressing, sesame seeds, chilli & mix well

if you are not in hurry, stand them for 30 mins in order for the noodles to absorb the dressing

mix again before serving, garnishing with the chopped spring onion


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