Updated: Sep 28, 2021
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
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
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