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Harusame Salad

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

Based on an original recipe by Setsuko Yoshizuka

List of Ingredients

1 3/4 oz dried harusame noodles, or cellophane noodles
oil
1 egg, beaten
1 small Japanese or English cucumber, cut into thin strips

Dressing Ingredients:
1 1/2 Tbsp gf soy or tamari sauce
1 1/2 Tbsp rice vinegar
2 tsp sugar
1/2 Tbsp sesame oil


Recipe

Boil water in a medium pot.

Cook harusame noodles in the boiling water, according to the package instructions.

Drain harusame noodles in a colander and cool them with cold water. Drain and set aside.

Heat some oil in a frying pan, and, using the beaten egg, make one or two sheets of thin omelette.

Cool and slice omelette into strips.

Cut drained harusame into 2 to 3 inches long pieces.

Put the harusame, cucumber, and omelette in a bowl.

Mix sugar, soy sauce, vinegar, and sesame oil in a small bowl.

Pour the dressing over the harusame mixture and mix well.

Refrigerate until ready to serve (at least 1 hour).

Makes 4 servings.

Author's Notes: Harusame are clear long thin noodles made from potato starch. Cellophane (mung bean noodles) can be used instead. TNT (Tried and True)