Tips
- For even better flavor, refrigerate the salad for about 15 minutes before serving to let the dressing soak in.
- Store in an airtight container in the refrigerator and enjoy by the next day.
Substitutions
- Glass noodles: Mung bean glass noodles are recommended.
- Ham: Substitute imitation crab sticks (kanikama) or steamed chicken.
- Vinegar: Rice vinegar or another mild, neutral-tasting vinegar works well.
Watch the Recipe Video
Japanese Glass Noodle Salad (Harusame Salad)
A classic Japanese home-style side dish featuring silky glass noodles, crunchy cucumber, ham, and colorful ribbons of egg. Tossed in a sweet and tangy soy-vinegar dressing with fragrant sesame oil, every bite is light, refreshing, and full of flavor.
Ingredients
Dressing
Instructions
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Prepare the ingredients
Cut the cucumber and ham into thin strips.
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Remove excess water from the cucumber
Sprinkle the cucumber with a pinch of salt. Let sit for about 5 minutes, then squeeze out the excess moisture.
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Make the thin omelet
Beat the egg and lightly oil a frying pan. Cook the egg in a thin layer. Let it cool, then cut into thin strips.
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Cook the glass noodles
Cook the glass noodles according to the package instructions. Rinse under cold water, and drain thoroughly.
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Season the noodles
Add the soy sauce, vinegar, sugar, and sesame oil to the glass noodles. Toss well.
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Combine and serve
Add the cucumber, ham, egg strips, and toasted white sesame seeds. Toss until evenly combined.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 280kcal
