Harusame Salad - Japanese Glass Noodle Salad

Name: Harusame Salad - Japanese Glass Noodle Salad
Yield: 1 people
Cuisine: British
Ingredients: 50 g glass noodle; 1 Tbsp dried wakame seaweed; Half cucumber; 1 carrot; 1/2 Tsp sea salt (for sprinkle over the vegs); 1 slices ham (skip for vegetarian/vegan); 1 boiled egg; 3 Tbsp rice vinegar; 2 1/2 Tbsp soy sauce; 1 Tbsp sugar; 1 Tbsp sesame oil; 1 Tbsp vegetable oil; Salt; Freshly ground black pepper; 2 Tsp white sesame seeds (toasted)

dapurmpoknobi @MrsGunn81

Bodicote-Oxfordshire, United Kingdom

Light, refreshing, so flavorful a savory and tangy sesame soy vinaigrette.

And again I’m in love with all the recipe from @justonecookbook because everything on it always delicious and most important thing is easy to follow.

#salad #saladcontest

Light, refreshing, so flavorful a savory and tangy sesame soy vinaigrette.

And again I’m in love with all the recipe from @justonecookbook because everything on it always delicious and most important thing is easy to follow.

#salad #saladcontest

dapurmpoknobi @MrsGunn81

Bodicote-Oxfordshire, United Kingdom

Light, refreshing, so flavorful a savory and tangy sesame soy vinaigrette.

And again I’m in love with all the recipe from @justonecookbook because everything on it always delicious and most important thing is easy to follow.

#salad #saladcontest

Light, refreshing, so flavorful a savory and tangy sesame soy vinaigrette.

And again I’m in love with all the recipe from @justonecookbook because everything on it always delicious and most important thing is easy to follow.

Saved

Ingredients

1 people

50 gglass noodle
1 Tbspdried wakame seaweed
Halfcucumber
1carrot
1/2 Tspsea salt (for sprinkle over the vegs)
1 slicesham (skip for vegetarian/vegan)
1boiled egg
Dressing
3 Tbsprice vinegar
2 1/2 Tbspsoy sauce
1 Tbspsugar
1 Tbspsesame oil
1 Tbspvegetable oil
Salt
Freshly ground black pepper
2 Tspwhite sesame seeds (toasted)

Saved

Steps

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.