Chinese-style Cellophane Noodle Salad
I loved the "bansansuu" they used to serve for school lunch, so I re-created the dish from memory.
The noodles are too long to eat as-is, so cut them up into easy to eat lengths after cooking them.
If you mix the seasoning ingredients in a large bowl, add the noodles to the bowl later, you only have the one bowl to wash up.
Rub the cucumber with salt and squeeze it out beforehand. If you skip that, the dish will become watery. For 6 servings. Recipe by Hamumaki
Chinese-style Cellophane Noodle Salad
I loved the "bansansuu" they used to serve for school lunch, so I re-created the dish from memory.
The noodles are too long to eat as-is, so cut them up into easy to eat lengths after cooking them.
If you mix the seasoning ingredients in a large bowl, add the noodles to the bowl later, you only have the one bowl to wash up.
Rub the cucumber with salt and squeeze it out beforehand. If you skip that, the dish will become watery. For 6 servings. Recipe by Hamumaki
Cooking Instructions
- 1
Slice the cucumbers thinly, sprinkle with salt and put in a colander or sieve.
- 2
Boil the noodles following the instructions on the package.
- 3
Drain, cool in cold running water, and drain again.
- 4
Add a little salt to the egg and mix. Coat a frying pan thinly with oil, and make several usuyaki tamago (thin omelets) with the beaten egg. Once cooled, julienne. You can skip this and make finely scrambled eggs.
- 5
Cut the ham in half and slice into 5 mm wide pieces.
- 6
When the cucumber has wilted, squeeze it out very well to remove excess moisture.
- 7
Mix the flavoring ingredients in a bowl large enough to hold all the other ingredients. You don't have to add the ra-yu.
- 8
Chop up the cooked noodles into easy to eat pieces, add to the bowl with the flavoring ingredients.
- 9
Add the cucumber, ham, and egg to the bowl and mix well.
- 10
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