← Nouns Cooking · Japanese

Ingredients

• 80 g harusame or mung bean glass noodles
• 1 tbsp dried wakame
• 1 small cucumber, cut into fine matchsticks
• ⅓ Carrot, cut into fine matchsticks
• ¼ tsp Salt
• 3 slices Ham, cut into thin strips
• 3 tbsp Rice vinegar
• 2 tbsp Soy sauce
• 1 tbsp Sugar
• 1 tbsp Toasted sesame oil
• 2 tsp toasted sesame seeds

Method

1. Soak the wakame in water for 5 min until it unfurls, then drain and squeeze dry.
2. Toss the cucumber and carrot with the salt and leave for 5 min, then squeeze out the water.
3. Cook the glass noodles in boiling water for 3–4 min (or as the packet says) until just clear and tender. Rinse under cold water, drain well and snip into shorter lengths with scissors.
4. Whisk the dressing ingredients until the sugar dissolves.
5. Toss the noodles, vegetables, wakame and ham with the dressing, then chill for at least 10 min so the noodles soak up the flavour. Sprinkle with sesame before serving.

Tips

• Skip the ham, or add thin strips of omelette instead, for a vegetarian version.
• Contains wheat and soy (soy sauce); use tamari for gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook Japanese Cooking 101 RecipeTin Japan