Japanese Harusame Bean Thread Noodle Salad Recipe – Japanese Special
Japanese Harusame Salad, also known as a glass noodle salad, is a popular dish in Japanese cuisine. Made with translucent bean thread noodles, this salad combines the delicate texture of the noodles with the crunch of fresh vegetables like cucumber, carrot, and bell pepper. The tangy-sweet sesame soy dressing adds a burst of flavor, making it a refreshing choice for warm days or as a side dish to complement main courses. Often served chilled or at room temperature, this salad is not only delicious but also visually appealing, with its vibrant colors and delicate textures.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
For the Salad:
- 100g (about 3.5 oz) harusame (bean thread noodles or glass noodles)
- 1 small carrot, julienned
- 1/2 cucumber, julienned or thinly sliced
- 1/4 red bell pepper, thinly sliced
- 2–3 lettuce leaves or napa cabbage, shredded (optional)
- 1 egg, beaten (for thin omelet strips, optional)
- 2 slices cooked ham or imitation crab sticks, thinly sliced (optional)
- Toasted sesame seeds (for garnish)
For the Dressing:
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon grated ginger
- Optional: pinch of chili flakes for heat
Prepare the Harusame Noodles:
Boil water in a pot and cook the harusame noodles according to package instructions (usually 3–5 minutes).
Drain and rinse with cold water.
Cut into shorter lengths for easier eating and set aside.
Prepare the Vegetables & Optional Toppings:
Julienne the carrot, cucumber, and red bell pepper.
Shred the lettuce or napa cabbage if using.
For the egg omelet (optional):
Heat a small non-stick pan, pour in the beaten egg, and cook into a thin sheet.
Let it cool, then slice into thin strips.
Slice the ham or crab sticks into
Make the Dressing:
In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and grated ginger until well combined.
Add chili flakes if desired.
Assemble the Salad:
In a large mixing bowl, combine the noodles, vegetables, and any additional toppings.
Pour the dressing over and toss gently to coat everything evenly.
Serve:
Transfer the salad to a serving dish or individual bowls.
Sprinkle with toasted sesame seeds before serving.
Serve chilled or at room temperature for a light and flavorful experience.
Recipe Notes :
Noodle Substitution: If harusame is unavailable, glass noodles made from mung bean or potato starch are excellent alternatives.
Vegetarian Option: Omit the ham or imitation crab sticks for a vegetarian version of the salad.
Spice Level: Adjust the amount of chili flakes in the dressing to suit your preferred spice level.
Make-Ahead Tip: Prepare the salad in advance and refrigerate it for 1–2 hours to allow the flavors to meld.
Serving Suggestion: Serve the salad as a side dish to grilled meats or as part of a Japanese-inspired meal.
