Japanese Harusame Bean Thread Noodle Salad Recipe – Japanese Special
Japanese Harusame Salad is a light, refreshing noodle salad made with translucent bean thread noodles (harusame), crisp vegetables, and a tangy-sweet sesame soy dressing. Popular in Japanese bento boxes and as a side dish, this salad is incredibly versatile and can be served chilled or at room temperature. With its vibrant colors and delicate textures, Harusame Salad is both nourishing and satisfying—perfect for warm days or as a refreshing complement to any Japanese meal.
- 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 (mung bean or potato starch) are a good alternative.
Make-Ahead Friendly : Harusame salad can be made ahead and stored in the fridge for up to 2 days.
Protein Boost : Add grilled chicken, tofu, or edamame to turn this into a complete meal.
Serving Suggestion : Pairs beautifully with miso soup, grilled fish, or as a refreshing side to sushi.
