Japanese cuisine · Salads & Mezze

Harusame Salad (Glass Noodles)

Glass noodles tossed with cucumber, carrot, shredded egg and chicken in a sesame oil and rice vinegar dressing.

Ingredients · for 4 servings

• 120g glass noodles
• 1 cucumber
• 1 carrot
• 150g chicken breast fillets
• 2 eggs
• 3 tbsp soy sauce
• 3 tbsp rice vinegar
• 2 tbsp sesame oil
• 1 tbsp sugar
• 1 tbsp sesame seeds
• 1 tsp oil
• Salt

Instructions

1. Poach the chicken breast fillets in lightly salted water just below a simmer for 12 min., let cool in the poaching liquid, then shred into fine strips.
2. Cook the glass noodles in boiling water for 3–4 min. as the package directs, refresh immediately in cold water, and snip through them twice with scissors so they mix easily later.
3. Whisk the eggs with a pinch of salt, set them into a thin sheet in the oil in a nonstick pan over 1–2 min., let cool, then roll up and cut into narrow strips.
4. Cut the cucumber and carrot into thin 5cm sticks; salt the cucumber lightly, let it sit for 5 min., then squeeze out the liquid.
5. Whisk the soy sauce, rice vinegar, sesame oil and sugar into a dressing until the sugar dissolves, and marinate the drained noodles in it for 10 min.
6. Fold in the chicken, vegetables and egg strips, sprinkle with toasted sesame seeds and serve well chilled.