| HARUSAME SALAD | |||||||||
| Servings : 4 | |||||||||
| Preparation Time : 20 minutes | |||||||||
| Ingredients : | |||||||||
| 1 and 3/4 oz dried harusame noodles , or cellophane noodles (bean thread noodles) | |||||||||
| 1 egg, beaten | |||||||||
| 1 small cucumber, cut into thin strips | |||||||||
| For dressing: | |||||||||
| 1 1/2 Tbsp soy sauce | |||||||||
| 1 1/2 Tbsp rice vinegar | |||||||||
| 2 tsp sugar | |||||||||
| 1/2 Tbsp sesame oil | |||||||||
| How to Make : | |||||||||
| Boil water in a medium pot. Boil harusame noodles in the pot, according to the package | |||||||||
| instruction. Drain harusame noodles in a colander and cool them with cold water. Drain and | |||||||||
| set aside. Heat some oil in a frying pan, and make one or two sheets of thin omelette. Cool | |||||||||
| and slice them into strips. Cut drained harusame into 2 to 3 inches long. Put the harusame, | |||||||||
| cucumber, and omelette in a bowl. Mix sugar, soy sauce, vinegar, and sesame oil in a small | |||||||||
| bowl. Pour the dressing over ingredients and mix well. Cool the salad. | |||||||||
| Source : japanesefood.about.com | |||||||||
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