Japanese Glass Noodle Salad【Vegan】"Harusame Salad"

harusame noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice vermicelli

Zucchini noodles are lower in calories and carbs.

tofu

🥗Healthier: tempeh

💰Cheaper: canned chickpeas

Tempeh offers a higher protein content.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides healthier fats.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and lower in sodium.

Place 60 g of glass noodles in a large bowl and pour in boiling water to completely submerge the noodles.

Leave the noodles to rehydrate for about 5 minutes until tender and transparent.

Cut half a carrot into fine julienne and cut one-third of a cucumber into fine julienne.

Place the carrot and cucumber in a bowl, add 1/2 teaspoon of salt, mix, and leave for 5 minutes to draw out excess water.

In a small bowl, combine 2 tablespoons of rice vinegar, 1 tablespoon of sugar, 1.5 tablespoons of soy sauce, and 1 tablespoon of sesame oil to make the dressing.

Drain the rehydrated glass noodles and rinse under cold water, then drain well to remove excess water.

Cut the noodles into shorter lengths for easier eating.

Squeeze out the excess water from the carrots and cucumbers and place them in a bowl with the noodles.

Pour the dressing over the mixture and add 1 tablespoon of toasted sesame seeds, mixing everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens