Recipe: Healthy Japanese Harusame Salad

As it starts to get warmer in Melbourne, I find myself having more salads for lunch (and sometimes for dinner too). However, amongst the many different types of salads that I've had, the Japanese Harusame Salad is probably my favourite salad in the world - it's tasty, healthy, light and refreshing! 

What's on earth is harusame? Well, harusame is actually the Japanese name for mung bean thread noodles. It's gluten-free, and is lighter than rice vermicelli, making it perfect for salads.  In fact, this salad is a popular dish in Japan during summer. Growing up, I used to always bug my Mom to make this salad, and I remember having this salad every week when it got really warm and humid. My Mom knew how much I loved this salad, and gave me her recipe before I left home. Making this salad certainly brings back fond memories, and reminds me of home. I will usually prepare a bigger portion of this salad, and keep it in the refrigerator for 2-3 days. Unlike other salads that turn soggy easily, this salad still taste pretty good even after 3 days. It's certainly been a life-saver on days when I don't feel like slaving away in the kitchen on a hot summer day.   

Serves 2 (as main meal) / 4 (as side)

Ingredients 

100g Mung Bean Thread Noodles (from your Asian Grocer)

1 Cucumber, matchstick

1 Carrot, matchstick

50g, Shaved Ham 

1 tbsp, Dried Wakame Seaweed (from your Asian Grocer)

1 Egg (Optional - for making thin omelette**)

Roasted sesame seeds (Optional)

Dressing 

3 tbsp Rice Vinegar

2 tbsp Soy Sauce (or GF Tamari Soy)

1 tbsp Extra Virgin Olive Oil 

1 tsp sesame oil

1 tsp granulated sugar 

Freshly ground pepper

Directions

All the dry ingredients assembled together. This has eggs and is for J:)

1. Boil noodles in a pot, according to package instructions. Drain water, and cool them with iced water. Drain and set aside.
2. Soak wakame seaweed in hot water for about 5 mins, and drain water when it is ready.
3. Make thin egg omelette** .
4. Cut cucumber, carrot, thin egg omelette** and ham into thin strips.
5. Place noodles in a medium  bowl and top with cucumber, carrot, cooked egg, ham and wakame. 
6. In another bowl, mix the all the ingredients required for the dressing.
7. Chill / Serve immediately. (My mom will always chill this salad. That's the way I like it too!)
8. To serve, add the dressing to the medium bowl, and mix all the ingredients evenly. Top with some sesame seeds. 

Pick up your fork, and let's dig in!!

Add the dressing to the salad, mix well, and sprinkle some sesame seeds!

** To make thin omelette:

Heat up a medium-sized nonstick frying pan over a low-medium heat with a thin layer of cooking oil. Beat the egg and add a pinch of salt and pepper. Add about 1/3 of the beaten egg into the pan, and swirl it to ensure that the pan is evenly coated with a thin layer of the egg mixture. Cook the egg for about a minute, or until the egg is set. The edges of the egg should be dry, and the centre should be just cooked. Remove from heat and transfer the thin omelette to a plate. Repeat for the remaining egg mixture. 

What are some of your favourite summer recipes?