‘Harusame’ are the noodles made from Potato starch or Mung Bean starch. Today I used very thin type that is often called Bean Vermicelli or Thread Noodles. This dish can be enjoyed as a Soup, or you can pour it over freshly cooked Rice. It’s a very simple yet delicious and comforting dish that I frequently cook.
3 to 4 Servings
1 teaspoon Sesame Oil
150g Thinly Sliced Pork OR Pork Mince
1/4 Wombok *about 350g
2 cups Chicken Stock *OR 2 cups Water and 2 teaspoon Asian Chicken Bouillon Powder
1 tablespoon Sake (Rice Wine)
1 small piece Ginger *grated
1 tablespoon Soy Sauce
1 tablespoon Oyster Sauce
Salt & White Pepper
50g Dry Harusame Noodles *thin type
2 tablespoons Potato Starch OR Corn Starch *mixed with 2 tablespoons Water
1 Spring Onion *finely chopped
- Cut Thinly Sliced Pork into bite-size pieces. Clean Wombok, cut about 2cm in width and separate hard white parts and soft parts.
- Heat Sesame Oil in a pot or large saucepan, cook Pork. When Pork changed colour, add hard white parts Wombok, and stir for a few minutes.
- Add Stock, Sake (Rice Wine), Ginger and soft parts Wombok, and bring to the boil. Add Soy Sauce and Oyster Sauce. When wombok is soft, you have more liquid. Taste the soup and add Salt & White Pepper as required.
- Make a room and place Dry Harusame Noodles in the room. It will cook very quickly. Stir the Potato Starch (OR Corn Starch) mixture and gradually add it to the pot, stirring well. You DO NOT need to add all of it. Add it gradually until the desired thickness is achieved.
- *Note: If you will pour this mixture over the Rice, it should be fairly thick. If you eat it as a soup, it doesn’t need to be very think.
- Sprinkle with finely chopped Spring Onion and enjoy immediately.