One of my family’s TOP 3 warm day dishes is ‘Harusame Salad’. Cucumber is an essential ingredient to make it, but I didn’t have it when I craved it on the other day. So I used totally different ingredients with same flavour dressing. The result was brilliant!


2 Servings


100g Harusame Noodles (Bean Thread Noodles)
2 tablespoons Dry Cut Wakame
2 handfuls Baby Spinach
50g Ham OR Roasted Pork *cut into thin strips

1/2 tablespoon Toasted Sesame Seeds
1 tablespoon Sugar
1 & 1/2 tablespoons Soy Sauce
1 & 1/2 tablespoons Rice Vinegar
1/2 tablespoon Sesame Oil

  1. Combine Toasted Sesame Seeds, Sugar, Soy Sauce, Rice Vinegar and Sesame Oil in a mixing bowl.
  2. Cook Harusame Noodles in boiling water. When noodles are almost cooked, add Dried Cut Wakame. Just before you stop cooking, add Baby Spinach. Darin, rinse in cold water, drain well, then squeeze excess water.
  3. Noodles are long. Cut them short if you prefer.
  4. Add to the dressing in the bowl, add sliced Ham (OR Roasted Pork) as well, then mix to combine.