The thin noodles made from Potato starch or Mung Bean starch are called ‘Harusame’ in Japanese, but there are many different names in different countries. Many people pre-cook these noodles when stir-fry, but it is unnecessary. I don’t pre-cook them. Soak them in water while you are preparing other ingredients. The rehydrated ‘Harusame’ noodles can be cooked instantly.
2 to 3 Servings
80g Dry Harusame Noodles (Bean Thread Noodles)
200g Beef Steak(s) *sliced into thin strips
2 teaspoons Soy Sauce
1 clove Garlic *grated
2 teaspoons Sesame Oil
3 to 4 Shiitake
1/4 Green Capsicum *OR other green Vegetables, e.g. Bok Choy
1 tablespoon Oil
Toasted Sesame Seeds
2 tablespoons Soy Sauce
1 tablespoon Sugar
2 tablespoons Sake (Rice Wine) *OR Water
1 teaspoon Sesame Oil
1 teaspoon Toban Djan (Chilli Bean Sauce)
- Soak Harusame Noodles in cold water for 10 to 15 minutes. When soft, drain well and tear OR cut short if very long.
- Place sliced Beef in a bowl, add Soy Sauce, Garlic and Sesame Oil, mix well, and set aside.
- Combine all the Sauce ingredients in a small bowl. Cut all Vegetables into thin strips and slices.
- Heat Oil in a frying pan over medium high heat, cook Beef and Vegetables. When Vegetables are cooked, add the Sauce and stir. Then add Harusame and stir until Harusame are transparent and cooked. It won’t take long.
- Sprinkle with some Toasted Sesame Seeds and serve with freshly cooked Rice. It can be enjoyed without Rice.