The other day, I cooked ‘Stir-fried Harusame with Prawns & Lettuce’ without rehydrating Dry Harusame Noodles, and it worked very well. So, I cooked this dish in the same method. It is basically stir-fried Pork Mince and Vegetables. After I seasoned the stir-fry, I added Sauce and Dry Harusame Noodles to the pan. It didn’t take long for Dry Harusame Noodles to get soft. This dish can be enjoyed with Rice, OR as a noodle dish.


2 to 3 Servings


250g Pork Mince *OR thinly sliced Pork, you can use Chicken
About 200g Vegetables *cut into thin strips
*Note: Today I used Cabbage, Carrot and Shiitake Mushrooms. You can use other leafy vegetables such as Wombok, Bok Choy, OR any vegetables that are suitable for stir-fry.
1/2 tablespoon Sesame Oil
Salt & White Pepper *OR Black Pepper, Chilli, etc.
80g Dry Harusame Noodles
1 Spring Onion *finely chopped

300ml Chicken Stock *OR 300ml Water & 1 teaspoon Asian Chicken Bouillon Powder
1 small piece Ginger *grated
1 tablespoons Soy Sauce
1 tablespoons Oyster Sauce
1 tablespoons Mirin

  1. Combine all the Sauce ingredients in a bowl OR measuring jug. If Chicken Stock is not salted, add some Salt to suit your taste.
  2. Heat Sesame Oil in a frying pan, cook Pork Mince. When cooked, add vegetables, and stir until vegetables are cooked. Season with Salt & Pepper (OR Chilli).
  3. Add the Sauce. Tilt the pan and cook Harusame Noodles in the Sauce, turning and stirring. When Harusame Noodles become soft and transparent, mix to combine.
  4. Sprinkle with finely chopped Spring Onion and serve.